Korean Beef Bowl with Gochujang Soy Glaze and Rice
Korean Bowl
Savory Korean-style beef with gochujang soy glaze over steamed rice — quick, bold weeknight dinner.
This Korean Beef Bowl is a weeknight hero — bold, sweet-spicy gochujang glaze, tender thinly sliced beef, and crunchy fresh toppings served over steaming rice. It comes together fast and feels special enough to serve when friends come over.
I love how the quick-pickled cucumber and bright scallions cut through the richness of the sauce; it's all about contrasts that keep each bite exciting. Make extra sauce — it doubles as a great dip for leftovers.
Nutrition (per serving)
Directions
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1
Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 2 1/2 cups water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered.
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2
While the rice cooks, make a quick pickle: in a small bowl combine rice vinegar, 1 tsp sugar, a pinch of salt, and 1 tbsp water. Add sliced cucumber, toss and set aside to marinate.
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3
In a medium bowl whisk together soy sauce, gochujang, brown sugar, minced garlic, grated ginger, and sesame oil to make the glaze.
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4
Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over high heat until shimmering. Pat the sliced flank steak dry, season lightly with salt, and add to the hot pan in a single layer (work in batches if needed). Sear without moving 1 minute, then stir and cook another 1–2 minutes until browned but still tender.
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5
Pour the glaze over the beef and cook 1–2 minutes, tossing, until the sauce thickens and coats the meat. Taste and adjust salt or sweetness as needed. If the sauce gets too thick, splash in 1–2 tbsp water to loosen.
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6
Stir in half the sliced scallions and remove the pan from heat. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
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7
To assemble, divide steamed rice among bowls, top with glazed beef, pickled cucumber, shredded carrot, remaining scallions, and an extra sprinkle of sesame seeds and red pepper flakes if using.
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8
Serve immediately, letting everyone mix toppings into the rice. Leftovers keep well and taste great reheated.
Ingredients
- Jasmine rice (uncooked):2 cups
- Water (for rice):2 1/2 cups
- Flank steak, thinly sliced across the grain:1 lb
- Vegetable oil:1 tbsp
- Garlic cloves, minced:3 pieces
- Fresh ginger, grated:1 tsp
- Green onions (scallions), sliced:3 pieces
- Soy sauce:3 tbsp
- Gochujang (Korean chili paste):2 tbsp
- Brown sugar:2 tbsp
- Rice vinegar:1 tbsp
- Sugar (for quick pickle):1 tsp
- Sesame oil:1 tsp
- Sesame seeds, toasted:1 tbsp
- Carrot, julienned or shredded:1 cup
- Cucumber, thinly sliced:1 cup
- Red pepper flakes (optional):1/4 tsp
- Salt:1/2 tsp
Tips & Notes
- Slice the steak thinly while slightly frozen — it’s much easier and gives tender bites.
- If you don't have gochujang, mix 1 tbsp miso with 1 tsp sriracha as a quick substitute (flavor will differ).
- Make the pickles at least 10 minutes ahead for brighter crunch; they’ll keep for a day in the fridge.
