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Bulgogi-Inspired Bowls with Gochujang Peanut Sauce

Mackenzie Burgess, RDN
This Bulgogi-Inspired Bowl is the perfect way to add bold, savory flavors to your meal prep. This recipe calls for any protein of your choice—customize it with beef, chicken, pork, or tofu. A drizzle of the spicy-sweet Gochujang Peanut Sauce ties this bowl together, adding the perfect balance of heat and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 520 kcal

Ingredients
  

Bulgogi Marinade Ingredients:

  • 1/4 cup sauce of your choice (low sodium soy sauce, tamari, or coconut aminos)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar
  • 1 teaspoon gochujang

Protein Ingredients:

  • 1 tablespoon oil of your choice (avocado oil, olive oil, peanut oil, etc.)
  • 1 pound protein of your choice, cut into thin slices or cubes (sliced flank steak, sliced or cubed skinless chicken, sliced or cubed pork tenderloin, cubed extra firm tofu)

Gochujang Peanut Sauce Ingredients:

  • 1/4 cup creamy peanut butter
  • 1 tablespoon gochujang or Sunchang Korean red pepper paste
  • 1 tablespoon sauce of your choice (low sodium soy sauce, tamari, or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 4-6 tablespoons water

Bowl Ingredients:

  • 2 cups cooked white rice
  • 1 heaping cup thinly shaved or shredded carrots
  • 1 heaping cup thinly shaved or sliced cucumbers (about 1/4 English cucumber)
  • 1 heaping cup leafy greens of your choice (mixed greens, romaine, baby kale, etc.)
  • 1/2 cup finely chopped peanuts
  • 1/4 cup sliced green onions, for garnish (about 3 green onions)

Instructions
 

  • Whisk together the marinade ingredients in a bowl. In the same bowl of zip loc bag, add your choice of protein and let it marinate for at least 15 minutes or up to 24 hours for deeper flavor.
  • Whisk together all the peanut sauce ingredients in a bowl, adding water as needed to reach a smooth, pourable consistency.
  • Cook the protein based on whichever one you choose.
  • For Steak: Heat a skillet over medium-high heat and add oil. Using tongs, remove steak from the marinate, letting the excess drip off. Cook the steak for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let them rest before serving.
  • For Chicken: Warm a pan over medium heat and add oil. Using tongs, remove chicken from the marinate, letting the excess drip off. Cook the chicken, flipping occasionally, until fully cooked and the internal temperature reaches 165°F (75°C).
  • For Pork: Heat a pan over medium-high heat and add oil. Using tongs, remove pork from the marinate, letting the excess drip off. Sauté the pork slices for 3-4 minutes per side until golden brown and cooked through, ensuring they reach an internal temperature of 145°F (63°C).
  • For Tofu: Press excess moisture from the tofu and cut it into cubes. Heat a pan over medium heat and add oil. Using tongs, remove tofu from the marinate, letting the excess drip off. Pan-fry the cubes for 3-5 minutes on each side until crispy and golden brown.
  • Divide the cooked rice among 4 bowls. Then, evenly divide the cooked protein, carrots, cucumbers, and greens. Drizzle each bowl with desired amount of peanut sauce and sprinkle with chopped peanuts and green onions.

Notes

Distribution Note: You can just eyeball distributing out all the ingredients but if you want to be more exact about it, here’s the general breakdown per bowl:
  • 1/2 cup cooked white rice
  • 1/2 cup cooked protein
  • 1/4 cup carrots
  • 1/4 cup cucumber
  • 1/4 cup leafy greens
  • 2 tablespoons Gochujang Peanut Sauce
  • 2 tablespoons chopped peanuts
  • 1 tablespoon green onions
Peanut Sauce Note: It will likely thicken overnight. Add a couple tablespoons of water to thin.
Steak Note: For this recipe we recommend flank steak as it’s a leaner cut of steak with less fat. However, ribeye or sirloin are more traditional to bulgogi. If you want to use one of these, we’d recommend using sirloin as a leaner choice.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for chicken. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 43gProtein: 36gFat: 23gSaturated Fat: 4gSodium: 860mgPotassium: 700mgFiber: 3.5gSugar: 14gCalcium: 50mgIron: 2.6mg
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