Korean Beef Bulgogi & Kimchi-Veggie Noodle Bowls

This Korean staple with serious dish appeal is one of this things that every Korean family, chef, or bulgogi-connoisseur has their own twist on: adding fruits, citrus, and spices to the marinade or toppings and accoutrements. My version takes a traditional approach but with a little secret ingredient, fresh orange juice, because I’ve found it gives that needed tang for extra taste and it mellows out some of the spice from the Gochujang (fermented chile paste).

Serve it in bowl along side rice, grains, or noodles, for a one dish show stopper. My favorite is a Korean inspired crunchy side dishes, our Kimchi-Veggie Noodle Stir Fry, a sweet and savory Ginger Chile Brocolli Rabe and Red Pepper Sauté, and a quick pickled Korean cucumber and scallion salad. Served together in a bowl, the complex spices, flavors, and combinations of Korea have me Seou’led.

Prep Time
Cook Time
  • Beef Bulgogi:
  • 1 lb. sirloin or flank steak (always use a lean, marbled beef cut)
  • 1 large leek, halved and thinly sliced
  • 1 Tbsp. cooking oil (sesame, olive, or vegetable oil)
  • 1 tsp. hot sesame oil
  • Bulgogi Marinade:
  • ¼ cup soy sauce
  • 2 Tbsp. agave
  • ½ Tbsp. Gochujang or fermented chile paste (we like Mother In Law's brand which can be found at Whole Foods)
  • 1 Tbsp. rice wine vinegar
  • 1 large orange, juiced
  • 2 garlic cloves
  • 1 tbsp. fresh ginger, roughly chopped
  • ¼ tsp. ground pepper
  • 1 tsp. sesame oil
  • Beef Garnish: Chopped Scallions, chopped peanuts and sliced hot red peppers
  • Serve with the Following Fete-a-Tete Recipes {Link to full recipe in instructions}:
  • - Kimchi-Veggie Udon Noodle Stir Fry
  • - Ginger Chile Brocolli Rabe and Red Pepper Saute
  • - Quick Pickled Korean Cucumbers
  1. Marinate steak for 1 hour or overnight. Meanwhile, prepare all other sauces and ingredients for the beef as well as our Kimchi Veggie Noodle Bowls (Click link to get full recipe). We recommend serving with our Ginger Chile Broccoli Rabe and Quick Pickled Korean Cucumbers. Since there are so many sauces and ingredients for each dish, we like to organize all of the ingredients and sauces for each dish together and separate from each other, so you can work quickly to cook each item, since all of the cooking times are short.
  2. First make the Ginger Chile Broccoli Rabe. Set aside, covered to keep warm.
  3. Next, make the Kimchi Veggie Noodle Stir Fry . While this cooks, begin the beef.
  4. In a large sauté pan, wok, or cast iron skillet (our favorite), heat cooking oil. Once hot, add in the leeks. Sauté, continually stirring, until they begin to become translucent. Turn up the heat, add in the steak and cook for 2 minutes. Add in the cooking sauce, continue to cook for another 5 minutes, stirring. Take off heat, cover with aluminum foil.
  5. Serve your beef in bowls with the Kimchi Veggie Noodle Stir Fry and garnished with nuts, scallions. Serve the Ginger Chile Broccoli Rabe, cucumbers, and any other options you’d like, such as avocado.

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