20 Minute Korean Gochujang Beef Bowls

I did this recipe ISH. Used Chinese broccoli, fresh ginger instead of ginger juice with a splash of rice vinegar

This was way too salty! And I love salt. I should have used low sodium soy. I did a combo of soy and tamari. I also didn't add the water, so it's possible that step was necessary to dilute it. However, it already had too much liquid at that step (and I drained my beef).

Pretty good and very easy! A bit salty so I’d do less soy sauce (I always use low sodium) and maybe a tad bit more honey. Used 2.5tbsp gochujang for a half recipe because we like spice.

Overall pretty good but the beef didn’t have as much flavor and turned out a bit soupier than we were expecting. It also wasn’t clear whether we were supposed to add chili flakes or gochujang to the cucumber salad, but we went with chili flakes and it was quite tasty.