Gochujang Steak Bowl

Gochujang Steak Bowl

Tender, spicy & tangy weeknight dinner.

2-3 servings

Time: 1 hr 30 mins

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

This bulgogi-inspired beef marinade is perfect for weeknight meals. I use steak, but you could try this with any thinly sliced protein.

Serve over rice with any leftover vegetables you might have around.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Marinated beef & onions

    • steak of choice
      , thinly sliced
      454 g
    • onions
      , sliced
      1
    • fresh ginger
      , diced
      1 inch piece
    • garlic
      , chopped
      6-7 cloves
    • salt
      a sprinkle
    • ponzu
      a drizzle
    • soy sauce
      a spoonful
    • gochujang
      a spoonful
  • Remaining Bowl Components

    • cooked rice
      2-3 portions
    • scallions
      , sliced
      a handful
    • sesame oil
      a drizzle
    • sesame seeds
      a sprinkle

Method

Step 1: Make the marinade & cook rice

Grind the garlic, ginger, and salt together in a mortar & pestle.

  • Pro tip: You could mince, blend, or grate the aromatics for a similar result.

Combine the ponzu, soy sauce, gochujang, and salt into the ginger & garlic.

Add the sliced steak and onions to the marinade and mix it all up. Let this for an hour or up to 24 hours.

While the steak is marinating, some rice to have for serving.

Step 2: Stir fry the marinated steak

Set a wok or large skillet over medium-high heat.

Add a drizzle of oil and add a small batch of the steak to the wok. Let the pieces and develop a nice crust before flipping it over and until cooked through.

  • Cook in batches until all of the remaining steak is cooked.

Once all of the steak is cooked, set aside and add the sesame oil & seeds for a boost of aroma.

Step 3: Assemble & serve

To assemble, add a serving of cooked rice and steak to a bowl. Add in some leftover vegetables if you wish.

  • I had leftover asparagus, but any cooked vegetable would work great here.

Garnish with the sliced green onion and enjoy.

LET'S COOK!

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