Korean Ground Beef Bowl (Printable)

Savory Korean-style beef bowl with spicy gochujang, crisp vegetables, and tangy kimchi over fluffy rice.

# Components:

→ Beef Seasoning

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 Components

09 - 4 cups cooked short-grain rice
10 - 1 cup cooked edamame
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. Sauté minced garlic and ginger for 1 minute until fragrant.
02 - Add ground beef to the skillet and cook, breaking up meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in gochujang, soy sauce, and brown sugar. Cook for an additional 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 four serving bowls. Top each bowl with the gochujang beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can focus on piling your bowl high with toppings.
  • The balance of sweet, savory, spicy, and tangy hits every craving at once without feeling heavy.
  • You can swap proteins or go meatless and it still tastes vibrant and satisfying every single time.
02 -
  • Do not add the gochujang to the hot oil at the beginning or it can scorch and turn bitter, always add it after the beef is browned.
  • If your beef releases a lot of liquid, drain some off before adding the sauce so it can thicken properly instead of turning soupy.
  • Taste the sauce before you toss it with the beef because gochujang brands vary wildly in heat and saltiness, and you might need to adjust the sugar or soy sauce.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it makes them taste even nuttier and more fragrant.
  • If you love heat, add a drizzle of chili oil or a spoonful of extra gochujang on top of the finished bowl for an extra kick.
  • Use day-old rice if you have it because it is drier and holds up better under all the toppings and sauce.
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