Bites of tender beef get dynamic flavor when cooked with a touch of gochujang—a favorite Korean condiment made from dried, ground red chiles, fermented soybeans, and more, which is aged to develop its characteristically umami (or savory) depth of flavor. Its heat is perfectly tempered by a duo of crisp cucumbers and sweet carrots marinated with a bit of vinegar, sesame oil, and kombu. This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com