Korean Beef Bowl with Gochujang Mayo, Radish & Cucumber
- Prep time: 25 minutes
- Calories: 700
- 1 Tbsp of Gochujang
- 3⁄4 Cup of Jasmine Rice
- 300 g of Porterhouse Steak (Thick-Cut)
- 40 g of Mayonnaise
- 1 of Spring Onion
- 2 of Garlic Clove
- 1⁄2 Tbsp of Crushed Ginger
- 1 of Pak Choy
- 1 Tbsp of Soy Sauce (GF)
- 3 of Radish
- 1 of Lebanese Cucumber
- 1 Tsp of Sesame Oil
- 2 Tsp of Rice Vinegar
Cook Rice:In a medium pot, bring 11⁄2 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.
Prepare Ingredients:Cut and discard the root end of the pak choy and thinly slice. Halve the radishes, then thinly slice. Thinly slice the spring onion. Peel and mince garlic. Using a peeler, peel cucumber into long ribbons. Pat steak dry with paper towel and cut into 1⁄2 cm wide stir fry strips.
Dress Radishes:In a bowl, combine radishes, spring onion (to taste, save some for garnish), rice vinegar and sesame oil. Season with salt and pepper. Toss to combine, then set aside.
Cook Beef & Pak Choy:In a frypan, heat oil over medium-high until hot. Add ginger and garlic, cook for 30 seconds to 1 minute until fragrant. Add beef, stirring frequently for 4-5 minutes or until lightly browned. Add soy sauce and pak choy. Cook 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Prepare Gochujang Mayonnaise:In a bowl, combine the mayonnaise, 1 Tsp water and gochujang. Taste, then season with salt and pepper as desired.
You Plate It:Divide rice between bowls. Top with beef, pak choy, dressed radishes and cucumber ribbons. Garnish with remaining spring onion and drizzle with gochujang mayonnaise. Enjoy!