Korean Ground Beef Bowl (Print)

Savory gochujang beef over rice with fresh vegetables, kimchi, and sesame seeds. A quick 30-minute meal packed with Korean flavors.

# Ingredients:

→ Beef Mixture

01 - 1 pound lean ground beef
02 - 2 tablespoons gochujang
03 - 2 tablespoons soy sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 tablespoon toasted sesame oil
08 - 2 green onions, thinly sliced

→ Bowl Assembly

09 - 4 cups cooked short-grain rice
10 - 1 cup shelled edamame, cooked
11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned
13 - 1 cup kimchi, chopped
14 - 2 tablespoons toasted sesame seeds

# Directions:

01 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
02 - Add ground beef to the skillet and cook, breaking up the meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in gochujang, soy sauce, and brown sugar. Continue cooking for 2 to 3 minutes, allowing the sauce to thicken and evenly coat the beef.
04 - Remove from heat and stir in half of the sliced green onions.
05 - Divide cooked rice among 4 serving bowls. Top each bowl with seasoned beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes, making it perfect for busy weeknights when you still want real flavor.
  • The gochujang brings a deep, complex heat that's nothing like generic spice, it's sweet and fermented and totally addictive.
  • You can prep all the toppings ahead and just sear the beef when you're ready to eat.
  • It's endlessly customizable, swap proteins, add a fried egg, or pile on extra kimchi without losing the soul of the dish.
02 -
  • Don't crank the heat too high when browning the beef or the sauce will burn and turn bitter before the meat is cooked through.
  • Taste your gochujang before adding it, some brands are much spicier than others, so start with less and add more if needed.
  • Let the rice cool slightly before topping it or the heat will wilt your fresh veggies and make everything soggy.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on, it wakes up their flavor and makes them taste fresh and nutty.
  • If your gochujang is too thick, thin it with a teaspoon of water or rice vinegar before stirring it into the beef for a smoother sauce.
  • Prep all your toppings before you start cooking the beef so you can assemble the bowls while everything is still warm and fragrant.
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