Gochujang Beef Rice Bowls with Quick Cucumber Pickle

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/2 cups dry jasmine or short-grain rice
• 1 lb flank steak or sirloin, thinly sliced against grain
• 3 Tbsp gochujang paste
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar or honey
• 2 tsp toasted sesame oil
• 3 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 1 Tbsp neutral oil
• 1 large English cucumber
• 3 Tbsp rice vinegar
• 1 tsp sugar
• 3/4 tsp total, divided kosher salt
• 4 scallions, sliced
• 1 Tbsp toasted sesame seeds
• 4 soft-boiled eggs (optional)
• 1/2 cup kimchi (optional)

Instructions

1. 1Rinse rice until water runs clearer, then cook according to package directions (typically 1:rice-to-water ratio, simmer covered 15 minutes, rest 10 minutes). Fluff and keep warm.
2. 2In a bowl, whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, and salt. Add sliced beef and toss to coat; marinate 15–20 minutes at room temperature.
3. 3While beef marinates, thinly slice cucumber into half-moons. Toss with rice vinegar, sugar, and salt; set aside to quick-pickle, stirring once.
4. 4Heat a large cast-iron or stainless skillet over high heat until very hot. Add neutral oil and swirl.
5. 5Add beef in a single layer (work in two batches if needed) and sear without moving 1–2 minutes until caramelized edges form, then stir-fry another 1–2 minutes until just cooked through and glossy. Do not overcook.
6. 6If making soft-boiled eggs, lower eggs into boiling water for 7 minutes, then transfer to ice water 2 minutes; peel and halve.
7. 7Divide hot rice among 4 bowls. Top each with a portion of gochujang beef and a spoonful of the pan juices.
8. 8Drain excess liquid from the cucumber pickle and pile it beside the beef. Add kimchi if using.
9. 9Nestle a soft-boiled egg half on each bowl if desired, then shower with sliced scallions and sesame seeds.
10. 10Serve immediately while the rice is hot and the cucumber is cool and crunchy. Leftover components reheat well for next-day lunches.