Spicy Korean Beef Bowl (Printable version)
Tender beef glazed in a spicy-sweet sauce served atop fluffy rice with fresh vegetables and garnishes.
# List of ingredients:
→ Beef
01 - 1.1 lbs beef sirloin or flank steak, thinly sliced
02 - 1 tbsp cornstarch
→ Marinade & Sauce
03 - 3 tbsp soy sauce
04 - 2 tbsp gochujang (Korean red chili paste)
05 - 1 tbsp brown sugar
06 - 1 tbsp sesame oil
07 - 2 tsp rice vinegar
08 - 3 cloves garlic, minced
09 - 2 tsp fresh ginger, grated
10 - 1 tbsp honey
11 - 1 tsp crushed red pepper flakes (optional)
→ Rice
12 - 2 cups jasmine or short-grain white rice
13 - 4 cups water
14 - ½ tsp salt
→ Vegetables & Garnishes
15 - 1 medium carrot, julienned
16 - 1 cup cucumber, thinly sliced
17 - 1 cup kimchi
18 - 2 scallions, thinly sliced
19 - 2 tbsp toasted sesame seeds
20 - 1 sheet nori, cut into thin strips (optional)
# Directions:
01 - Rinse rice under cold water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes.
02 - In a bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, garlic, ginger, honey, and crushed red pepper flakes until smooth.
03 - Toss the sliced beef with cornstarch, then add half of the marinade mixture. Let marinate for 10 minutes while reserving the remaining sauce.
04 - Heat a large skillet or wok over high heat. Stir-fry the marinated beef for 3 to 4 minutes until browned and just cooked through. Add the reserved marinade and cook for an additional 1 to 2 minutes until the sauce slightly thickens.
05 - Fluff the cooked rice and divide among four bowls. Top with the cooked beef, julienned carrot, sliced cucumber, and kimchi.
06 - Sprinkle with sliced scallions, toasted sesame seeds, and nori strips if using. Serve immediately.
# Expert Advice:
01 -
- The beef cooks so fast that dinner is genuinely on the table in under 40 minutes, no shortcuts required.
- That gochujang-honey glaze tastes like it took hours but lives in your pantry already.
- It's the kind of bowl that works for meal prep, leftovers, and feeding unexpected guests.
02 -
- The difference between a soggy bowl and a perfect one is serving it immediately—the warm rice and hot beef create steam that will soften everything if you wait.
- Gochujang brands vary wildly in spice level, so taste the glaze before you commit. You can always add red pepper flakes, but you can't take them out.
- Slicing the beef against the grain matters more than you'd think. Look at the long lines in the meat and cut perpendicular to them for maximum tenderness.
03 -
- Don't crowd the beef in the pan. If your skillet isn't large enough, cook it in two batches so everything gets that golden crust.
- A tiny splash of water in the pan right after you add the reserved glaze creates steam that helps it distribute evenly and stick to the beef.