Spicy Korean Beef with Bok Choy and Rice 🇰🇷🥩🌿🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Spicy Korean Beef
1 lb (450g) beef (such as flank steak or sirloin), thinly sliced against the grain
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
For the Bok Choy
2 cups bok choy, chopped
1 tablespoon vegetable oil
Salt and pepper to taste
For the Rice
1 cup jasmine rice
2 cups water
Salt to taste
Instructions
Cook the Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
Prepare the Spicy Korean Beef
Heat Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
Sauté Aromatics: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Cook Beef: Add the sliced beef to the skillet, cooking until browned and cooked through, about 3-5 minutes.
Add Sauces: Stir in soy sauce, gochujang, brown sugar, sesame oil, and rice vinegar. Mix well and cook for another 2-3 minutes until heated through.
Cook the Bok Choy
Sauté Bok Choy: In a separate skillet, heat vegetable oil over medium heat. Add chopped bok choy, seasoning with salt and pepper. Sauté for about 3-5 minutes until tender.
Serve
Plate: Serve the spicy Korean beef over jasmine rice, alongside the sautéed bok choy. Garnish with sesame seeds and sliced green onions.
Tips and Variations
Add Heat: For extra spice, add more gochujang or red pepper flakes.
Vegetarian Option: Substitute beef with tofu or tempeh for a plant-based version.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Spicy Korean Beef with Bok Choy and Rice!