Korean Ground Beef Bowl (Printer-Friendly)

Savory gochujang beef over rice with crisp vegetables, kimchi, and sesame seeds.

# What You'll Need:

→ 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 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

# Direction Steps:

01 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
02 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5 to 6 minutes until completely browned and cooked through.
03 - Stir in gochujang, soy sauce, and brown sugar. Continue cooking for 2 to 3 minutes, stirring frequently until the sauce thickens and coats the beef evenly.
04 - Remove from heat and fold in half of the sliced green onions, incorporating them into the seasoned beef.
05 - Divide cooked rice equally among 4 serving bowls. Distribute the seasoned beef, edamame, cucumber, carrot, and kimchi over each rice base.
06 - Top each bowl with remaining green onions and sesame seeds. Serve immediately while components remain warm.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner that tastes like you tried harder than you actually did.
  • The gochujang-beef sauce is addictively savory and slightly sweet, with a heat that builds gently rather than attacking your mouth.
  • You control the toppings and heat level, so everyone at your table gets exactly what they want without cooking separate meals.
  • It's naturally dairy-free and packed with vegetables, so it feels nourishing even though it tastes indulgent.
02 -
  • If your gochujang seems too thick or stiff, you can thin it slightly with a splash of water before adding it to the beef, but start conservatively because it loosens up as the meat cooks.
  • Don't sleep on the sesame oil temperature; if it smokes or gets too hot before you add the garlic and ginger, it'll taste harsh and bitter instead of toasty and aromatic.
  • Kimchi adds salt and funk, so taste the beef mixture before adjusting soy sauce, or you might end up with something too salty.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before using them; it wakes up their flavor so dramatically that you'll wonder why you ever used them straight from the bag.
  • Make the beef mixture first and keep it warm while you plate everything else, so the rice and toppings are fresh and the beef is still steaming when they come together.
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