Korean-style Beef Bowls
Korean-style Beef Bowls
Ingredients
For the Marinated Beef
- 2 1/2 pounds beef, thinly sliced
- 2 onions, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons gochujang
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon chili flakes
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
For the Cucumber/Carrot Salad
- 2 cucumbers or carrots, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar, or white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or more, to taste
- 1 teaspoon sugar
- 1/4 teaspoon salt, adjust to taste
- 1 teaspoon sesame seeds
For Assembling the Bowls
- as needed jasmine rice, cooked
- as needed kimchi
- as needed cucumber, sliced
- as needed shredded carrots
- as needed edamame
Instructions
- 1
In a large bowl, combine the thinly sliced beef and sliced onions.
⏱️ 2 min
- 2
Add the marinating ingredients: 1/4 cup soy sauce, 1/4 cup vinegar, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons gochujang, 1 tablespoon brown sugar, 1 tablespoon minced garlic, 1 teaspoon chili flakes, and 1 tablespoon fish sauce.
⏱️ 3 min
- 3
Mix all ingredients thoroughly until the beef and onions are well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min
- 4
While the beef is marinating, prepare the cucumber/carrot salad. Thinly slice 2 cucumbers or carrots.
⏱️ 5 min
- 5
In a separate bowl, whisk together the dressing ingredients for the salad: 2 tablespoons soy sauce, 1 tablespoon rice vinegar (or white vinegar), 1 teaspoon sesame oil, 1 teaspoon chili oil (or more, to taste), 1 teaspoon sugar, and 1/4 teaspoon salt (adjust to taste).
⏱️ 3 min
- 6
Add the sliced cucumbers or carrots to the dressing and toss to combine. Sprinkle 1 teaspoon of sesame seeds over the salad.
⏱️ 2 min
- 7
Once the beef has marinated, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
⏱️ 2 min
- 8
Add the marinated beef and onions to the hot skillet. Sauté, stirring occasionally, until the beef is browned and fully cooked, about 10-12 minutes.
⏱️ 12 min
- 9
Prepare individual bowls with a base of cooked jasmine rice.
⏱️ 1 min
- 10
Portion the cooked marinated beef mixture into each bowl.
⏱️ 1 min
- 11
Add kimchi, sliced cucumber, shredded carrots, and edamame as desired to each bowl.
⏱️ 2 min
- 12
Serve the Korean-style beef bowls immediately, with the cucumber/carrot salad on the side.
Kitchen Tools
Nutrition Facts (per serving)
Korean-style Beef Bowls
For the Marinated Beef
- 2 1/2 pounds beef, thinly sliced
- 2 onions, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons gochujang
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon chili flakes
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
For the Cucumber/Carrot Salad
- 2 cucumbers or carrots, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar, or white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or more, to taste
- 1 teaspoon sugar
- 1/4 teaspoon salt, adjust to taste
- 1 teaspoon sesame seeds
For Assembling the Bowls
- as needed jasmine rice, cooked
- as needed kimchi
- as needed cucumber, sliced
- as needed shredded carrots
- as needed edamame
Instructions
- 1
In a large bowl, combine the thinly sliced beef and sliced onions.
⏱️ 2 min - 2
Add the marinating ingredients: 1/4 cup soy sauce, 1/4 cup vinegar, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons gochujang, 1 tablespoon brown sugar, 1 tablespoon minced garlic, 1 teaspoon chili flakes, and 1 tablespoon fish sauce.
⏱️ 3 min - 3
Mix all ingredients thoroughly until the beef and onions are well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min - 4
While the beef is marinating, prepare the cucumber/carrot salad. Thinly slice 2 cucumbers or carrots.
⏱️ 5 min - 5
In a separate bowl, whisk together the dressing ingredients for the salad: 2 tablespoons soy sauce, 1 tablespoon rice vinegar (or white vinegar), 1 teaspoon sesame oil, 1 teaspoon chili oil (or more, to taste), 1 teaspoon sugar, and 1/4 teaspoon salt (adjust to taste).
⏱️ 3 min - 6
Add the sliced cucumbers or carrots to the dressing and toss to combine. Sprinkle 1 teaspoon of sesame seeds over the salad.
⏱️ 2 min - 7
Once the beef has marinated, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
⏱️ 2 min - 8
Add the marinated beef and onions to the hot skillet. Sauté, stirring occasionally, until the beef is browned and fully cooked, about 10-12 minutes.
⏱️ 12 min - 9
Prepare individual bowls with a base of cooked jasmine rice.
⏱️ 1 min - 10
Portion the cooked marinated beef mixture into each bowl.
⏱️ 1 min - 11
Add kimchi, sliced cucumber, shredded carrots, and edamame as desired to each bowl.
⏱️ 2 min - 12
Serve the Korean-style beef bowls immediately, with the cucumber/carrot salad on the side.