Name: One-Pot Korean Beef Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 medium onion, thinly sliced; 5 cups bean sprouts; 1 1/2 medium carrots, julienned; 1 lb thinly sliced beef (ribeye or sirloin works well; I usually am able to buy a box of it at the Asian Market, although if you ask at the butcher counter in a grocery store, they can also thinly slice it for you if it’s not readily available to purchase); 2 tbsp cooking oil; 1/4 cup soy sauce; 3/4 cup water; 1 tablespoon hondashi (or omit the 3/4 cup water above and substitute hondashi for 3/4 cup dashi); 3 tablespoons gochugaru (Korean chili flakes; adjust according to spice preference); 1/4 cup gochujang (adjust according to spice preference); 1 1/2 tbsp sugar; 1 tbsp toasted sesame oil; 3 cloves garlic, minced; 1 tbsp mirin; 1 tbsp roasted sesame seeds (optional, for garnish); 2 green onions, sliced (optional, for garnish)

Description

This One-Pot Korean Beef Bowl combines tender beef, crisp vegetables, and a spicy gochujang-based sauce, cooked together and served communal-style for a flavorful, interactive dining experience.

Ingredients

Units Scale

Main Ingredients:

1 medium onion, thinly sliced
5 cups bean sprouts
1 1/2 medium carrots, julienned
1 lb thinly sliced beef (ribeye or sirloin works well; I usually am able to buy a box of it at the Asian Market, although if you ask at the butcher counter in a grocery store, they can also thinly slice it for you if it's not readily available to purchase)
2 tbsp cooking oil

Sauce Ingredients:

1/4 cup soy sauce
3/4 cup water
1 tablespoon hondashi (or omit the 3/4 cup water above and substitute hondashi for 3/4 cup dashi)
3 tablespoons gochugaru (Korean chili flakes; adjust according to spice preference)
1/4 cup gochujang (adjust according to spice preference)
1 1/2 tbsp sugar
1 tbsp toasted sesame oil
3 cloves garlic, minced
1 tbsp mirin
1 tbsp roasted sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)

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Instructions

In a large pot or skillet, over medium-high heat, add your cooking oil. Spread the thinly sliced onions evenly at the bottom, and cook for 3 minutes, stirring occasionally.
Turn off the heat. Pile the bean sprouts in the center of the pot, forming a mound directly on top of the onions.
Arrange the julienned carrots in a circle around the edge of the pot, surrounding the bean sprouts.
Place the thinly sliced beef on top of the bean sprouts. This is to ensure that all of the vegetables cook slightly longer than the beef, since the beef will cook quickly.
In a medium-sized bowl, whisk together all of the sauce ingredients until well combined. Pour the sauce evenly over the beef in the pot.
Cook on medium heat for 8-10 minutes, or until the beef is fully cooked and the vegetables are tender. Don’t touch anything; allow the ingredients to cook. After the first 5 minutes of cooking, begin to stir occasionally (I like to use a pair of tongs) to make sure everything cooks evenly and absorbs the sauce.
Garnish with roasted sesame seeds and green onions, if using. Serve with rice on the side.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 4