---
title: Korean BBQ Bulgogi Sirloin with Banchan
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/korean-bbq-bulgogi-sirloin-with-banchan-5e94c5ce1e1cc63c1973c639
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Sesame
  - Soy
  - Wheat
tags:
  - Calorie Smart
  - Vegan
  - Korean
rating: 4.5
rating_count: 2800
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/korean-bbq-bulgogi-sirloin-with-banchan.avif"
---

Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut @carrot{2%unit} on a diagonal into 1-inch-thick pieces. Trim and thinly slice @mini cucumber{2%unit} into rounds. Trim and thinly slice @scallions{2%unit}, separating whites from greens. In a #small pot{}, combine @jasmine rice{1%cup}, @water{¾%cup}, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, toss carrots on a #baking sheet{} with a drizzle of @olive oil{1%tbsp}. Season with salt and @black pepper{1%tsp}. Roast on top rack until tender and golden brown at edges ~{25%minutes}.

Meanwhile, in a #large bowl{}, combine half the @rice wine vinegar{2%tbsp}, 1 tsp @sugar{1½%tsp}, and @sriracha{1%tsp} to taste; stir to dissolve sugar. Add @coleslaw mix{2%cup} and season with salt and pepper. Toss to coat. In a #small bowl{}, combine remaining vinegar, ½ tsp sugar, and @korean chili flakes{1%tbsp} to taste; stir to dissolve sugar. Add cucumber and stir to coat. Set both bowls aside, stirring occasionally, until ready to serve.

Pat @sirloin steak{12%oz} dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add steak and cook to desired doneness ~{4%minutes} per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Melt 1 tbsp @butter{2%tbsp} in same pan over medium-high heat. Add scallion whites and cook until fragrant ~{1%minute}. Stir in @bulgogi sauce{4%tbsp} and 1 tbsp water. Bring to a simmer and cook, stirring, until warmed through ~{1%minute}. Turn off heat.

Fluff rice with a fork; stir in 1 tbsp butter until melted. Season with salt and pepper. Thinly slice steak against the grain. Divide rice, steak, and carrots between plates. Spoon sauce over steak and sprinkle with scallion greens. Serve with individual bowls of kimchi-style slaw and pickled cucumber on the side.