Instructions
1. Marinate the Beef:
In a medium mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, gochujang (or sriracha), and black pepper. Add the thinly sliced beef and toss until all pieces are evenly coated. Cover the bowl and let the beef marinate for about 20 minutes at room temperature, or up to an hour in the refrigerator. This allows the flavors to deeply penetrate the meat for tender, caramelized results once cooked.
2. Cook the Beef:
Heat a large skillet or wok over medium-high heat. When hot, add a light drizzle of oil if needed. Cook the marinated beef in batches for 4–6 minutes, stirring occasionally, until the edges are browned and slightly crispy while the inside remains juicy. The sugars in the marinade will help the beef caramelize beautifully. Transfer the cooked beef to a plate and set aside.
3. Assemble the Bowls:
Divide the warm cooked rice evenly among four serving bowls. Arrange the toppings neatly over the rice: place the cooked beef in the center, then surround it with shredded carrots, sliced cucumbers, and kimchi (if using). The mix of warm and cool elements gives each bowl a refreshing balance of texture and flavor.
