Korean Gochujang Beef and Rice Skillet

• 1 ½ cups jasmine rice
• 2 cups water
• 12 oz beef sirloin, thinly sliced
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil
• Salt to taste
• Black pepper to taste

Steps

1. 1 Rinse the rice until water runs clear, then cook in a rice cooker with water according to manufacturer’s instructions, or on the stovetop.

Equipment

• Large skillet
• Rice cooker or saucepan

Variations

• Add tofu for a vegetarian version.
• Swap beef for chicken for a lighter option.

Substitutions

• If you can't find gochujang, use a mix of sriracha and miso for a similar flavor profile.

Pairings

• Pairs well with a crisp lager or a glass of sparkling water with lime.

Nutrition

Tips

• For a richer flavor, toast sesame seeds in a dry pan before sprinkling over the dish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a bit of moisture to restore texture.

Serving Suggestions

• Serve with kimchi on the side for a tangy contrast.
• A simple cucumber salad complements the spiciness well.

FAQ