Sticky Gochujang Beef Bowls
This Sticky Gochujang Beef Bowls recipe is the latest installment of my “Meals in Minutes” series, where I share dinner recipes you can make in under an hour. This particular recipe only takes 32 minutes to make, and it is so delicious and nourishing. I offset the spiciness of the sticky gochujang beef with a crisp and fresh carrot ribbon salad, slices of Persian cucumber, and the brightness of fresh herbs like cilantro, basil, and mint. Bring all these components together, and you have a fabulous meal.
Table of Contents
- Ingredients to Make Sticky Gochujang Beef Bowls
- Equipment
- What is Gochujang?
- Step One—Marinate the Flank Steak
- Step Two—Cook the Sticky Gochujang Beef
- Step Three—Prepare the Carrot Ribbon Salad
- Step Four—Assemble the Sticky Gochujang Beef Bowls
- More Healthy Dinner Recipes
- Sticky Gochujang Beef Bowls Recipe
Ingredients to Make Sticky Gochujang Beef Bowls
To make this recipe, you will need the following ingredients:
Sticky Gochujang Beef:
- 1½ lbs flank steak
- Fresh black pepper
- Sea salt
- 2 tablespoons honey
- 2 tablespoon tamari or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon gochujang
- 4 large garlic cloves
- 1 tablespoon minced fresh ginger
- 3 tablespoons water
- 3 green onions, thinly sliced
Carrot Ribbon Salad
- 4 large carrots, peeled
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoon sesame seeds (black or white)
- Sea salt
To Serve:
- Rice
- Fresh herbs such as cilantro, basil, and mint
- Persian cucumber
Equipment
- Large stainless steel frying pan
- Mixing bowls
- Microplane grater
- Slotted spoon
- Vegetable peeler
What is Gochujang?
Gochujang paste is a staple in Korean cooking. It is a sweet, salty, and spicy fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. Gochujang adds a beautiful depth of flavour to cooking and is most commonly used in marinades, sauces, and stews.
Looking for more recipes with gochujang?
Step One—Marinate the Flank Steak
Heat a large stainless steel frying pan over medium-low heat. While the pan is heating, cut the flank steak into bite-sized cubes. Season the steak cubes generously with fresh black pepper and a bit of sea salt.
Add the honey, tamari, fish sauce, and gochujang to a large mixing bowl. Using a microplane grater, finely grate the garlic into the bowl. Add the ginger, then whisk everything together until combined. Toss the cubes of steak in the gochujang sauce until coated.
Step Two—Cook the Sticky Gochujang Beef
Add 1 tablespoon of neutral oil to the heated pan, swirling to coat the pan. Using a slotted spoon, scoop the cubes of steak out of the marinade and into the frying pan, spreading the steak cubes into an even layer. Set aside whatever marinade is leftover in the mixing bowl for later. Increase the heat to medium.
Cook the steak undisturbed for 5 minutes. Stir the steak cubes, then cook undisturbed for a further 5 minutes. At this point, most of the moisture should have evaporated.
Add 3 tablespoons of water to the reserved marinade, whisking well. Pour the remaining marinade over the beef. Cook the beef for a further one to two minutes, stirring constantly, until the sauce coats the beef. Remove the beef from the heat and mix in the sliced green onions.
Step Three—Prepare the Carrot Ribbon Salad
My boyfriend, who is a raw carrot hater, LOVES this salad. It is so simple, but so tasty!
Using a vegetable peeler, shave the carrots into thin ribbons. In a large mixing bowl, toss the carrot ribbons with the sesame oil, rice wine vinegar, sesame seeds, and a generous pinch of salt. Use your hands to really get in there and massage the dressing into the carrots.
Step Four—Assemble the Sticky Gochujang Beef Bowls
Assemble the sticky gochujang beef bowls with rice, carrot ribbon salad, sliced cucumber, and fresh herbs. Leftover sticky gochujang beef and carrot salad will keep in the fridge for up to three days.
More Healthy Dinner Recipes
If you loved this recipe for Sticky Gochujang Beef Bowls, be sure to check out these other healthy dinner recipes:
Chickpea & Halloumi Sheet Pan Pitas
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sticky Gochujang Beef Bowls
Equipment
- Large stainless steel frying pan
- Mixing bowls
- microplane grater
- Slotted spoon
- Vegetable peeler
Ingredients
Sticky Gochujang Beef
- 1½ lbs flank steak
- Fresh black pepper
- Sea salt
- 2 tablespoons honey
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon gochujang
- 4 large garlic cloves
- 1 tablespoon minced fresh ginger
- 1 tablespoon neutral oil
- 3 tablespoons water
- 3 green onions, thinly sliced
Carrot Ribbon Salad
- 4 large carrots, peeled
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame seeds (black or white)
- Sea salt
To Serve
- Rice
- Fresh herbs such as cilantro, basil, and mint
- Sliced Persian cucumber
Instructions
- Heat a large stainless steel frying pan over medium-low heat. While the pan is heating, cut the flank steak into bite-sized cubes. Season the steak cubes generously with fresh black pepper and a bit of sea salt.
- Add the honey, tamari, fish sauce, and gochujang to a large mixing bowl. Using a microplane grater, finely grate the garlic into the bowl. Add the ginger, then whisk everything together until combined. Toss the cubes of steak in the gochujang sauce until coated.
- Add 1 tablespoon of neutral oil to the heated pan, swirling to coat the pan. Using a slotted spoon, scoop the cubes of steak out of the marinade and into the frying pan, spreading the steak cubes into an even layer. Set aside any marinade leftover in the mixing bowl for later. Increase the heat to medium.
- Cook the steak undisturbed for 5 minutes. Stir the steak cubes, then cook undisturbed for a further 5 minutes. At this point, most of the moisture should have evaporated.
- Add 3 tablespoons of water to the reserved marinade, whisking well. Pour the remaining marinade over the beef. Cook the beef for a further one to two minutes, stirring constantly, until the sauce coats the beef. Remove the beef from the heat and mix in the sliced green onions.
- Using a vegetable peeler, shave the carrots into thin ribbons. In a large mixing bowl, toss the carrot ribbons with the sesame oil, rice wine vinegar, sesame seeds, and a generous pinch of salt. Use your hands to really get in there and massage the dressing into the carrots.
- Assemble the sticky gochujang beef bowls with rice, carrot ribbon salad, sliced cucumber, and fresh herbs. Leftover sticky gochujang beef and carrot salad will keep in the fridge for up to three days.
