Description
This Korean Ground Beef Bowl is a flavorful and quick meal combining savory and spicy gochujang-seasoned ground beef with fresh vegetables, kimchi, and rice. Ideal for a weeknight dinner, it blends the rich umami of toasted sesame oil and soy sauce with the refreshing crunch of cucumber and carrot, offering a balanced and satisfying dish inspired by Korean cuisine.
Ingredients
Scale
Beef and Sauce
- 1 pound lean ground beef
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon toasted sesame oil
- 2 green onions, thinly sliced
Bowls and Toppings
- 4 cups cooked short-grain rice
- 1 cup cooked edamame
- 1 cup cucumber, thinly sliced
- 1 cup carrot, julienned
- 1 cup kimchi, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Bloom aromatics: Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant and aromatic.
- Cook ground beef: Add the ground beef to the skillet. Cook, breaking up the meat with a spatula, until the beef is browned and fully cooked through, approximately 5 to 6 minutes.
- Build sauce: Stir in gochujang, soy sauce, and brown sugar into the cooked beef. Continue cooking for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly.
- Finish beef preparation: Remove the skillet from heat and stir in half of the sliced green onions to add freshness and flavor.
- Assemble bowls: Divide the cooked short-grain rice evenly among four serving bowls. Top each bowl with the gochujang beef mixture, cooked edamame, sliced cucumber, julienned carrot, and chopped kimchi for added texture and flavor complexity.
- Garnish and serve: Sprinkle the remaining sliced green onions and toasted sesame seeds over each bowl for garnish. Serve immediately while warm.
Notes
- For less spice, reduce the amount of gochujang or omit it entirely.
- Use lean ground beef for a healthier option and to reduce excess grease.
- Short-grain rice is best for this dish due to its sticky texture, but jasmine rice works as an alternative.
- Kimchi adds authentic Korean flavor and probiotic benefits; omit if unavailable or substitute with pickled vegetables.
- This recipe can be made gluten-free by using tamari or a gluten-free soy sauce alternative.
