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Picture of Sous Vide Beef Bulgogi Bowls
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1836 kcal 92 %
  • Fat 85 g 131 %
  • Saturated 27 g 133 %
  • Carbs 103 g 34 %
  • Fiber 9 g 35 %
  • Protein 159 g 318 %
  • Cholesterol 463 mg 154 %
  • Sodium 4438 mg 185 %
  • Calcium 468 mg 47 %
  • Magnesium 297 mg 71 %
  • Potassium 3667 mg 78 %
  • Iron 18 mg 99 %
  • Zinc 29 mg 262 %
  • Phosphorus 1657 mg 237 %
  • Vitamin A 52 µg 6 %
  • Vitamin C 24 mg 27 %
  • Thiamin (B1) 1 mg 74 %
  • Riboflavin (B2) 1 mg 68 %
  • Niacin (B3) 53 mg 331 %
  • Vitamin B6 4 mg 344 %
  • Folate equivalent (total) 297 µg 74 %
  • Vitamin B12 8 µg 335 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 137 µg 114 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sous Vide Beef Bulgogi Bowls

Ingredients

  • 1 1/2 pounds flank steak
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic , minced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil , for sautéing
  • 1/3 cup gochujang chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • Juice of 1/2 lime (about 2 tablespoons)
  • Cooked white rice , for serving
  • 1/2 cup kimchi or more, for serving
  • 2 tablespoons sesame seeds , garnish
  • Handful fresh cilantro , to garnish
  • 5 leaves Thai basil

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