Korean-Style Beef & Gochujang Mayo with White Rice & Bok Choy

Korean-Style Beef & Gochujang Mayo

with White Rice & Bok Choy

20 MIN
4 Servings
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From the Test Kitchen

Creamy mayo mixed with gochujang (a popular sweet and spicy Korean condiment) and tangy dressed radishes are the perfect garnishes for our simple sauté of beef and bok choy. A bed of simple white rice lends contrast to the bold flavors of the dish.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Korean-Style Beef & Gochujang Mayo with White Rice & Bok Choy
Title
  • 18 oz Ground Beef
  • 1 cup Long Grain White Rice
  • 1 Tbsp Sugar
  • 15 oz Baby Bok Choy
  • 3 oz Radishes
  • 2 Tbsps Soy Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Scallions
  • 2 Tbsps Rice Vinegar
  • ¼ cup Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
time-saving
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

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Combine the sliced radishes and sliced scallions in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine.

Cook the beef & bok choy
3 Cook the beef & bok choy

In a large 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 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

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 beef and bok choy over the cooked rice. Top with the dressed radishes (including any liquid). Drizzle with the gochujang mayo. 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

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Combine the sliced radishes and sliced scallions in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine.

Prepare the ingredients & dress the radishes
Cook the beef & bok choy
3 Cook the beef & bok choy

In a large 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 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

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 beef and bok choy over the cooked rice. Top with the dressed radishes (including any liquid). Drizzle with the gochujang mayo. Enjoy!

Make the gochujang mayo & serve your dish
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