Korean-Style Beef and Vegetable Bowl
A quick, vibrant Korean-inspired beef bowl loaded with crisp vegetables and a bold, slightly spicy gochujang sauce.
Equipment
Ingredients
Main
sliced beef ribeye (sliced)
225 g
dark soy sauce
15 ml
light soy sauce
22 ml
sesame oil
5 ml
sugar
12 g
Vegetables
shredded carrot (shredded)
30 g
raw spinach (raw)
30 g
bean sprouts (raw)
30 g
cucumber (sliced)
50 g
zucchini (sliced)
30 g
Sauce
gochujang
60 g
rice wine vinegar
10 ml
garlic (minced)
6 g
sesame oil
10 ml
sugar
25 g
water
15 ml
Instructions
Prepare vegetables
Slice cucumber and zucchini, shred carrot if not already prepared.
Mix the sauce
Combine gochujang, rice wine vinegar, minced garlic, sesame oil, sugar and water in a small bowl.
Marinate the beef
Toss sliced beef with dark soy, light soy, sesame oil and sugar. Let sit briefly while pan heats.
Cook the beef
Heat pan over medium-high heat. Stir-fry marinated beef 2-3 minutes until just cooked through.
Assemble bowls
Divide cooked beef and fresh vegetables between two bowls. Drizzle generously with prepared sauce and serve immediately.
Original recipe
Storage
Best eaten fresh; vegetables lose crunch if stored too long
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