Gochujang Steak & Sesame Spinach Bowls
with Pickled Cucumber Ribbons & Gochujang Aioli
- Sesame
- Soy
- Wheat
- Eggs
This Korean-inspired salmon bowl features gochujang-glazed fish, sesame spinach, and tangy pickled cucumber ribbons over fluffy rice. A drizzle of creamy gochujang aioli and a sprinkle of Korean chili flakes bring sweet heat and savory depth to every bite.
Ingredients
12 ounce
Sirloin Steak
10 teaspoon
Rice Wine Vinegar
5 ounce
Spinach
1 teaspoon
Korean Chili Flakes
2 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 teaspoon
Garlic Powder
¾ cup
White Rice
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim ends from cucumbers. Using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
In a small bowl, combine sweet soy glaze, gochujang and half the garlic powder. Set aside.
In a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Add cucumber ribbons and toss to combine.
Set aside to pickle, tossing occasionally, until ready to serve.
In a small bowl, combine sweet soy glaze, gochujang sauce, and half the garlic powder (you’ll use the rest in Step 5).
Pat salmon* dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
Turn off heat; transfer salmon to a plate, skin sides up. Brush with as much gochujang glaze as you like.
While salmon cooks, heat a drizzle of oil in a second large pan over medium heat. Add spinach and remaining garlic powder; cook, stirring, until spinach has wilted, 2-3 minutes. Season with salt and pepper.
Turn off heat and stir in sesame seeds.
Fluff rice with a fork.
Divide rice between bowls and top with salmon, spinach, and pickled cucumbers (draining first). Drizzle salmon with gochujang aioli and sprinkle with chili flakes to taste. Serve.
