Korean Beef Bulgogi Bowls are such an easy weeknight meal. Sous-vide cooking also makes the steak particularly tender and aromatic! Top with spicy bulgogi sauce and dinner is ready.
The idea of throwing some carbs in a bowl with meat and some gravy is pretty universal and can be found in cuisines around the world, but the Korean version — bulgogi with rice — is one of my favorites.
The sous vide preparation of the steak also ensures tender and juicy bulgogi, no matter what cut of meat you use.
Bulgogi is a general term that literally means “fire meat”. It’s Korean barbecue at its simplest, and usually involves beef that’s thinly sliced, marinated, and then quickly sautéed or grilled over high heat.
Bulgogi has a complex flavor due to the marinade and sauce. Depending on who prepares it and what goes into it, the finished dish can range from slightly sweet to very spicy.
Why Make Bulgogi Sous Vide?
Classic bulgogi is made from thinly sliced steak that’s cooked over high heat, but I’ve found I like to cook my steak sous vide before searing it on the stovetop. This makes the meat super tender and has lots of flavor.
Cooking beef sous vide also allows you to take slightly cheaper cuts of steak (e.g. flank) and turn them into something more luxurious tasting! This makes an enormous difference not only in the preparation, but also in the taste. The results are delicious from this kitchen.
Honestly, there’s no hard and fast rule as to which cut of beef you should use for these bulgogi bowls. Something like a ribeye steak is something I would normally use if I slice it very thin and cook it on the stove, but sous vide allows for other options.
When I cook sous vide, I like flank steak because I can slice it a little thicker and the result is very tender. It has a meaty flavor that pairs well with the tangy sauce. Instead of tiny slivers like you sometimes see, you end up with delicately seasoned slices of steak.
However, you can also sous vide a ribeye steak, which would be a more traditional approach.
How to cook steaks sous vide
The next decision is whether to cook the steak whole or slice it before cooking it sous vide. For convenience, I prefer to cook the steak whole and then slice and quickly sear with the sauce before serving.
Because the recipe calls for adding some soy sauce, ginger, garlic, sriracha, and brown sugar to the sous vide bag, the steak is very flavorful. The steak cooks in the marinade and absorbs all the flavors.
I like to cook the steak at 130°F. which is almost rare, but this way you can sear the steak later without overcooking it. You can also make it ahead of time and then slice and sear the steak another day for an even quicker meal!
The other ingredients for bulgogi bowls
While the steak is cooking, you can prepare the other ingredients for the bowl.
This should definitely include a large bowl of rice and some kimchi. I also like some fresh herbs in my bowl and toasted sesame seeds. Some like to eat their bowls in separate components, but I like to mix everything together.
The sauce I use in this recipe is a simple Korean bulgogi sauce – it’s a nice balance of sweet and spicy. Addictive Stuff!
Completion of the Bulgogi bowls
When your steak is done, let it rest for a few minutes, then slice across the grain of the meat as thin as you like. This is very important, especially if you’re using flank steak; If you don’t cut it against the grain, your slices will be very tough.
Add a splash of oil to a hot pan and sear the meat very quickly. The steak is already cooked, so just add some roasting at this point. I don’t even turn the meat over – it stays medium-rare on one side and gets a bit spicy on the other side.
Add some sauce, quickly toss it all together and shove straight into the bowls! Roasted or steamed vegetables are a good addition to this meal when you want something extra in your bowl.
More Weeknight Sous Vide Recipes
- Sous Vide Korean BBQ Chicken
- Sous Vide Sesame Chicken
- Sous Vide Teriyaki Salmon
- Sous vide pork chops
- Chicken and Broccoli Sous Vide
New to sous vide? start here
If you’re new to sous vide, quickly read through these introductory posts:
- Everything you were wondering about sous vide cooking at home
- How to use your new sous vide immersion thermostat
- How to seal food without a vacuum sealer
- Sous vide and food safety: what you need to know
Bulgogi bowls with sous vide beef
ingredients
For the steak:
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1 1/2 lb flank steak
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2 teaspoon grated fresh ginger
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1 clove garlicchopped
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2 tablespoon soy sauce
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1 tablespoon Brown sugar
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1 tablespoon rice wine vinegar
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1 teaspoon sesame oil
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1/2 teaspoon freshly ground black pepper
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1 tablespoon oilto fry
For the bulgogi sauce:
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1/3 Cup gochuyang chili sauce
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1 tablespoon soy sauce
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1 tablespoon honey
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juice from 1/2 lime (about 2 tablespoons)
Serve:
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Cooked white riceTo serve
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1/2 Cup kimchi or more, to serve
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2 tablespoon Sesame seedsgarnish
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handful fresh corianderfor garnish
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5 leaves Thai basil
method
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Prepare the steak for sous vide:
Place the steak in a large ziplock bag. Add the grated ginger, garlic, soy sauce, brown sugar, rice vinegar, sesame oil, and black pepper to the bag and mix well.
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Closing the bag:
Seal the bag using the water displacement method to squeeze out all the air: simply lower the bag containing the steak slowly into the water and allow the pressure of the water to force the air through the top of the bag. Once the top of the bag has reached the waterline and all the air has escaped, seal the bag.
You can do this in the pot of water while it heats up. (Only be careful if the water is already steaming!)
At this point you can cook the beef immediately to store in the fridge for later (2 days maximum) or freeze for up to a couple of weeks.
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heat water:
Fill a pot with water and place your immersion circulator in it. Set the temperature to 130°F and allow the water to come up to temperature.
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Cook the steak sous vide:
Once the water has reached temperature, fully submerge the sealed steak bag to ensure the food cooks evenly.
Cook for a minimum of 2 hours or up to 3 hours, remove from the water and turn off the circulator. At this point the steak can be chilled and refrigerated for up to 2 days before being sliced and seared if desired.
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Meanwhile, prepare the rice, stir together the sauce and prepare the side dishes:
Mix together the chilli sauce, soy sauce, honey and lime juice. and reserve about 1/4 cup to drizzle onto the bowls later. Use the rest of the sauce when searing the steak.
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Slice and sear the steak:
When the steak is done, remove it from the water and let it rest for 10 minutes. Use tongs to remove the beef from the bag and cut the meat into thin strips against the grain.
Heat 1 tablespoon oil in a large skillet over high heat, then add the sliced beef to the skillet and sear for 1 minute to develop a quick brown. (Don’t overcrowd the pan; cook in batches if needed.)
Add the reserved sauce to the pan with the beef and mix for an additional 15 to 20 seconds.
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Garnish and serve:
Serve beef over rice with gravy. Sprinkle with sesame seeds and add some kimchi on the side. Garnish with coriander and/or Thai basil. Drizzle bulgogi sauce over the dish.
| nutritional information (per serving) | |
|---|---|
| 590 | calories |
| 21g | Fat |
| 47g | carbohydrates |
| 51g | protein |
