I used to be intimidated by making meals with new ingredients but now I look forward to trying new flavors. Gochujang was a little intimidating the first time I tried it. I was not a fan of the brand I bought…it was so spicy that I couldn’t handle even the smallest amount. Then I found bibigo Go-chu-jang hot & sweet sauce and I feel in love with the flavor. As the label says, the perfect balance of hot & sweet!
To slice the cucumber, I used my mandoline for a quick and uniform slice in no time at all. I have the older model of this de Buyer mandoline which I love. The blades are SUPER sharp so beware. It comes with interchangeable blades to slice, crinkle, julienne 4mm and 10mm, and waffle cut. It also has an integrated cube system. One side of the blade is serrated for waffle cuts; the other side has a micro-serrated edge for cutting fruits and vegetables. The newer model pusher is a nice upgrade to protect your fingers.
Just be careful when washing it! I’ve had other mandolines in the past that I always had to replace because they didn’t work well. This mandoline does everything you need and more!
Substitutions/Additions made by Cooking After Class for Korean Beef Rice Bowl:
- substituted venison for ground beef
- used cauliflower rice
- used minced garlic
- didn’t have fresh ginger so used 1/2 tsp ground ginger instead
Tips from Cooking After Class for making Korean Beef Rice Bowl:
- A little Gochujang can go a long way. Start with a small amount, you can always add more.
- Be sure to include the cucumbers…I love how they compliment this dish. If there is leftover meat, I use the cucumbers to scoop up the meat and eat it like chips and dip 🙂
RECIPE: Korean Beef Rice Bowls
Effort: Quick & Easy
Time: 30 minutes
Kids Comments: Good…like it in a lettuce wrap too.
Make it Again: Yes…love gochujang sauce!
