Description
This Easy Korean Beef Bowl is a quick and flavorful stir-fry dish perfect for weeknight dinners. Ground beef is cooked with a savory and slightly spicy sauce made from gochujang, soy sauce, and other aromatics, then served over rice and topped with fresh vegetables and sesame seeds for a vibrant and satisfying meal in just 25 minutes.
Ingredients
Scale
Beef and Sauce
- 1 lb lean ground beef
- 2 tablespoons gochujang
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
To Serve
- 4 cups cooked white rice or cauliflower rice
- 1 cup cucumber, thinly sliced
- 1 cup carrot, julienned
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 fresh red chili, sliced thin (optional)
- Kimchi for serving (optional)
Instructions
- Brown the Ground Beef: Heat sesame oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook for 4-5 minutes until browned and cooked through.
- Bloom Aromatics: Add minced garlic and grated ginger to the beef in the skillet. Sauté for about 1 minute until fragrant and aromatic.
- Build the Sauce: Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and let the mixture simmer for 2-3 minutes until the sauce thickens slightly and coats the beef evenly.
- Adjust Seasoning: Taste the beef mixture and adjust the seasoning if needed. Once satisfied, remove the skillet from heat.
- Assemble the Bowls: Divide the cooked white rice or cauliflower rice evenly among four bowls. Top each serving with the prepared Korean beef mixture.
- Garnish and Serve: Garnish each bowl with thinly sliced cucumber, julienned carrot, sliced green onions, toasted sesame seeds, and add optional fresh red chili slices or kimchi. Serve immediately for a fresh and flavorful meal.
Notes
- For a lower-carb option, use cauliflower rice instead of white rice.
- You can adjust the spiciness by varying the amount of gochujang or adding more fresh chili.
- Kimchi adds a nice tangy crunch and complements the flavors, but it’s optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Consider adding a fried egg on top for extra richness and protein.
