Korean Beef Bowl with Gochujang Mayo, Radish and Cucumber

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Cut and discard the root end of the pak choy and thinly slice. Halve the radish, then thinly slice. Thinly slice the spring onion. Peel and mince garlic and ginger. Using a peeler, peel Lebanese cucumber into long ribbons. Pat steak dry with paper towel and cut into ¹⁄₂ cm wide strips.

In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and season with salt and pepper. Toss to combine, then set aside.

In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add steak, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes until beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the gochujang mayonnaise with 1 Tsp water. Taste, then season with salt and pepper as desired.

Divide rice between bowls. Top with stir-fry, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise (to taste). Enjoy!