Korean-Style Beef Bowls with Bok Choy & Gochujang Mayo

Korean-Style Beef Bowls

with Bok Choy & Gochujang Mayo

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

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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tips & techniques
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! 

Tips from Home Chefs

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:
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