Creamy Gochujang & Beef Brothy Rice Bowls
Creamy Gochujang & Beef Brothy Rice Bowls
Ingredients
For the Main Bowl
- 1 pound lean beef mince
- 4 heads bok choy, halved lengthwise
- 4 cups cooked rice, warm
For the Creamy Gochujang Broth
- 2 tablespoons minced garlic, from a jar
- 2 tablespoons chili paste, (Sambal Oelek)
- 2 tablespoons ginger paste, from a tube
- 1/4 cup Korean Gochujang paste
- 3 cups chicken stock
- 1 teaspoon chicken stock powder
- 1 teaspoon monk fruit sweetener
- 1 tablespoon soy sauce
- 1 teaspoon bone broth paste, optional
- 1/2 cup light milk, or coconut milk
- 1 lime, juice of
For Topping
- 2 stalks green onion, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon chili oil, for drizzling
- 1 tablespoon oil, for cooking
Instructions
- 1
Heat 1 tablespoon of oil in a large pan or Dutch oven over medium-high heat. Add the lean beef mince and cook, breaking it up with a spoon, until it is mostly browned.
⏱️ 5 min
- 2
Add 1 tablespoon of minced garlic, 1 tablespoon of chili paste, and 1 tablespoon of ginger paste to the beef mince. Stir well and continue to cook until the beef is fully browned and fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Remove the cooked beef mince from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 1 min
- 4
In the same pan, add the halved bok choy, cut-side down. Lightly pan-fry for 2-3 minutes per side until slightly tender and charred. Remove the bok choy from the pan and set aside.
⏱️ 5 min
- 5
In the same pan (do not clean it, to retain flavors), add the remaining 1 tablespoon of minced garlic, 1 tablespoon of chili paste, and 1 tablespoon of ginger paste. Sauté for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 6
Add the 1/4 cup of Korean Gochujang paste to the pan and mix it thoroughly with the aromatic mixture, cooking for another minute.
⏱️ 1 min
- 7
Pour in the 3 cups of chicken stock. Add the 1 teaspoon of chicken stock powder, 1 teaspoon of monk fruit sweetener, 1 tablespoon of soy sauce, and the optional 1 teaspoon of bone broth paste. Stir everything together until well combined.
⏱️ 2 min
- 8
Bring the broth to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld and deepen.
⏱️ 10 min
- 9
After simmering, stir in the 1/2 cup of light milk (or coconut milk) and the juice of one lime. Heat through for 1-2 minutes, but do not boil after adding the milk.
⏱️ 2 min
- 10
To assemble, ladle about 1 cup of warm cooked rice into each of four bowls. Spoon a portion of the cooked beef mince and pan-fried bok choy over the rice.
⏱️ 2 min
- 11
Generously ladle the creamy Gochujang broth over the beef, bok choy, and rice in each bowl.
⏱️ 1 min
- 12
Garnish each bowl with sliced green onion, a sprinkle of sesame seeds, and a drizzle of chili oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang & Beef Brothy Rice Bowls
For the Main Bowl
- 1 pound lean beef mince
- 4 heads bok choy, halved lengthwise
- 4 cups cooked rice, warm
For the Creamy Gochujang Broth
- 2 tablespoons minced garlic, from a jar
- 2 tablespoons chili paste, (Sambal Oelek)
- 2 tablespoons ginger paste, from a tube
- 1/4 cup Korean Gochujang paste
- 3 cups chicken stock
- 1 teaspoon chicken stock powder
- 1 teaspoon monk fruit sweetener
- 1 tablespoon soy sauce
- 1 teaspoon bone broth paste, optional
- 1/2 cup light milk, or coconut milk
- 1 lime, juice of
For Topping
- 2 stalks green onion, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon chili oil, for drizzling
- 1 tablespoon oil, for cooking
Instructions
- 1
Heat 1 tablespoon of oil in a large pan or Dutch oven over medium-high heat. Add the lean beef mince and cook, breaking it up with a spoon, until it is mostly browned.
⏱️ 5 min - 2
Add 1 tablespoon of minced garlic, 1 tablespoon of chili paste, and 1 tablespoon of ginger paste to the beef mince. Stir well and continue to cook until the beef is fully browned and fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Remove the cooked beef mince from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 1 min - 4
In the same pan, add the halved bok choy, cut-side down. Lightly pan-fry for 2-3 minutes per side until slightly tender and charred. Remove the bok choy from the pan and set aside.
⏱️ 5 min - 5
In the same pan (do not clean it, to retain flavors), add the remaining 1 tablespoon of minced garlic, 1 tablespoon of chili paste, and 1 tablespoon of ginger paste. Sauté for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 6
Add the 1/4 cup of Korean Gochujang paste to the pan and mix it thoroughly with the aromatic mixture, cooking for another minute.
⏱️ 1 min - 7
Pour in the 3 cups of chicken stock. Add the 1 teaspoon of chicken stock powder, 1 teaspoon of monk fruit sweetener, 1 tablespoon of soy sauce, and the optional 1 teaspoon of bone broth paste. Stir everything together until well combined.
⏱️ 2 min - 8
Bring the broth to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld and deepen.
⏱️ 10 min - 9
After simmering, stir in the 1/2 cup of light milk (or coconut milk) and the juice of one lime. Heat through for 1-2 minutes, but do not boil after adding the milk.
⏱️ 2 min - 10
To assemble, ladle about 1 cup of warm cooked rice into each of four bowls. Spoon a portion of the cooked beef mince and pan-fried bok choy over the rice.
⏱️ 2 min - 11
Generously ladle the creamy Gochujang broth over the beef, bok choy, and rice in each bowl.
⏱️ 1 min - 12
Garnish each bowl with sliced green onion, a sprinkle of sesame seeds, and a drizzle of chili oil before serving.
⏱️ 1 min