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Quick Spicy Korean Beef Bowl Recipe with Easy Gochujang Sauce

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A fast and flavorful Korean-inspired beef bowl featuring a spicy-sweet gochujang sauce, perfect for busy weeknights and satisfying meals without fuss.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 preferred)
  • 3 tablespoons (45 ml) gochujang sauce
  • 2 tablespoons (30 ml) soy sauce (low sodium recommended)
  • 1 teaspoon (5 ml) sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon (5 ml) freshly grated ginger
  • 1 tablespoon (15 ml) brown sugar
  • 1 tablespoon (15 ml) rice vinegar
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • 3 cups cooked rice (white, brown, or jasmine)

Instructions

  1. Cook 3 cups (600g) of your preferred rice according to package instructions (about 15-20 minutes). Fluff and keep warm.
  2. While the rice cooks, mince 3 cloves of garlic and grate 1 teaspoon (5 ml) of fresh ginger. Slice 2 green onions thinly, separating whites from greens.
  3. Heat 1 tablespoon (15 ml) of neutral oil in a large skillet over medium-high heat. Add 1 pound (450g) ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and mostly cooked through.
  4. Push the beef to one side of the pan, add a splash of oil if needed, then add garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
  5. In a small bowl, whisk together 3 tablespoons (45 ml) gochujang, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) brown sugar, 1 tablespoon (15 ml) rice vinegar, and 1 teaspoon (5 ml) sesame oil.
  6. Pour the sauce over the beef mixture. Stir well to coat evenly, reduce heat to medium-low, and simmer for 3-4 minutes until the sauce thickens slightly.
  7. Taste and adjust seasoning for saltiness or sweetness. Add a splash of water or more sugar if needed to mellow the heat.
  8. Serve the beef mixture over warm rice bowls. Garnish with sliced green onion greens and toasted sesame seeds.

Notes

Do not overcrowd the pan to ensure proper browning of beef. Use fresh garlic and ginger for best flavor. Adjust gochujang amount to control heat level. Cook rice ahead or use leftover rice to speed up preparation. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water.

Nutrition

Keywords: Korean beef bowl, spicy beef bowl, gochujang sauce, quick Korean recipe, weeknight dinner, easy Korean beef, ground beef recipe

Find it online: https://rowanrecipes.com/quick-spicy-korean-beef-bowl-recipe-with-easy-gochujang-sauce/