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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.
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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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner
Cuisine: Korean
Keyword: korean beef bowls
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
US Customary - Metric

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