Description
This Korean Ground Beef Bowl is a quick and flavorful meal featuring tender ground beef simmered in a savory and spicy sauce made with gochujang, soy sauce, and brown sugar. Served over steamed rice and topped with fresh green onions and toasted sesame seeds, it’s a perfect weeknight dinner that’s both comforting and packed with authentic Korean flavors.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
To Serve
- 2 cups cooked white or brown rice
- 1 bunch green onions, sliced
- 1 tablespoon sesame seeds
- Optional: sliced red chili peppers for garnish
Instructions
- Heat sesame oil: Heat sesame oil in a large skillet over medium-high heat to prepare for cooking the beef and aromatics.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, releasing its flavor into the oil.
- Cook ground beef: Add the ground beef to the skillet, breaking it apart as it cooks. Stir occasionally and cook until browned and fully cooked through, approximately 5-7 minutes.
- Prepare sauce: In a small bowl, whisk together the brown sugar, soy sauce, freshly grated ginger, and gochujang until well combined to create a spicy and sweet sauce.
- Simmer beef with sauce: Pour the sauce over the cooked beef. Stir well to coat the beef evenly and let it simmer for 2-3 minutes, allowing the flavors to meld together.
- Season: Season the beef with salt and pepper according to your taste preferences.
- Assemble the bowl: Serve the saucy Korean ground beef over cooked rice. Top with sliced green onions and sprinkle with sesame seeds for added texture and flavor.
- Garnish (optional): Add sliced red chili peppers on top if you want an extra spicy kick to finish the dish.
Notes
- For a gluten-free option, substitute tamari or gluten-free soy sauce.
- You can use ground turkey or chicken instead of beef for a leaner option.
- Brown rice adds more fiber and nutrients compared to white rice.
- Adjust gochujang quantity based on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
