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Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl

Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl

Step up to your cutting board—aka your departure gate! Tonight, we are taking a speedy, chaotic, and utterly delicious trip to the neon-lit food stalls of Myeongdong. We're flash-glazing shaved beef and earthy shiitakes until deeply caramelized, then throwing them over a mountain of crunchy veg and massive handfuls of herbs, all tied together with a zesty gochujang-lime shake-up dressing.

Chef Mira Lin
Chef Mira Lin
Prep: 15 minutes
Cook: 5 minutes
4
easy
dinnersalad
weeknight-dinnerkorean-inspiredflash-glazedsalad-bowl+1

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Timeline

21 minutes
0m10m20m
Mix Glaze & Toss
5m
Prep Veggies & Herbs
10m
Shake Up Dressing
3m
Flash-Glaze Beef
5m
Assemble Crunch Bowls
3m

Ingredients

  • 1 lb shaved beef (bulgogi style, ribeye or sirloin)(Look for pre-shaved beef in the freezer or meat section for ultimate speed)
  • 8 oz fresh shiitake mushrooms(Stems removed, caps thickly sliced)
  • 1/4 cup soy sauce(Low-sodium preferred)
  • 2 tbsp brown sugar(Light or dark)
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic cloves(Minced)
  • 1 head Romaine lettuce(Chopped)
  • 1 cup carrots(Julienned or matchsticks)
  • 1 cup cucumbers(Thinly sliced half-moons)
  • 1 cup fresh cilantro(Roughly chopped, loosely packed)
  • 1/2 cup fresh mint(Roughly chopped, loosely packed)
  • 1 tbsp gochujang (Korean chili paste)
  • 2 whole limes(Juiced)
  • 2 tbsp rice vinegar(Unseasoned)
  • 2 tbsp avocado oil(Divided use)

Instructions

  1. 1

    In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp toasted sesame oil, and 3 cloves minced garlic cloves for our quick-glaze. Toss in the 1 lb shaved beef and 8 oz fresh shiitake mushrooms. Massage that savory, sweet goodness right into the meat and earthy mushrooms so they soak it up instantly. Let it hang out while you prep.

    5 min

    Tip: Using pre-shaved beef is my ultimate mom-hack for bypassing the marinating time; the thin slices absorb flavor on contact!

  2. 2

    Let's get our crunchy base ready! Chop 1 head Romaine lettuce, julienne 1 cup carrots, and slice 1 cup cucumbers. Grab a massive handful of 1 cup fresh cilantro and 1/2 cup fresh mint and roughly chop them. Set these vibrant veggies aside.

    10 min

    Tip: Don't hold back on the herbs! They act as salad greens here, not just a garnish, bringing that explosive fresh flavor.

  3. 3

    Grab your trusty mason jar! Add 1 tbsp gochujang, the juice from 2 whole limes, 2 tbsp rice vinegar, and 1 tbsp avocado oil. Screw the lid on tight and shake it like a chaotic mom trying to get out the door on a Monday morning! Set this zesty dressing aside.

    3 min

    Tip: If your gochujang is very thick, a tiny splash of warm water in the jar will help it emulsify perfectly.

  4. 4

    Heat a large skillet or wok over screaming high heat with the remaining 1 tbsp avocado oil. Once it's smoking hot, drop in the marinated beef and shiitake mixture. Do not touch it for 60 seconds! Let it get a beautiful, deep crust. Then, toss for another 3-4 minutes until the beef is fully cooked and the mushrooms have quick-caramelized and absorbed all that sticky glaze.

    5 min

    Tip: Leaving the meat alone for the first minute is the secret to street-food style caramelization. Don't touch it!

  5. 5

    While the beef is on its final minute in the pan, divide your crunchy greens, carrots, cucumbers, and vibrant herbs among four wide, shallow bowls. Top with a mountain of the steaming, flash-glazed beef and shiitakes. Drizzle generously with your shaken gochujang-lime dressing and serve immediately!

    3 min

    Tip: The contrast of the piping hot, sticky beef against the cold, crunchy, herbaceous salad is pure magic.

Chef's Notes

If you want an extra hit of crunch, top this bowl with toasted sesame seeds or crushed roasted peanuts just before eating. Leftover beef and mushrooms (if there are any!) taste incredible cold the next day wrapped up in a lettuce cup.

Frequently Asked Questions

How long does Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl take to make?

Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl takes about 20 minutes total. That includes 15 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl?

The main ingredients are: shaved beef (bulgogi style, ribeye or sirloin), fresh shiitake mushrooms, soy sauce, brown sugar, toasted sesame oil, garlic cloves, Romaine lettuce, carrots, cucumbers, fresh cilantro, fresh mint, gochujang (Korean chili paste), limes, rice vinegar, avocado oil.

What type of meal is Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl?

Seoul Night Market Flash-Glazed Beef & Shiitake Crunch Bowl is categorized as: dinner, salad.