Korean-Style Beef and Carrot Rice Bowl with Gochujang Glaze
Tender strips of marinated beef and vibrant glazed carrots are nestled atop a bed of fluffy rice in this deeply flavourful Korean-inspired bowl. A drizzle of spicy gochujang sauce and a sprinkle of sesame seeds complete this satisfying and elegant dish.
Ingredients
- For the Beef Marinade:
* 1 tablespoon soy sauce
* 1 teaspoon brown sugar
* 1 teaspoon sesame oil
* 1/2 teaspoon grated ginger
* 1 clove garlic, minced
- For the Glazed Carrots:
* 1 tablespoon butter
* 1 medium carrot, peeled and thinly sliced
* 1 tablespoon honey
* 1 tablespoon rice vinegar
* Pinch of red pepper flakes
- For the Beef:
* 8 ounces beef sirloin, thinly sliced against the grain
* 1 tablespoon vegetable oil
- For the Rice:
* 1 cup cooked white rice, preferably jasmine
- For the Gochujang Glaze:
* 1 tablespoon gochujang (Korean chili paste)
* 1 teaspoon soy sauce
* 1 teaspoon honey
* 1 teaspoon sesame oil
- To Garnish:
* 1 tablespoon sesame seeds
* 2 scallions, thinly sliced
* Salt and freshly ground black pepper to taste
Method
- Marinate the Beef: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, and garlic. Add the sliced beef and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Prepare the Glazed Carrots: In a medium skillet, melt the butter over medium heat. Add the sliced carrots and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the honey, rice vinegar, and red pepper flakes. Cook, stirring frequently, until the carrots are tender and glazed, about 3-5 minutes more. Season with salt and pepper to taste. Remove from skillet and set aside.
- Cook the Beef: Heat the vegetable oil in the same skillet over medium-high heat. Remove the beef from the marinade, letting any excess drip off (reserve the marinade). Add the beef to the skillet in a single layer (cook in batches if necessary to avoid overcrowding) and cook until browned and cooked through, about 2-3 minutes per side.
- Make the Gochujang Glaze: In a small bowl, whisk together the gochujang, soy sauce, honey, and sesame oil. Add the reserved marinade from the beef.
- Assemble the Bowls: Divide the cooked rice between two bowls. Top with the glazed carrots and cooked beef. Drizzle generously with the gochujang glaze.
- Garnish and Serve: Sprinkle with sesame seeds and sliced scallions. Serve immediately.
Chef's Note
For an extra layer of flavour, try adding a fried egg on top of each bowl. The runny yolk adds richness and enhances the overall experience. You can also adjust the amount of gochujang to control the spice level to your preference.
Loading…