Sautéed Beef & Bok Choy

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, 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.

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. In a bowl, combine the sliced radishes, sliced scallions, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger and finely chop to get 1 tablespoon (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise. 

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and chopped garlic and ginger; 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. 

Meanwhile, in a bowl, combine the mayonnaise, 2 teaspoons 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 rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!