Spicy Korean Ground Beef Bowl with Gochujang Sauce
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.