Bring the flavors of Korea to your kitchen with this Beef Bulgogi Bowl —a classic comfort dish made simple. Thinly sliced beef flap meat is marinated in a savory blend of coconut aminos, sesame oil, garlic, and Pluck seasoning, then grilled until tender and juicy. Served over jasmine rice and topped with a reduced bulgogi sauce, this dish is equal parts comforting and exciting. Whether you keep it traditional or try low-carb swaps like cauliflower rice or lettuce wraps, it’s a versatile recipe you’ll come back to again and again.
8 min
30 min
4
Main course
Ingredients
FOR BOWL
- 3-1/4 lb grass-fed beef flap meat
- 2 Organic green onions, sliced
FOR MARINADE
- 1/2 onion, sliced
- 10 oz coconut aminos
- 2 tbsp garlic paste
- 1/4 clove sesame oil
- 1 cup water
- 2 tbsp Pluck seasoning, of choice
Directions
Step 1
Combine the marinade ingredients and cover the beef. Marinate in the fridge for a minimum of half an hour and up to overnight.
Step 2
Reserve marinade. Put into a saucepan.
Step 3
Put beef on the grill and cook until desired doneness.
Step 4
While the steak is cooking, reduce the sauce down until thicker and reduced to about half.
Step 5
When steak is done, thinly slice it.
Step 6
Serve over jasmine rice along with sliced green onions and desired amount of sauce.
Step 7
Optional: sprinkle with sesame seeds.
Note:
While this dish is typically served over white rice, you could alternatively serve it over fried cauliflower rice or as a wrap (using fresh, fluffy lettuce) for lower carb substitutes.
If you have a Traeger grill, I recommend cooking steak that way for extra flavor and richness that pairs nicely with the bulgogi sauce.
If you want a little more spicy-sweet kick, try adding in a teaspoon or so of Gochujang to the marinade. This fermented chili paste goes well in bulgogi sauce for those who want an added level of spice.
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