Easy Korean Beef Bowl (Printable Version)

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

# What You Need:

→ Beef & Sauce

01 - 1 pound 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
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)

# Directions:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 4-5 minutes, breaking apart the meat continuously, until fully browned and cooked through.
02 - Add minced garlic and grated ginger to the beef. 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 slightly and coats the beef evenly.
04 - Taste the mixture and adjust seasoning as desired. Remove from heat.
05 - Divide cooked rice or cauliflower rice evenly among serving bowls. Top each bowl with the Korean beef mixture.
06 - Add cucumber slices, carrot, green onions, and sesame seeds to each bowl. Top with fresh red chili and kimchi if desired. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and your kitchen will smell incredible the whole time.
  • The sauce clings to every bit of beef in this addictive way that makes you want to scrape the pan.
  • You can dress it up with vegetables or keep it simple depending on what's in your fridge and your mood.
02 -
  • Don't skip browning the beef properly—that caramelization on the edges is where the beef flavor actually lives, not in the sauce.
  • Taste before serving because soy sauce varies wildly by brand, and you might need to adjust the seasoning slightly to match what you have.
03 -
  • If the sauce feels too thick, add a splash of water or more vinegar to loosen it up, but add in tiny amounts so you don't oversaturate.
  • Gochujang paste keeps forever in the fridge once opened, so having it on hand means you can make this whenever the craving hits without any prep work.
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