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Korean-Style Beef Bowls
with Bok Choy & Gochujang Mayo
20 minWellness at Blue Apron
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4 Servings
- Est. 770 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. It’s all served over a bed of jasmine rice, which tempers the bold flavors of the dish.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
- 1 cup Jasmine Rice
- 3 oz Radishes
- 15 oz Baby Bok Choy
- 2 Scallions
- 1 Tbsp Sugar
- 2 Tbsps Soy Sauce
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½ cup Asian-Style Sautéed Aromatics
- 1 Tbsp Rice Vinegar
- ¼ cup Mayonnaise
- 2 tsps Gochujang
- 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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