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Korean-Style Beef Bowls with Bok Choy & Gochujang Mayo
20 minWellness at Blue Apron
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2 Servings
- Est. 950 Cals/serving
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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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fresh
ingredients
Title
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10 oz Ground Beef
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½ cup Long Grain White Rice
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3 oz Radishes
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10 oz Baby Bok Choy
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1 Tbsp Sugar
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1 Tbsp Soy Sauce
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⅓ cup Asian-Style Sautéed Aromatics
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2 Tbsps Mayonnaise
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2 tsps Gochujang
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1 Tbsp Sesame Oil
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1 Tbsp Apple Cider Vinegar
step-by-step
instructions
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.
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!
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.
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!
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