Ssam-Inspired Rice Bowls with Bulgogi Skewers and Scallion Salad

Ssam-Inspired Rice Bowls with Bulgogi Skewers and Scallion Salad


12 ounces top sirloin steak, cut into 3/4” cubes

1/3 cup Bibigo Original Korean BBQ Sauce

1 cup shredded scallions

2 tablespoons rice vinegar

5 teaspoons sugar

2 teaspoons gochugaru

2 teaspoons sesame oil

1/2 teaspoon salt

1 tablespoon cooking oil

2 large jalapeno peppers


For serving:

2 cups cooked rice

2 cloves garlic, thinly sliced

4–6 lettuce leaves

6–8 perilla leaves


Mixed herbs—such as cilantro, microgreens, or minari (optional for garnish)

Bibigo Hot & Sweet Go-Chu-Jang Sauce (optional)

  1. Combine steak and marinade in a zip-top bag and allow to marinate in the refrigerator for at least 1 hour, overnight recommended.
  2. Soak the scallions in ice cold water for 10–20 minutes to make them crisp and curly. In the meantime, in a medium bowl, combine rice vinegar, sugar, gochugaru, sesame oil, and salt. Whisk together until the sugar has dissolved. Drain the scallions thoroughly, then add to the dressing. Toss to coat and set aside.
  3. Slice off the tops from the jalapenos. Starting from the wide top, slice three-quarters of the pepper into 1/4” thick pieces. Thinly slice the narrower portion of each pepper and set thin slices aside.
  4. Divide the steak and thick jalapeno slices among 4 skewers, alternating the meat and the peppers as they are added.
  5. Heat a flat griddle pan on high and evenly drizzle the cooking oil. Add the steak skewers. For medium doneness, cook for about 90 seconds on all 4 sides. Remove the skewers from the heat and allow them to rest while preparing the bowls.
  6. Divide the lettuce and perilla leaves between two bowls. Layer the rice on top, then add the skewers and scallion salad, and drizzle any remaining dressing over the rice. Add the sliced garlic, remaining thinly sliced peppers, and other garnishes as desired. Optionally, serve with Bibigo Hot & Sweet Go-Chu-Jang Sauce on the side.

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