Korean Beef Bowls with Gochujang and Cucumber Edamame Salad

ByAnsley Beutler
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These Korean beef bowls features thinly sliced sirloin cooked in a luscious garliky gochujang sauce that clings to every piece of beef. They come together in about 25 minutes and even quicker if you marinate the beef ahead of time. The whole bowl is gluten-free and dairy-free and the perfect blend of savory and sweet.

A plate of white rice topped with glazed mushrooms, sesame seeds, sliced cucumbers, and edamame, held in front of a stove with a pan in the background.

A new family favorite bowl

Turns out I'm a gochujang girl and I had no idea until this bowl. The beef and onions get a quick toss in the red chili paste, hit a hot skillet, and about ten minutes later the sauce is thick, sticky, and glossy enough to make you want to eat it straight out of the pan.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

And yes, I took all the shortcuts. Microwaveable rice, a two-minute cucumber edamame toss, and boom, dinner was done. It was so good my husband packed the leftovers for lunch the next day, which around here is the highest possible compliment.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Wait! If a spicy beef bowl isn't your thing tonight, my chimichurri steak rice bowls are the bright, herby version, and my hibachi steak bowls are the buttery takeout one. And if you want the sauce-clinging-to-beef thing without gochujang, my beef and broccoli is fire!

Ingredients and Substitutions

  • Sirloin steak - Stays tender and savory.
  • Gochujang - This is Korean red chili paste and can be found at most grocery stores in the international aisle. It's savory and lightly sweet with a mild warm heat. Sriracha isn't the same thing, but it'll work in a pinch if that's what you have.
  • Soy sauce or coconut aminos - I use coconut aminos to keep the bowls gluten-free. Regular soy sauce is fine too.
  • Coconut sugar - Just 2 tablespoons. It rounds out the gochujang without turning the sauce into a glaze you'd put on wings. Brown sugar or honey work in the same amount.
  • Rice vinegar - The zing. This is what keeps the sauce from tasting flat or heavy.
  • Red pepper flakes - Optional. This is where the real heat comes from, so leave it out for kids or anyone who wants the flavor without the burn.
  • Sesame oil - For cooking the beef and for the cucumber salad dressing.
  • Rice - Microwaveable pouches are what I use on a weeknight, and I'm not sorry about it.

How to Make Korean Beef Bowls

You'll need a large bowl for tossing, a large skillet, and a small bowl for the salad.

A glass bowl filled with raw beef strips, sliced onions, and red marinade being mixed with tongs, ready for cooking.
Step 1 : Toss the beef and onions in the gochujang mixture.
Strips of beef and onions are simmering in a rich, red tomato-based sauce inside a large, shallow pan on a stovetop.
Step 2 : Cook the beef in a skillet.
A plate with white rice, cucumber and edamame salad, and a portion of saucy beef topped with sesame seeds. The food is served on a floral-patterned plate.
Step 3 : Serve with cucumber salad and rice.

Tips

  • Marinate ahead if you want. You don't need to but preparing the beef and onion mixture means dinner gets on the table faster later!
  • Microwaveable rice is where it's at! This has been my little secret to 30 minutes meals for years. It takes 3 minutes to heat up a bag rather than cooking for 45 minutes.
  • Slice the sirloin thin and against the grain. This is what keeps it nice and tender.
  • Don't crank the heat to speed up the reduction. Medium lets the sauce thicken without the coconut sugar scorching on the bottom of the pan.

Check out these recipes for more weeknight dinners

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

A plate of white rice topped with glazed mushrooms, sesame seeds, sliced cucumbers, and edamame, held in front of a stove with a pan in the background.

Korean Beef Bowls with Gochujang and Cucumber Edamame Salad

These Korean beef bowls are thinly sliced sirloin tossed in a garlicky gochujang sauce and cooked in one skillet until the sauce turns thick and sticky. Served over rice with a quick cucumber edamame salad, they're on the table in about 25 minutes.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 444kcal
Author: Ansley Beutler

Ingredients
 
 

For the beef

  • 1 lb sirloin steak - thinly sliced
  • 1 small onion - sliced
  • 3 garlic cloves - minced
  • 3 tablespoon soy sauce - or coconut aminos
  • 2 tablespoon gochujang
  • 2 tablespoon rice vinegar
  • 2 tablespoon coconut sugar - or brown sugar
  • 1 teaspoon red pepper flakes - omit for kids
  • 1 tablespoon sesame oil - for cooking

For the cucumber edamame salad

  • 1 cucumber - thinly sliced
  • 1 cup frozen shelled edamame
  • 1 tablespoon soy sauce - or coconut aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar

For serving

  • 4 cups cooked white rice - microwaveable works great
  • Sesame seeds - for garnish

Instructions

  • In a large bowl, combine the sliced sirloin, onion, garlic, soy sauce, gochujang, rice vinegar, coconut sugar, and red pepper flakes. Toss until every piece of beef is coated. (Optional: cover and refrigerate up to a day ahead.)
    1 lb sirloin steak, 1 small onion, 3 garlic cloves, 3 Tbsp soy sauce, 2 Tbsp gochujang, 2 Tbsp rice vinegar, 2 Tbsp coconut sugar, 1 tsp red pepper flakes
  • Heat the sesame oil in a large skillet over medium heat. Once shimmering, add the beef along with all of the sauce. Cook for 7 - 12 minutes, stirring every couple of minutes, until the beef is cooked through and the sauce has reduced to a glossy glaze that clings to the meat.
    1 Tbsp sesame oil
  • Meanwhile, microwave the edamame according to the package, then toss it in a small bowl with the cucumber, soy sauce, sesame oil, and rice vinegar. Heat the rice.
    1 cucumber, 1 cup frozen shelled edamame, 1 Tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 4 cups cooked white rice
  • Divide the rice between four bowls. Top with the beef and cucumber edamame salad, sprinkle with sesame seeds, and serve.
    Sesame seeds

Nutrition

Calories: 444kcal | Carbohydrates: 54g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1094mg | Potassium: 530mg | Fiber: 1g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg
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