Korean-Style Beef Bowls with Bok Choy & Gochujang Mayo

Korean-Style Beef Bowls

with Bok Choy & Gochujang Mayo

20 MIN
2 Servings
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From the Test Kitchen

A simple drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp bok choy, and crunchy marinated radishes.
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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
fresh
ingredients
Korean-Style Beef Bowls with Bok Choy & Gochujang Mayo
Title
  • 10 oz Ground Beef
  • ½ cup Long Grain White Rice
  • 3 oz Radishes
  • 10 oz Baby Bok Choy
  • 1 Tbsp Sugar
  • 1 Tbsp Soy Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
Knife
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step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & marinate the radishes
2 Prepare the ingredients & marinate the radishes

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems. 

Cook the beef & bok choy
3 Cook the beef & bok choy

In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the gochujang mayo & serve your dish
4 Make the gochujang mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and gochujang mayo. Enjoy!

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Korean-Style Beef Bowls

Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & marinate the radishes

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems. 

Prepare the ingredients & marinate the radishes
Cook the beef & bok choy
3 Cook the beef & bok choy

In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the gochujang mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and gochujang mayo. Enjoy!

Make the gochujang mayo & serve your dish