Korean Beef Rice Bowls

Thinly sliced steak sizzles quickly in a hot pan, picking up fast flavor from gochujang, the fermented chile paste. If you’re extra hungry, slide a sunny egg in the middle, and give it a good stir.

What You Get

Stir-fry cut beef

Gochujang (Korean red chile sauce)

Scallion-ginger sauce

Cucumber

Lime

Cilantro

Cooked rice

Shredded carrots

What You’ll Need

Vegetable oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Drain the beef, place it in a bowl, add 2 teaspoons of the gochujang and 2 tablespoons of the scallion-ginger sauce, and turn to coat. Dice the cucumber, place it in another bowl, and drizzle with 2 tablespoons of the scallion-ginger sauce and the juice of the lime. Pick the cilantro leaves and toss the stems.  

Step 2

In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When searing hot, add the beef and stir to coat. Cook, stirring occasionally, until the edges of the beef are caramelized and the meat is firm to the touch, 6 to 8 minutes.

Step 3

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 4

Heap the rice in bowls and top with the beef, dressed cucumber, and shredded carrots. Drizzle with additional gochujang, if you want some more heat. Scatter with the cilantro leaves and serve warm.