Spicy Gochujang Beef Bowl
Spicy Gochujang Beef Bowl
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Gochujang Sauce
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 cup water
For Serving
- 1 1/2 cups uncooked jasmine rice
- 3 cups water, for cooking rice
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/2 teaspoon black pepper. Mix well to ensure all beef is coated. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min
- 2
Cook the rice: While the beef marinates, rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Make the gochujang sauce: In a small bowl, whisk together the gochujang, 2 tablespoons soy sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, 1 minced garlic clove, 1/2 teaspoon grated fresh ginger, and 1/4 cup water until smooth. Set aside.
⏱️ 5 min
- 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked beef from the skillet and set aside.
⏱️ 8 min
- 5
Combine and serve: Return all the cooked beef to the skillet. Pour the prepared gochujang sauce over the beef and toss to coat evenly. Cook for 1-2 minutes, stirring constantly, until the sauce slightly thickens and clings to the beef. Serve immediately over warm jasmine rice, garnished with thinly sliced green onions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Beef Bowl
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Gochujang Sauce
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 cup water
For Serving
- 1 1/2 cups uncooked jasmine rice
- 3 cups water, for cooking rice
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/2 teaspoon black pepper. Mix well to ensure all beef is coated. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min - 2
Cook the rice: While the beef marinates, rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Make the gochujang sauce: In a small bowl, whisk together the gochujang, 2 tablespoons soy sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, 1 minced garlic clove, 1/2 teaspoon grated fresh ginger, and 1/4 cup water until smooth. Set aside.
⏱️ 5 min - 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked beef from the skillet and set aside.
⏱️ 8 min - 5
Combine and serve: Return all the cooked beef to the skillet. Pour the prepared gochujang sauce over the beef and toss to coat evenly. Cook for 1-2 minutes, stirring constantly, until the sauce slightly thickens and clings to the beef. Serve immediately over warm jasmine rice, garnished with thinly sliced green onions and toasted sesame seeds.
⏱️ 5 min