Pin it This Easy Korean Beef Bowl is a quick and flavorful dish featuring savory ground beef in a spicy gochujang sauce. Perfect for a busy weeknight, it offers a vibrant combination of warm, saucy protein and fresh, crunchy vegetables served over your choice of rice.
Pin it Whether you prefer traditional white rice or a lighter cauliflower rice base, this Korean-inspired bowl is a satisfying meal that brings gourmet flavors to your home kitchen with minimal effort.
Ingredients
- Beef & Sauce
- 1 lb (450 g) lean ground beef
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- Rice Base
- 4 cups cooked white rice or cauliflower rice (about 1 cup per serving)
- Fresh Toppings
- 1 cup cucumber, thinly sliced
- 1 cup carrot, julienned or shredded
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Optional: 1 fresh red chili, sliced thin
- Optional: Kimchi for serving
Instructions
- Step 1
- In a large skillet over medium-high heat, add sesame oil. When hot, add the ground beef. Cook, breaking up the meat, for 4-5 minutes until browned and cooked through.
- Step 2
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Step 3
- Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix well and simmer for 2-3 minutes until the sauce thickens slightly and coats the beef.
- Step 4
- Taste and adjust seasoning as desired. Remove from heat.
- Step 5
- To serve, divide cooked rice or cauliflower rice among bowls. Top each with Korean beef.
- Step 6
- Garnish with cucumber, carrot, green onions, sesame seeds, and optional chili or kimchi. Serve immediately.
Zusatztipps für die Zubereitung
When cooking the beef, ensure the skillet is hot before adding the oil and meat to achieve a good sear. Breaking up the beef into small crumbles allows the spicy gochujang sauce to coat every piece evenly during the simmering stage.
Varianten und Anpassungen
For a lighter version, you can substitute ground turkey or chicken for the beef. To make this dish gluten-free, use tamari and ensure your gochujang brand is certified gluten-free. For a low-carb version, use cauliflower rice as the base.
Serviervorschläge
Divide the cooked rice or cauliflower rice into four bowls and top each with the savory beef mixture. Add a fresh crunch with sliced cucumber and shredded carrots, then garnish with green onions and toasted sesame seeds. For extra tang and spice, serve with a side of kimchi or sliced fresh red chili.
Pin it This Easy Korean Beef Bowl is a perfect example of how simple ingredients can create a complex and satisfying meal. Enjoy the balance of textures and flavors in every bite.
Recipe FAQs
- → What does gochujang taste like?
Gochujang is a Korean fermented chili paste with a complex flavor profile. It delivers spicy heat, subtle sweetness from the fermentation process, and deep umami notes that add depth to sauces and marinades.
- → Can I make this dish ahead of time?
The beef mixture keeps well in the refrigerator for 3-4 days and actually tastes better as the flavors meld. Store the beef and rice separately, then reheat the beef gently before serving. Add fresh garnishes just before eating.
- → Is this dish very spicy?
The spice level is moderate with 2 tablespoons of gochujang. You can easily adjust the heat by reducing the gochujang for a milder version or adding extra chili slices, sriracha, or more gochujang if you prefer more fire.
- → What other proteins can I use?
Ground turkey or chicken work beautifully as lighter alternatives. Both absorb the bold flavors well. For a vegetarian option, crumbled firm tofu or plant-based ground meat substitutes can be used in the same quantity.
- → Do I need a rice cooker?
No, a rice cooker isn't essential. You can cook rice on the stovetop according to package directions. Cauliflower rice requires just a quick sauté in a pan or can be microwaved for 3-4 minutes until tender.