Korean-Spiced Shredded Beef & Rice Bowl
Korean Recipes

Korean-Spiced Shredded Beef & Rice Bowl

Classic
serves 4

This Korean-inspired beef rice bowl is all about contrast: rich, shreddy beef in a sticky gochujang glaze, fluffy rice, and something sharp and crunchy on the side.

You can cook the beef low-and-slow in the oven or on the hob, then finish it in the sauce so it clings to every strand.

20 mins prep3 hrs 30 mins cook4 hrs total

  1. Heat the oven to 160°C (140°C fan). Season the beef lightly.

  2. In a casserole, soften the onion for 5 minutes, then add the garlic and ginger for 1 minute.

  3. Add the beef and stock. Cover and cook for 3–3½ hours until very tender.

  4. Meanwhile, quick-pickle the cucumber and carrot: mix vinegar, sugar and salt, then toss with the veg and set aside.

  5. Lift the beef out and shred with two forks. Strain the cooking liquor if needed.

  6. In a pan, whisk together gochujang, soy sauce, honey, vinegar and sesame oil. Simmer for 2 minutes.

  7. Toss the shredded beef through the glaze, adding a splash of cooking liquor (or water) to loosen if needed.

  8. Cook the rice. Serve bowls of rice topped with beef, pickled veg, spring onions and sesame seeds (plus kimchi if using).

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