Korean cucumber salad uses 2% salt by weight to draw out water—any more ruins the crunch completely.
Hot Korean Beef, Rice & Cucumber Salad Bowl
Experience a burst of flavor with this sizzling Hot Korean Beef Bowl, where tender marinated beef meets fluffy rice for a satisfying meal. Paired with a crisp cucumber salad that adds a refreshing crunch, this dish is not just delicious but also packed with protein. Get ready to indulge in a delightful fusion of textures and tastes that will have your taste buds dancing!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 English cucumbers thinly sliced
- 6 cloves garlic minced
- 1½ tablespoons grated ginger (22.5 ml)
- 3 green onions chopped (reserve some for garnish)
- pepper to taste
🥩Meat & Seafood(2)
- 1¾ lb (800 g) top sirloin cut against grain into thin slices (794 g)
- ¼ cup beef broth (60 ml)
🫙Pantry Staples(7)
- 3 tbsp brown sugar replacement (45 ml)
- 2 tbsp cornstarch (30 ml)
- 1 tbsp cornstarch mixed in equal parts cold water for a slurry (15 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp sesame oil (5 ml)
- ½ tsp sugar (2.5 ml)
- 3 cups cooked white rice start with 1 cup uncooked (720 ml)
🧂Spices & Seasonings(3)
- 1 tsp red pepper flakes optional (5 ml)optional
- ½ tsp salt (2.5 ml)
- pinch of salt
🍯Sauces & Condiments(2)
- 3 tbsp gochujang Korean red pepper paste, 1 = mild, 2= med, 3 = hot (45 ml)
- ⅓ cup soy sauce (79.9 ml)
📦Other(1)
- 1 tsp toasted sesame seeds (5 ml)
👨🍳 Instructions
- 1
Cucumber Salad: Slice thin, toss with seasonings, set aside.
- 2
Beef: Coat sliced beef with cornstarch, salt & pepper. Sear in hot wok: 45 seconds first side, 30 seconds second side (work in batches).
- 3
Sauce: Bring all ingredients to a gentle simmer. Add cornstarch slurry and stir until thick.
- 4
Finish: Toss beef with sauce for 30-45 seconds. Serve over rice with cucumbers. Garnish with green onions and sesame seeds.
💡 Pro Tips
- ✓Velvet your beef by coating with cornstarch and letting it sit for 15 minutes before searing - this creates a protective barrier that keeps proteins tender and prevents overcooking during the high-heat wok cooking.technique15 minutes
- ✓Heat your wok to 450-500°F before adding oil so the beef sears instantly on contact, creating the Maillard reaction while preventing moisture loss that leads to tough, chewy texture.equipment450-500°F
- ✓Salt your cucumber slices with 1 teaspoon salt per cucumber and let drain for 20 minutes to draw out excess water through osmosis, preventing a watery salad that dilutes flavors.technique1 tsp salt per cucumber, 20 minutes
- ✓Make your cornstarch slurry with a 1:2 ratio (cornstarch to cold water) and add it to simmering sauce while stirring constantly to prevent lumps and achieve glossy, restaurant-style coating thickness.ingredient1:2 ratio
- ✓Toss the seared beef with hot sauce for exactly 30-45 seconds to coat evenly without overcooking - longer contact time will make the beef tough as proteins continue to denature from residual heat.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Korean cucumber salad uses 2% salt by weight to draw out water—any more ruins the crunch completely.
Hot Korean Beef, Rice & Cucumber Salad Bowl
Experience a burst of flavor with this sizzling Hot Korean Beef Bowl, where tender marinated beef meets fluffy rice for a satisfying meal. Paired with a crisp cucumber salad that adds a refreshing crunch, this dish is not just delicious but also packed with protein. Get ready to indulge in a delightful fusion of textures and tastes that will have your taste buds dancing!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 English cucumbers thinly sliced
- 6 cloves garlic minced
- 1½ tablespoons grated ginger (22.5 ml)
- 3 green onions chopped (reserve some for garnish)
- pepper to taste
🥩Meat & Seafood(2)
- 1¾ lb (800 g) top sirloin cut against grain into thin slices (794 g)
- ¼ cup beef broth (60 ml)
🫙Pantry Staples(7)
- 3 tbsp brown sugar replacement (45 ml)
- 2 tbsp cornstarch (30 ml)
- 1 tbsp cornstarch mixed in equal parts cold water for a slurry (15 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp sesame oil (5 ml)
- ½ tsp sugar (2.5 ml)
- 3 cups cooked white rice start with 1 cup uncooked (720 ml)
🧂Spices & Seasonings(3)
- 1 tsp red pepper flakes optional (5 ml)optional
- ½ tsp salt (2.5 ml)
- pinch of salt
🍯Sauces & Condiments(2)
- 3 tbsp gochujang Korean red pepper paste, 1 = mild, 2= med, 3 = hot (45 ml)
- ⅓ cup soy sauce (79.9 ml)
📦Other(1)
- 1 tsp toasted sesame seeds (5 ml)
👨🍳 Instructions
- 1
Cucumber Salad: Slice thin, toss with seasonings, set aside.
- 2
Beef: Coat sliced beef with cornstarch, salt & pepper. Sear in hot wok: 45 seconds first side, 30 seconds second side (work in batches).
- 3
Sauce: Bring all ingredients to a gentle simmer. Add cornstarch slurry and stir until thick.
- 4
Finish: Toss beef with sauce for 30-45 seconds. Serve over rice with cucumbers. Garnish with green onions and sesame seeds.
💡 Pro Tips
- ✓Velvet your beef by coating with cornstarch and letting it sit for 15 minutes before searing - this creates a protective barrier that keeps proteins tender and prevents overcooking during the high-heat wok cooking.technique15 minutes
- ✓Heat your wok to 450-500°F before adding oil so the beef sears instantly on contact, creating the Maillard reaction while preventing moisture loss that leads to tough, chewy texture.equipment450-500°F
- ✓Salt your cucumber slices with 1 teaspoon salt per cucumber and let drain for 20 minutes to draw out excess water through osmosis, preventing a watery salad that dilutes flavors.technique1 tsp salt per cucumber, 20 minutes
- ✓Make your cornstarch slurry with a 1:2 ratio (cornstarch to cold water) and add it to simmering sauce while stirring constantly to prevent lumps and achieve glossy, restaurant-style coating thickness.ingredient1:2 ratio
- ✓Toss the seared beef with hot sauce for exactly 30-45 seconds to coat evenly without overcooking - longer contact time will make the beef tough as proteins continue to denature from residual heat.timing30-45 seconds