Description
A One-Pot Korean Beef Bowl combines tender beef, crisp vegetables, and a spicy 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 vegetable oil
Sauce Ingredients:
- 1/4 cup soy sauce
- 1 tablespoon hondashi
- 3 tablespoons gochugaru (Korean chili flakes; adjust according to spice preference)
- 1/4 cup gochujang (adjust according to spice preference)
- 3/4 cup water
- 2 tbsp sugar
- 2 tbsp roasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp mirin
- 2 tablespoons oyster sauce
- 1 cup water
- 1 tbsp roasted sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- In a large pot or skillet, add your vegetable oil. Spread the thinly sliced onions evenly at the bottom.
- Pile the bean sprouts in the center of the pot, forming a mound.
- 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.
- In a medium bowl, whisk together 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. Stir occasionally to make sure everything cooks evenly and absorbs the sauce.
- Garnish with roasted sesame seeds and green onions, if using. Serve straight from the pot, with bowls of rice on the side. Everyone can scoop out portions of beef, vegetables, and sauce into their bowls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4