Korean beef bowl with gochujang drizzle

5 from 8 votes

The gochujang drizzle gives this Korean beef bowl a little extra kick.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Korean

Keyword: bulgogi sauce, korean beef bowl

Servings:

Calories: 979kcal

Author: romain | glebekitchen

3 tbsp glutinous rice also called sweet rice.
13 tbsp jasmine rice 1 cup less three tablespoons. Put the three tablespoons of glutinous rice in your measuring cup and top it up with jasmine rice. Easy.
1 tsp kosher salt - a little less if you are using regular table salt
1 1/2 cups water

2 tbsp gochujang
1 tbsp sesame oil
1 tbsp water
2 tsp rice wine vinegar
2 tsp brown sugar
2 tsp soy sauce I like Thai thin soy for this recipe but a good Japanese soy works well too.

Mix the soy and brown sugar in a small saucepan. Warm until the sugar fully dissolves.
Let cool and add garlic, ginger, sesame oil and black pepper.

Combine the mayonnaise and sour cream.
Add a bit of the red gochujang drizzle. Taste. Decide if you want more. A teaspoon or so should get you to where you need to be. You want a lighter counterpoint to the beef and red drizzle so don't go crazy here.

Combine the glutinous rice with the jasmine rice. The easiest way to do this is to put 3 Tbsp glutinous rice in the measuring cup and add enough jasmine to make up one cup total rice.
I use a rice cooker for this. Shame on me. Toss everything in a rice cooker. Hit a button. Wait. Perfect rice every time.
If you don't have a rice cooker it's a little trickier because jasmine cooks faster than glutinous rice. Combine the rice, salt and water in a saucepan that has a lid. Bring to a lively simmer. Reduce the heat to low, cover and cook for the time specified for the jasmine rice (around 12 minutes). Let stand 5 minutes. Try this once with whatever rice you get to make sure everything works for you before going for it at dinner.

Add the oil to a frying pan that is large enough to hold the beef and sauce.
Add the beef, breaking it up into small pieces, and brown. You need to make sure you cook the beef through. Underdone ground beef is not to be trifled with.
When the beef is done add the simple bulgogi sauce and stir. Simmer for a couple minutes.
To assemble your Korean beef bowls put a layer of rice in each bowl. You might not need all the rice - unless you are really hungry. Beef goes on the rice, then the drizzles. Spinkle the beef with sesame seeds and garnish with the banchan of your choice.

You probably won't need all the rice. 1 cup cooked for two people is a lot of rice. For really big appetites.