Easy Korean Beef Bowl (Printable)

Savory ground beef in spicy gochujang sauce served over rice with fresh vegetables

# Components:

→ Beef & Sauce

01 - 1 lb lean ground beef
02 - 2 tablespoons gochujang
03 - 3 tablespoons low-sodium soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon black pepper

→ Rice Base

10 - 4 cups cooked white rice or cauliflower rice

→ Fresh Toppings

11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned or shredded
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 fresh red chili, sliced thin (optional)
16 - Kimchi for serving (optional)

# Method:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 4-5 minutes, breaking up the meat as it cooks, until browned and cooked through.
02 - Add minced garlic and grated ginger to the beef and sauté for 1 minute until fragrant.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens and coats the beef evenly.
04 - Taste the beef mixture and adjust seasoning as desired. Remove from heat.
05 - Divide cooked rice or cauliflower rice equally among serving bowls. Top each portion with the Korean beef mixture.
06 - Top each bowl with sliced cucumber, shredded carrot, green onions, and toasted sesame seeds. Add sliced chili or kimchi if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes more vibrant than anything you'd get in a container.
  • The balance of sweet, spicy, and savory hits every craving at once without feeling heavy.
  • You can make it as mild or fiery as your mood demands just by adjusting the gochujang.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't drain the beef fat if you're using lean meat, the sauce needs a little richness to come together properly.
  • Grate the ginger on a microplane instead of chopping it so you get all the juice and flavor without fibrous chunks.
  • If your gochujang is really thick, loosen it with a teaspoon of water before adding it to the pan so it mixes smoothly.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, it makes them nutty and fragrant.
  • Add a fried egg on top for extra richness and a runny yolk that mixes into the sauce like liquid gold.
  • Keep a jar of gochujang in your fridge at all times, it transforms everything from scrambled eggs to roasted vegetables.
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