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Korean-Style Beef Bowls

with Bok Choy & Gochujang Mayo

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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. It’s all served over a bed of jasmine rice, which tempers the bold flavors of the dish.

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 & dress the radishes:
2 Prepare the ingredients & dress the radishes:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. In a bowl, combine the sliced radishes and scallions, sesame oil, and vinegar. Season with salt and pepper.

Cook the beef:
3 Cook the beef:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. 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:

While the beef cooks, 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 dish to be. Serve the cooked beef over the cooked rice. Drizzle with the gochujang mayo. Garnish with the dressed radishes (including any liquid). Enjoy! 

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 & dress the radishes:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. In a bowl, combine the sliced radishes and scallions, sesame oil, and vinegar. Season with salt and pepper.

Prepare the ingredients & dress the radishes:
Cook the beef:
3 Cook the beef:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until its oil has melted. 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:

While the beef cooks, 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 dish to be. Serve the cooked beef over the cooked rice. Drizzle with the gochujang mayo. Garnish with the dressed radishes (including any liquid). Enjoy! 

Make the gochujang mayo & serve your dish: