Recipe

One Pot Gochujang Beef Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes

Ingredients:

For the Beef & Rice:
● 1 tablespoon neutral oil
● 8 ounces ground beef
● 2 garlic cloves, finely chopped
● 2 scallions, white and green parts separated (whites finely chopped,
greens thinly sliced)
● 1 tablespoon gochujang
● 2 teaspoons soy sauce
● 2 teaspoons honey or brown sugar
● 1 teaspoon toasted sesame oil
● 1 cup short-grain or jasmine rice, rinsed
● 1 1/4 cups water

For the Bok Choy:
● 4 baby bok choy, halved lengthwise (or 2 large heads, quartered)
● 1 teaspoon sesame oil

Quick Cucumber Pickle:
● 1/2 English cucumber, thinly sliced
● 2 tablespoons rice vinegar
● 1/2 teaspoon sugar
● Pinch of salt

For Serving:
● Fried or jammy eggs
● Scallion greens
● Toasted sesame seeds
● Kimchi
● Extra gochujang or chili crisp

Instructions:

1. Make the Pickle:
In a small bowl, combine cucumber slices with rice vinegar, sugar, salt, and
chili flakes or onion if using. Toss and let sit at room temperature while you
make the rice. Stir occasionally.

2. Sauté the Beef:
Set the rice cooker to “Sauté” or “Steam” mode. Add oil and ground beef. Cook
4–5 minutes, breaking it up as it browns. Stir in garlic and scallion whites; cook
1 more minute.

3. Add Seasonings:
Stir in gochujang, soy sauce, honey, and sesame oil. Let it cook briefly to coat
the beef. Turn off the heat.

4. Add Rice and Water:

Stir in the rinsed rice and water, scraping up any browned bits from the
bottom.

5. Start Cooking:
Close the lid and set the cooker to “White Rice” or standard cook mode. Cook
for 20 minutes.

6. Add Bok Choy to Steam Tray:
Open the lid carefully. Place bok choy in the steam tray, cut-side up. Close the
lid and cook 10–15 more minutes, until rice is tender and bok choy is just
steamed.

7. Serve:
Drizzle bok choy with sesame oil. Fluff the rice and beef together. Scoop into
bowls and top with bok choy, cucumber pickle, scallion greens, sesame seeds,
and any other toppings you like.