Korean-Style Beef Bowls with Shishito Peppers & Gochujang Mayo

Korean-Style Beef Bowls

with Shishito Peppers & Gochujang Mayo

20 MIN
2 Servings
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    From the Test Kitchen

    A vibrant drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp shishito peppers, and crunchy marinated radishes. It’s all served over a simple bed of white rice, which tempers the bold flavors of the dish.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    ingredients
    Korean-Style Beef Bowls with Shishito Peppers & Gochujang Mayo
    Title
    • 10 oz Ground Beef
    • ½ cup Long Grain White Rice
    • 3 oz Radishes
    • 3 oz Shishito Peppers
    • 1 Tbsp Soy Sauce
    • 2 Tbsps Mayonnaise
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Honey
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 2 Scallions
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. 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, 13 to 15 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

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. 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 stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    Cook the beef & peppers
    3 Cook the beef & peppers

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.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. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. 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 peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

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    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. 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, 13 to 15 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

    Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. 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 stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    Prepare the ingredients & marinate the radishes
    Cook the beef & peppers
    3 Cook the beef & peppers

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.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. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. 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 peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Make the gochujang mayo & serve your dish
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