Spicy Korean Beef Bowl with Rice (Printable Version)
Tender spicy marinated beef with crisp vegetables and fluffy rice, seasoned with classic Korean flavors and topped with sesame seeds.
# What You Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 tablespoon sesame oil
05 - 1 tablespoon brown sugar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon rice vinegar
09 - 1/2 teaspoon black pepper
→ Rice
10 - 2 cups jasmine or short-grain white rice
11 - 3 cups water
12 - 1/2 teaspoon salt
→ Vegetables & Garnish
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 4 radishes, thinly sliced
16 - 2 scallions, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 1 tablespoon vegetable oil
19 - Kimchi, optional for serving
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
02 - In a bowl, mix soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper. Add beef and toss to coat. Marinate for at least 10 minutes.
03 - Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry for 3-4 minutes until cooked through and slightly caramelized.
04 - Divide steamed rice among bowls. Top with spicy beef, then arrange carrot, cucumber, radish, and scallions alongside.
05 - Sprinkle with toasted sesame seeds. Serve with kimchi if desired.
# Expert Advice:
01 -
- The marinade creates this incredible caramelization on the beef that balances sweet and spicy in a way that makes your taste buds dance.
- Its honestly quicker than takeout but feels like a restaurant meal, especially when you arrange all the colorful components in the bowl just so.
02 -
- Overcrowding the pan when cooking the beef will cause it to steam rather than caramelize, so work in batches if needed.
- The rice-to-water ratio is sacred, but the cooking time might vary slightly depending on your stove, so check for tenderness before serving.
03 -
- Freeze the beef for about 20 minutes before slicing to achieve those restaurant-quality thin cuts that cook in seconds.
- Reserve a tablespoon of the marinade before adding the meat and drizzle it over the finished dish for an extra punch of flavor without the food safety concerns.