Description
This Korean Beef Bowl with Gochujang is a vibrant, flavorful dish perfect for a cozy weeknight meal. Featuring tender ground beef spiced with gochujang and soy sauce, paired with crisp pickled vegetables, fresh cucumber, radish slices, and tangy kimchi served over fluffy white rice, this recipe offers a harmonious balance of spicy, sweet, and savory flavors that will satisfy your craving for authentic Korean-inspired cuisine.
Ingredients
Scale
Beef and Sauce
- 1 lb lean ground beef
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced (divided)
Pickled Vegetables
- 1/2 cup carrot, julienned
- 1/2 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Additional Toppings
- 4 cups cooked white rice
- 1 cup cucumber, thinly sliced
- 1/2 cup radish, thinly sliced
- 1 cup kimchi, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Prepare Pickled Vegetables: In a small bowl, combine 1/2 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Stir until dissolved. Add julienned carrot and daikon radish, mix thoroughly, and set aside to pickle while preparing remaining components.
- Cook Ground Beef: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
- Season Beef Mixture: Stir 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil into the cooked beef. Simmer for 2-3 minutes, allowing the sauce to thicken and evenly coat the beef. Remove from heat and fold in half of the sliced green onions.
- Assemble Bowls: Divide 4 cups cooked white rice equally among 4 serving bowls. Top each portion with a generous amount of the seasoned beef mixture. Arrange pickled vegetables, cucumber slices, radish slices, and chopped kimchi decoratively around the beef. Garnish with remaining green onions and toasted sesame seeds.
- Serve: Serve immediately while components are at optimal temperature to enjoy the freshest flavors and textures.
Notes
- Use lean ground beef to reduce excess grease and keep the dish light.
- Gochujang is a Korean chili paste that adds a complex sweetness and heat; adjust the amount to taste if you prefer milder or spicier flavors.
- Pickling the vegetables ahead allows them to develop a crisp, tangy contrast to the savory beef.
- Draining excess fat after cooking beef helps avoid a greasy bowl.
- This recipe can be served with brown rice or cauliflower rice as alternatives.
