Korean Beef Bowl with Gochujang (Printable Version)

Seasoned beef in spicy gochujang sauce served over rice with pickled vegetables and kimchi.

# What You Need:

→ Beef

01 - 1 lb lean ground beef
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 3 tbsp gochujang
06 - 2 tbsp soy sauce
07 - 1 tbsp brown sugar
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 2 green onions, thinly sliced

→ Pickled Vegetables

11 - 1/2 cup carrot, julienned
12 - 1/2 cup daikon radish, julienned
13 - 1/2 cup rice vinegar
14 - 1 tbsp sugar
15 - 1/2 tsp salt

→ Serving

16 - 4 cups cooked white rice or brown rice
17 - 1 cup cucumber, thinly sliced
18 - 1/2 cup radish, thinly sliced
19 - 1 cup kimchi, chopped
20 - 1 tbsp toasted sesame seeds

# Directions:

01 - Combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Add julienned carrot and daikon radish, mix well, and set aside to pickle while preparing remaining components.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked (about 5-6 minutes). Drain excess fat if necessary.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for 2-3 minutes, allowing the sauce to thicken and coat the beef. Remove from heat and incorporate half the sliced green onions.
04 - Divide cooked rice evenly among 4 bowls. Top each with generous portion of seasoned beef mixture. Arrange pickled vegetables, cucumber slices, radish, and kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while rice is hot and components are at optimal temperature.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, so you can have restaurant-quality Korean food without the delivery wait.
  • The beef is savory and slightly spicy without being aggressive, and the pickled vegetables cut through it with brightness that keeps you coming back for another bite.
  • One bowl feels complete and satisfying—rice, protein, vegetables, and tangy kimchi all doing their part in perfect balance.
02 -
  • Don't skip draining excess fat from the beef if there's a pool of it—the sauce won't coat properly otherwise, and you'll end up with greasy rather than glossy beef.
  • The pickled vegetables need at least 10 minutes to soften and take on flavor, so start them first and don't rush this step; they're what prevents the bowl from feeling heavy.
  • Gochujang quality varies by brand, so if yours tastes particularly salty or spicy, adjust the soy sauce or add a touch more sugar accordingly.
03 -
  • Brown your beef in batches if your skillet is crowded; overcrowding means steaming rather than browning, and browning is what creates flavor.
  • Taste the beef sauce before plating and adjust seasoning—a pinch more salt, a drizzle more vinegar, or an extra dollop of gochujang makes the difference between good and memorable.
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