Korean-Style Beef Bowls

with Yu Choy & Gochujang Mayo

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories

A simple drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together the contrasting textures of tender beef, crisp yu choy, and crunchy marinated radishes.

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fresh
ingredients
Korean-Style Beef Bowls with Yu Choy & Gochujang Mayo
Title
  • 10 oz Ground Beef
  • ½ cup Jasmine Rice
  • 3 oz Radishes
  • 6 oz Yu Choy
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • ½ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
step-by-step
instructions
Cook the rice:
1 Cook the rice:

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, 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 & marinate the radishes:
2 Prepare the ingredients & marinate the radishes:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the yu choy

Cook the beef & yu choy:
3 Cook the beef & yu choy:

In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. 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 yu 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:

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 dish to be. Serve the cooked beef and yu choy over the cooked rice. Garnish with the marinated radishes (including any liquid) and gochujang mayo. Enjoy!

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Cook the rice:
1 Cook the rice:

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, 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 & marinate the radishes:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the yu choy

Prepare the ingredients & marinate the radishes:
Cook the beef & yu choy:
3 Cook the beef & yu choy:

In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. 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 yu 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:

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 dish to be. Serve the cooked beef and yu choy over the cooked rice. Garnish with the marinated radishes (including any liquid) and gochujang mayo. Enjoy!

Make the gochujang mayo & serve your dish: