Easy Korean Beef Bowl (Print)

Savory ground beef in spicy gochujang sauce served over rice with fresh vegetables and sesame toppings.

# Ingredients:

→ 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 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)

# Directions:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 4 to 5 minutes, breaking up the meat with a spoon, until browned and cooked through.
02 - Add minced garlic and grated ginger to the skillet 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 to 3 minutes until the sauce thickens slightly 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 evenly among four bowls. Top each portion with the Korean beef mixture.
06 - Garnish each bowl with sliced cucumber, shredded carrot, green onions, toasted sesame seeds, and optional fresh chili or kimchi. Serve immediately.

# Expert Tips:

01 -
  • Everything comes together in one skillet in under half an hour, perfect for those nights when takeout feels tempting but homemade sounds better.
  • The gochujang brings just enough warmth without overwhelming, and the fresh toppings add crunch that makes every bite interesting.
  • You can swap cauliflower rice for regular and suddenly it becomes low carb without losing any of the flavor.
02 -
  • Don't skip draining the beef if it's not lean enough, extra grease will make the sauce greasy instead of glossy.
  • Gochujang varies wildly by brand in heat level, so start with less if you're trying a new one and add more after tasting.
  • Fresh ginger makes a huge difference here, the powdered stuff just doesn't have the same bright, zingy punch.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their flavor and makes them taste almost buttery.
  • If your gochujang has been sitting in the fridge for months, give it a stir before measuring because the oil separates and you want an even scoop.
  • Use a box grater for the ginger instead of mincing it, you'll get more juice and less fibrous bits in your sauce.
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