If you're on the hunt for a flavor-packed, weeknight-friendly dinner that delivers bold, savory heat in under 30 minutes, this Spicy Korean Ground Beef Bowl with Gochujang Sauce might just become your new favorite. It’s a fiery twist on classic Korean beef recipes, offering the addictive umami of traditional Korean BBQ beef without needing hours of marinating or a grill. Instead, it leans into the practicality of ground beef, making it perfect for quick recipes that don’t sacrifice flavor. With layers of spicy-sweet gochujang sauce, tender beef, fluffy rice, and crisp vegetables, it’s a beautifully balanced bowl that brings together the essence of Korean cuisine in a super approachable way.

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Spicy Korean Ground Beef Bowl with Gochujang Sauce

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American, Korean

Servings 4 Bowls

Equipment

Large skillet or wok This helps sear the beef evenly and quickly. A nonstick skillet works just fine, but a stainless steel or cast iron skillet can give you better browning.
Rice cooker or pot For perfectly cooked rice. A rice cooker is convenient, but stovetop rice works just as well.
Mixing bowl For blending the gochujang sauce.
Knife and Cutting Board For prepping vegetables and aromatics.
Grater or microplane Handy for fresh ginger.
Spatula or wooden spoon To break up and stir the beef as it cooks.

Ingredients

For the Beef

1 lb ground beef 80/20 for best flavor, but lean beef works too
1 tablespoon sesame oil
4 cloves garlic minced
1 tablespoon fresh ginger grated
3 green onions chopped (separate white and green parts)

For the Gochujang Sauce

3 tablespoons gochujang Korean red chili paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sriracha optional, for extra heat
2 tablespoons water to thin the sauce as needed

For the Bowl

2 cups cooked jasmine or short-grain white rice or brown rice
1 cup shredded carrots
1 cup thinly sliced cucumber
½ cup kimchi optional but recommended
1 teaspoon toasted sesame seeds
1 fried or soft-boiled egg per bowl, optional

Instructions

Cook the Rice

Start by cooking the rice according to package instructions. You’ll want the rice to be hot and fluffy by the time the beef is ready, as it serves as the base of your bowl. For extra flavor, cook your rice in a light broth or with a dash of sesame oil.

Make the Sauce

In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, sriracha (if using), and water. The result should be a smooth, pourable sauce that’s both spicy and a little sweet. Taste and adjust heat/sweetness to your preference.

Sauté Aromatics

Heat sesame oil in a large skillet over medium-high heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.

Brown the Ground Beef

Add the ground beef to the skillet, breaking it apart with a spatula. Cook for about 5–7 minutes or until it’s browned and fully cooked. Drain excess fat if necessary, but leave a little for flavor.

Add the Sauce

Pour in the gochujang sauce and stir to coat the beef evenly. Let it simmer for another 2–3 minutes until the sauce thickens slightly and clings to the meat. Stir in the green parts of the scallions.

Build Your Bowl

In each serving bowl, start with a scoop of hot rice. Layer on a generous spoonful of the spicy beef, then add your toppings: shredded carrots, sliced cucumber, kimchi, and a fried or soft-boiled egg if desired. Sprinkle with sesame seeds and more green onions.

Pairings

This spicy Korean beef bowl is flavorful enough to stand on its own, but if you’re making a full Korean-inspired dinner spread, here are a few tasty accompaniments:

Korean Beef Soup (Yukgaejang): For a warming side, pair this dish with a spicy beef broth soup full of vegetables and glass noodles.
Korean Pancakes (Pajeon): These savory scallion pancakes add a crisp contrast.
Miso Soup or Clear Broth: While more on the japanese beef recipes side, a light broth balances the boldness of the beef bowl.
Pickled Radish or Daikon: A sweet, tangy bite helps cut through the richness of the beef.
Iced Barley Tea (Boricha): A common Korean drink that cools the palate and aids digestion.

FAQs

1. Can I use a different cut of beef instead of ground beef?

While this recipe is designed for ground beef (which makes it one of the easier asian ground beef recipes), you can adapt it using thinly sliced sirloin, ribeye, or even a traditional bulgogi recipe style cut. Just make sure to marinate it longer if using slices instead of ground.

2. Is this dish similar to Korean beef stew?

Not exactly. Korean beef stew (like galbijjim) uses short ribs and is braised slowly for a fall-off-the-bone texture. This ground beef bowl is quicker and more of a stir-fry, but it shares the deep savory-sweet profile found in many korean dinner recipes.

3. What’s the best type of rice to use?

Short-grain white rice or jasmine rice works best, as it complements the saucy beef without overpowering the flavors. For a healthier twist, brown rice or even cauliflower rice are great too.

4. Can I make this ahead of time?

Absolutely. This dish is great for meal prep. Store the beef separately from the rice and toppings, then assemble when ready to eat. It reheats well and holds up for 3–4 days in the fridge.

5. How spicy is it, and how can I control the heat?

The gochujang brings moderate heat, and the sriracha adds an extra kick. If you’re sensitive to spice, reduce or omit the sriracha and use a mild gochujang. Conversely, spice lovers can increase the amount of gochujang or add red pepper flakes.