Easy Korean Beef Bowl (Printable)

Savory ground beef in spicy gochujang sauce over rice with fresh toppings

# Components:

→ Beef & Sauce

01 - 1 lb 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
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, breaking it apart with a spatula, and cook for 4-5 minutes until browned and cooked through.
02 - Add minced garlic and grated ginger to the beef. Sauté for 1 minute until fragrant.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens slightly and coats the beef.
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 - Top each bowl with sliced cucumber, julienned carrot, sliced green onions, toasted sesame seeds, and optional chili or kimchi. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The balance of sweet, spicy, and savory hits every craving at once without feeling heavy.
  • You can make it work whether you're eating low carb, gluten free, or just hungry on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip browning the beef properly, those caramelized bits add so much flavor you can taste the difference.
  • Gochujang brands vary wildly in heat and sweetness, so start with less and add more after tasting.
  • If the sauce feels too thick, a tablespoon of water loosens it up without diluting the flavor.
  • Prep your garnishes before you start cooking so everything stays hot and comes together fast.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them taste nuttier and more fragrant.
  • A squeeze of lime juice right before serving brightens the whole bowl and cuts through the richness in the best way.
  • If you can't find gochujang, mix sriracha with a little miso paste and a pinch of sugar for a quick substitute that works in a pinch.
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