Easy Korean Beef Bowl

Experience the bold and vibrant flavors of a Korean-inspired kitchen with this Easy Korean Beef Bowl. This recipe transforms simple lean ground beef into a savory, spicy masterpiece using a signature gochujang glaze, making it a perfect quick dinner for any night of the week.

Save

This dish is all about the contrast between the warm, glazed beef and the fresh, crunchy toppings like julienned carrots and sliced cucumbers. It provides a nutritious and satisfying meal that feels gourmet without the long prep time.

Ingredients

• Beef & Sauce: 1 lb (450 g) lean ground beef, 2 tablespoons gochujang, 3 tablespoons low-sodium soy sauce (or tamari), 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.
• Fresh Toppings: 1 cup cucumber (thinly sliced), 1 cup carrot (julienned), 2 green onions (sliced), 1 tablespoon toasted sesame seeds.
• Optional: Fresh red chili and kimchi for serving.

Instructions

Step 1

In a large skillet over medium-high heat, add sesame oil. Once hot, add the ground beef and cook for 4-5 minutes, breaking it up with a spatula until browned.

Step 2

Add the minced garlic and grated ginger to the skillet; sauté for 1 minute until fragrant.

Step 3

Stir in the gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix well and simmer for 2-3 minutes until the sauce thickens and coats the beef.

Step 4

Taste and adjust seasoning as desired, then remove the skillet from heat.

Step 5

Divide your choice of cooked rice or cauliflower rice among four bowls and top with the savory Korean beef.

Step 6

Garnish with cucumber, carrot, green onions, and sesame seeds. Add optional chili or kimchi and serve immediately.

Zusatztipps für die Zubereitung

To ensure the best texture, let the skillet get very hot before adding the beef to get a nice brown sear. If you are using cauliflower rice, you can lightly sauté it in a separate pan with a touch of sesame oil for added flavor before serving.

Varianten und Anpassungen

For a lighter version of this bowl, substitute the ground beef with ground turkey or chicken. To make the recipe strictly gluten-free, ensure your gochujang brand is certified gluten-free and use tamari instead of soy sauce.

Serviervorschläge

Serve this dish with a side of spicy kimchi for an authentic touch and added probiotics. If you enjoy extra heat, a drizzle of sriracha or an extra spoonful of gochujang in the sauce will provide that perfect spicy kick.

Save

With its vibrant colors and deep umami flavors, the Easy Korean Beef Bowl is a guaranteed crowd-pleaser. Enjoy this simple yet sophisticated meal that brings the essence of Korean cuisine to your table in under half an hour.

Recipe FAQs

→ What is gochujang?

Gochujang is a Korean fermented chili paste with a sweet, savory, and slightly spicy flavor profile. It's made from red chili powder, glutinous rice, fermented soybeans, and salt. You can find it in Asian markets or the international aisle of well-stocked grocery stores.

→ Can I make this gluten-free?

Absolutely. Substitute regular soy sauce with tamari, which is naturally gluten-free. Check your gochujang label, as some brands contain wheat. Many brands now offer certified gluten-free versions.

→ Is this dish very spicy?

The spice level is medium. Gochujang provides warmth without overwhelming heat. If you're sensitive to spice, start with 1 tablespoon. If you love heat, add more gochujang, fresh chili slices, or a drizzle of sriracha.

→ Can I use other proteins?

Ground turkey or chicken work beautifully as lighter alternatives. They'll absorb the same bold flavors while reducing fat content. Cooking time remains the same, just ensure the meat is fully cooked through.

→ How long do leftovers last?

Store cooked beef and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently in a skillet with a splash of water to refresh the sauce. Fresh toppings are best added just before serving.