Korean-Style Beef Bowls with Yu Choy & Gochujang Mayo
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Korean-Style Beef Bowls

with Yu Choy & Gochujang Mayo

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 940 Cals/serving
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To deliciously bring together the contrasting textures of tender beef, crisp yu choy, and crunchy marinated radishes, we’re making a creamy topping of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans. It’s all served over a bed of jasmine rice, which tempers the bold flavors of the dish.

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Korean-Style Beef Bowls with Yu Choy & Gochujang Mayo
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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. 

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 leaves and stems. 

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 mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and yu choy, 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 leaves and stems. 

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 mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and yu choy, marinated radishes (including any liquid), and gochujang mayo. Enjoy!

Make the gochujang mayo & serve your dish: