Spicy Korean Beef Bowl (Printer-friendly)

Tender beef paired with vibrant vegetables and a bold gochujang sauce served over steamed rice.

# What You Need:

→ Beef

01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp vegetable oil

→ Marinade & Sauce

03 - 3 tbsp gochujang (Korean red chili paste)
04 - 2 tbsp soy sauce
05 - 1 tbsp sesame oil
06 - 2 tbsp brown sugar
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp rice vinegar
10 - 1 tsp toasted sesame seeds, plus additional for garnish

→ Vegetables & Rice

11 - 2 cups cooked jasmine or short-grain rice
12 - 1 large carrot, julienned
13 - 1 cup cucumber, thinly sliced
14 - 1 cup bean sprouts
15 - 4 scallions, thinly sliced
16 - 1 cup kimchi (optional)

# How to Make It:

01 - Whisk gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and toasted sesame seeds in a medium bowl to create the marinade.
02 - Add thinly sliced beef to the marinade and toss to coat thoroughly. Allow to rest for a minimum of 10 minutes.
03 - Heat vegetable oil in a large skillet or wok over high heat. Stir-fry the marinated beef for 3 to 4 minutes until browned and fully cooked.
04 - Warm the cooked rice and evenly distribute it into four serving bowls.
05 - Layer the cooked beef, julienned carrots, cucumber slices, bean sprouts, and kimchi over the rice in each bowl.
06 - Top with thinly sliced scallions and extra toasted sesame seeds. Serve immediately, stirring well before eating.

# Expert Tips:

01 -
  • This bowl packs a punch of flavor that feels like a warm secret shared between friends
  • The balance of spicy, sweet, and savory quickly made it a family favorite around our dinner table
02 -
  • Marinate the beef even if only for 10 minutes; that’s the magic window for flavor to fully penetrate
  • Using thin slices of beef guarantees tender bites and quick cooking, which makes a huge difference in texture
03 -
  • Always pat your beef slices dry before marinating to help the sauce stick better and avoid steaming
  • Let the skillet get very hot before adding beef to get that flavorful sear that seals juices in

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