Spicy Korean Gochujang Beef Bowls
Spicy Korean Gochujang Beef Bowls
Ingredients
For the Gochujang Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Bowls
- 2 cups short-grain white rice, uncooked
- 2 carrots, julienned or shredded
- 1 cucumber, thinly sliced or julienned
- 1 cup kimchi
- 4 fried eggs, optional
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 tablespoon vegetable oil, as needed for cooking beef and eggs
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade.
⏱️ 5 min
- 2
Add the thinly sliced flank steak to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min
- 3
While the beef marinates, cook the short-grain white rice according to package directions. Typically, this involves combining 2 cups of rice with 3 1/2 to 4 cups of water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Let stand covered for 5 minutes after cooking.
⏱️ 25 min
- 4
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 the pan. Cook for 2-3 minutes per side, until browned and cooked through.
⏱️ 10 min
- 5
If desired, fry the eggs. In a separate small skillet, heat a little vegetable oil over medium heat. Crack each egg into the pan and cook until the whites are set and the yolks are still runny (or to your preference).
⏱️ 5 min
- 6
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the cooked gochujang beef. Arrange the julienned carrots, sliced cucumber, and kimchi around the beef.
⏱️ 5 min
- 7
Place a fried egg on top of each bowl, if using. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Gochujang Beef Bowls
For the Gochujang Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Bowls
- 2 cups short-grain white rice, uncooked
- 2 carrots, julienned or shredded
- 1 cucumber, thinly sliced or julienned
- 1 cup kimchi
- 4 fried eggs, optional
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1 tablespoon vegetable oil, as needed for cooking beef and eggs
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and black pepper to create the marinade.
⏱️ 5 min - 2
Add the thinly sliced flank steak to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min - 3
While the beef marinates, cook the short-grain white rice according to package directions. Typically, this involves combining 2 cups of rice with 3 1/2 to 4 cups of water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Let stand covered for 5 minutes after cooking.
⏱️ 25 min - 4
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 the pan. Cook for 2-3 minutes per side, until browned and cooked through.
⏱️ 10 min - 5
If desired, fry the eggs. In a separate small skillet, heat a little vegetable oil over medium heat. Crack each egg into the pan and cook until the whites are set and the yolks are still runny (or to your preference).
⏱️ 5 min - 6
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the cooked gochujang beef. Arrange the julienned carrots, sliced cucumber, and kimchi around the beef.
⏱️ 5 min - 7
Place a fried egg on top of each bowl, if using. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 5 min