Easy Korean Beef Bowl (Printable)

Quick, spicy ground beef in gochujang sauce over rice with crisp vegetables

# Components:

→ Beef & Sauce

01 - 1 pound lean ground beef
02 - 2 tablespoons gochujang
03 - 3 tablespoons low-sodium soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon black pepper

→ Rice Base

10 - 4 cups cooked white rice or cauliflower rice

→ Fresh Toppings

11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 fresh red chili, sliced thin (optional)
16 - Kimchi for serving (optional)

# Method:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 4-5 minutes, breaking up the meat until browned and cooked through.
02 - Add minced garlic and grated ginger to the beef. Sauté for 1 minute until fragrant.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens and coats the beef.
04 - Taste the beef mixture and adjust seasoning as desired. Remove from heat.
05 - Divide cooked rice among serving bowls. Top each portion with the Korean beef mixture.
06 - Top each bowl with cucumber slices, shredded carrot, green onions, toasted sesame seeds, and optional chili or kimchi. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your dinner.
  • The gochujang adds a deep, complex heat that feels restaurant quality but requires zero special technique.
  • You can swap the rice base depending on your mood or diet, and it tastes just as satisfying either way.
  • The fresh toppings add crunch and brightness that make every bite feel complete and never boring.
02 -
  • Don't skip draining excess fat if your beef releases a lot, otherwise the sauce will be greasy instead of glossy.
  • Let the garlic and ginger cook just long enough to release their oils but not so long they burn and turn bitter.
  • Taste the sauce before serving because different brands of gochujang and soy sauce vary in saltiness and heat.
  • If using cauliflower rice, cook it separately and don't add it to the skillet or it will get mushy.
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.
  • Prep all your garnishes before you start cooking so you can assemble the bowls quickly while the beef is still hot.
  • Double the sauce ingredients and keep extra in the fridge, it's perfect for marinating chicken or drizzling over roasted vegetables.
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