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Cubes of sticky gochujang beef, slices of cucumber, carrot ribbon salad, and cilantro on a bed of rice with a bowl of carrot ribbon salad in the background.
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Sticky Gochujang Beef Bowls

Cubes of sweet and spicy flank steak are the base of these sticky gochujang beef bowls. Served over rice with a crisp carrot ribbon salad and fresh herbs, these bowls are the perfect quick and easy DIY takeout dish to make any night of the week.
Course Main Course
Cuisine korean
Diet Gluten Free, Low Lactose
Keyword easy meal, Easy Recipe, Healthy, Quick Recipe, Spicy
Prep Time 20 minutes
Cook Time 12 minutes
Servings 4 people
Author Ashley

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.