Korean-Style Beef Bowls with Shishito Peppers & Gochujang Mayo

Korean-Style Beef Bowls

with Shishito Peppers & Gochujang Mayo

20 MIN
-$0.05/serving 2 Servings
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    ingredients
    Korean-Style Beef Bowls with Shishito Peppers & Gochujang Mayo
    Title
    • 10 oz Ground Beef
    • 1 head Cauliflower
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 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
    Make the cauliflower rice
    1 Make the cauliflower rice

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the cauliflower; remove the leaves, then quarter lengthwise through the core. (If you have a food processor, instead of grating on a sheet pan, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add the ponzu sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower rice is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Prepare the remaining ingredients & marinate the radishes
    2 Prepare the remaining 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 the same pan, 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 cauliflower 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!

    Tips from Home Chefs

    Make the cauliflower rice
    1 Make the cauliflower rice

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the cauliflower; remove the leaves, then quarter lengthwise through the core. (If you have a food processor, instead of grating on a sheet pan, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add the ponzu sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower rice is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

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

    In the same pan, 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 cauliflower 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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