Description
This 20 Minute Korean Gochujang Beef Bowls recipe features a quick and flavorful ground beef stir-fry glazed with a spicy-sweet gochujang sauce, vibrant sautéed peppers and shallots, and a refreshing cucumber salad with a tangy kick. The dish combines savory, spicy, and sweet flavors topped with toasted sesame seeds and chopped roasted peanuts for added texture, making it a perfect easy weeknight dinner with authentic Korean flair.
Ingredients
Scale
Beef and Sauce
- 1 1/2 pounds ground beef
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/4 cup toasted sesame seeds
Cucumber Salad
- 4 Persian cucumbers, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
- 1 teaspoon salt
Toppings
- 1/3 cup chopped roasted peanuts
- Spicy mayo (optional)
Instructions
- Cook the ground beef. In a large skillet, combine the ground beef with a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks, until browned and cooked through, about 5 minutes.
- Sauté the vegetables. Add the butter, sliced bell peppers, chopped garlic, sliced shallots, and ginger (pickled or fresh) to the skillet. Stir and cook for 2 minutes until fragrant and beginning to soften.
- Add the sauce ingredients. Pour in the tamari or soy sauce, gochujang, ginger juice, and 1/3 cup water. Stir to combine and cook for 2-3 minutes, allowing the sauce to thicken and coat the beef evenly.
- Glaze the beef. Mix in the maple syrup or honey. Continue cooking for another 1-2 minutes, stirring frequently, until the beef is beautifully glazed and caramelized. Remove from heat and toss with toasted sesame seeds.
- Prepare the cucumber salad. In a medium bowl, combine the chopped cucumbers, gochujang, green onions or Thai basil, ginger juice or rice vinegar, and salt. Mix well and let sit for 5 minutes to marinate and develop flavors.
- Assemble and serve. Serve the beef and pepper mixture over bowls of cooked rice. Top with the cucumber salad, sprinkle with chopped roasted peanuts, and add spicy mayo if desired. Enjoy immediately!
Notes
- Gochujang is a fermented Korean chili paste; if unavailable, you can substitute with a blend of chili paste and miso or a chili-garlic sauce for a different taste.
- For a vegetarian version, substitute ground beef with cooked lentils or crumbled tempeh and use a vegan butter alternative.
- Adjust the level of spiciness by varying the amount of gochujang to your taste.
- The cucumber salad can be made in advance and refrigerated to allow flavors to meld further.
- Serve with steamed white rice, brown rice, or cauliflower rice for a lower-carb option.
