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Gochujang Beef

Gochujang Beef with Pickled Vegetables and Crispy Rice

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Chef Liz streamlines one of her favorite Korean dishes, bibimbap, with this deconstructed version. Ground beef and zucchini are simmered with hoisin and gochujang for a sweet and spicy combo. It’s served over rice that’s bound with rice flour and seared for extra crispy cakes, then topped with a pickled radish and carrot salad.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 860
  • Protein 39g
  • Total Carb 69g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • carrots
    • 6 ounces
    • carrots
  • red radishes
    • 1 ounce
    • red radishes
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • scallion
    • 1
    • scallion
  • garlic
    • 1 clove
    • garlic
  • zucchini
    • 4 ounces
    • zucchini
  • ground beef
    • 12 ounces
    • ground beef
  • hoisin sauce
    • 1 tablespoon
    • hoisin sauce
  • gochujang
    • 1 tablespoon
    • gochujang
  • rice flour
    • 1 tablespoon
    • rice flour
  • toasted sesame seeds
    • 1 teaspoon
    • toasted sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • aluminum foil
  • 10" medium nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover and set aside until Step 5. Meanwhile, rinse all produce. Halve carrots lengthwise and arrange cut-side down on a cutting board.


  2. Prepare ingredients

    Prepare ingredients

    Using a vegetable peeler, peel carrots lengthwise into wide ribbons. Thinly slice radishes into rounds, then stack and thinly slice into matchsticks. In a large bowl, toss together rice wine vinegar, carrots, radishes, and ¼ teaspoon salt. Set aside to pickle until Step 4. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic.


  3. Sauté zucchini

    Sauté zucchini

    Halve zucchini lengthwise, then thinly slice crosswise into half-moons, discarding ends. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add zucchini and sauté, stirring, until beginning to soften, 3-4 minutes. Add garlic and sauté until fragrant, 1 minute more. Transfer to a plate and cover with foil to keep warm. Wipe pan clean for the next step.

  4. Cook beef

    Cook beef

    Pat beef dry with paper towel. Heat ½ tablespoon canola oil in pan from zucchini over medium-high heat. When oil is shimmering, add beef, scallion whites and light greens, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Stir in hoisin and gochujang (it's spicy, so feel free to use less, but it's what really flavors the beef). Keeping pickled vegetables in bowl, add pickling liquid to pan, along with ¼ cup water.

  5. Crisp rice cakes

    Crisp rice cakes

    Bring gochujang beef to a boil over high heat, then reduce heat to medium high and cook until liquid is reduced by half, 3-4 minutes. Meanwhile, stir rice flour into pot with cooked rice until rice sticks together. Divide and shape into 2 equal patties. Heat 2 tablespoons canola oil in a medium nonstick pan over medium heat. When oil is shimmering, add rice cakes to pan and lightly press to flatten. Cook, without moving, until golden, 3-4 minutes per side.


  6. Plate gochujang beef

    Plate gochujang beef

    Halve crispy rice cakes and divide between serving plates. Top with sautéed zucchini, gochujang beef, and pickled vegetables. Garnish with sesame seeds and scallion dark greens and dig in!


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