Spicy Korean Beef Bowl with Rice (Printable)
Tender spicy marinated beef, fresh vegetables, and steamed rice combined with classic Korean seasonings for a complete meal.
# 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 - ½ teaspoon black pepper
→ Rice
10 - 2 cups jasmine or short-grain white rice
11 - 3 cups water
12 - ½ 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 mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper. Add sliced beef and toss to coat evenly. 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 to 4 minutes until cooked through and slightly caramelized.
04 - Divide steamed rice among four serving bowls. Top each with spicy beef, then arrange carrot, cucumber, radish, and scallions alongside the beef.
05 - Sprinkle toasted sesame seeds over each bowl. Serve with kimchi on the side if desired.
# Expert Suggestions:
01 -
- The beef soaks up the marinade like a flavor sponge, creating these incredible caramelized edges that make you close your eyes with each bite.
- You can adjust the spice level without compromising authenticity, perfect for when you need comfort food but your sinuses need clearing too.
02 -
- Never marinate the beef longer than 30 minutes or the proteins will break down too much and become mushy instead of tender.
- If your gochujang has been in the fridge for months, taste before using as it gets significantly spicier with age.
03 -
- Freeze your beef for about 30 minutes before slicing to achieve paper-thin cuts that cook instantly and absorb maximum flavor.
- Toast your sesame seeds in a dry pan until they start popping then immediately transfer to a plate, bringing out nutty flavors that pre-packaged toasted seeds never achieve.