Beef Bulgogi Rice Bowls with Korean Coleslaw

These beef bulgogi rice bowls are savory, slightly sweet, and packed with bold flavor. Thinly sliced beef is marinated in a classic bulgogi sauce, quickly caramelized, and served over rice with fresh vegetables and Korean Coleslaw for a bright, tangy crunch. Finished with a creamy, spicy drizzle, this bowl is balanced, satisfying, and weeknight-friendly.

• Prep Time: 15 minutes (+ 15–30 min marinate)
• Cook Time: 10 minutes
• Total Time: 40–55 minutes
• Serves: 4

Ingredients

For the bulgogi beef

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 3 tbsp soy sauce
• 1 tbsp brown sugar (or honey)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional but recommended)
• ½ tsp black pepper

For the bowls

• 3–4 cups cooked white rice
• 2 cups Cleveland Kitchen Korean Coleslaw
• 1 cup cucumber, sliced
• ½ cup shredded or ribboned carrots
• ½ cup radishes, thinly sliced
• 2 cups mixed greens

For the spicy drizzle

• ½ cup mayonnaise
• 1–2 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp sesame oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add sliced beef and toss to coat. Let marinate for 15–30 minutes.
2. While beef marinates, cook rice according to package instructions if not already prepared.
3. Heat a large skillet over medium-high heat. Add marinated beef (working in batches if needed) and cook for 3–5 minutes, until browned and slightly caramelized. Remove from heat.
4. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, and sesame oil to make the sauce.
5. Divide rice evenly among four bowls. Add greens, cucumber, carrots, and radishes. Top with bulgogi beef and a generous scoop of Korean Coleslaw. Drizzle with sauce and serve immediately.

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