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Flavorful Korean-Style Beef Bowl Recipe with Spicy Gochujang Sauce

Korean-style beef bowl - featured image
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A quick and easy Korean-style beef bowl featuring tender thinly sliced beef in a spicy, savory gochujang sauce, served over fluffy jasmine rice with fresh vegetables and garnishes.

Ingredients

Scale
  • 1 pound thinly sliced flank steak or sirloin
  • 2 tablespoons gochujang (Korean fermented chili paste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)
  • 1 small cucumber, thinly sliced or julienned
  • 3 cups cooked jasmine rice
  • 1 tablespoon neutral oil (vegetable or canola) for cooking

Instructions

  1. Cook 3 cups (about 600 g) of jasmine or short grain rice according to package instructions. Fluff with a fork and keep warm.
  2. In a medium mixing bowl, whisk together gochujang, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and rice vinegar. Adjust sweetness or acidity if needed and set aside.
  3. If not pre-sliced, slice the flank steak or sirloin thinly against the grain into strips about 1/4 inch thick.
  4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering.
  5. Add beef strips in a single layer without overcrowding. Sear for 2-3 minutes per side until browned but still tender. Cook in batches if necessary and keep beef warm.
  6. Pour the prepared gochujang sauce over the beef in the skillet. Toss to coat evenly and cook for another 2 minutes to thicken the sauce.
  7. While beef cooks, shred carrots, slice scallions, and julienne or thinly slice cucumber.
  8. Assemble bowls by spooning warm rice, topping with spicy beef mixture, then arranging carrots, cucumber, and scallions on top. Sprinkle with toasted sesame seeds.
  9. Serve immediately while warm and juicy.

Notes

To avoid steaming the beef, do not overcrowd the pan; cook in batches if needed. Toast sesame seeds before sprinkling for enhanced flavor. Adjust gochujang and honey to balance spice and sweetness. If sauce thickens too much, loosen with a splash of water or broth before serving. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: Korean beef bowl, gochujang sauce, spicy beef bowl, quick Korean recipe, easy weeknight dinner, Korean comfort food

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