Korean Beef Bowl Gochujang (Print)

Savory beef in spicy chili sauce over rice with crisp vegetables and fermented toppings

# Ingredients:

→ Beef Mixture

01 - 1 pound lean ground beef
02 - 2 tablespoons vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 3 tablespoons gochujang
06 - 2 tablespoons soy sauce
07 - 1 tablespoon brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon 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 tablespoon sugar
15 - 1/2 teaspoon salt

→ Assembly and Garnish

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 tablespoon toasted sesame seeds

# Directions:

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

# Expert Tips:

01 -
  • Everything comes together in about thirty minutes, which makes it perfect for nights when takeout feels too slow.
  • The pickled vegetables add a brightness that cuts through the richness of the beef and makes the whole bowl feel vibrant and alive.
02 -
  • Dont skip draining the beef if theres excess fat, it can make the sauce greasy and dull the vibrant flavors.
  • Let the pickled vegetables sit for at least ten minutes, they need time to absorb the brine and develop that tangy crunch.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it amplifies their flavor and makes them more fragrant.
  • If your gochujang is on the thick side, whisk it with a teaspoon of water before adding it to the beef so it distributes evenly and does not clump.
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