Korean Ground Beef Bowl (Printable View)

Savory gochujang beef over rice with fresh vegetables and kimchi

# What You'll Need:

→ For the Beef

01 - 1 pound lean ground beef
02 - 2 tablespoons gochujang
03 - 2 tablespoons soy sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 tablespoon toasted sesame oil
08 - 2 green onions, thinly sliced

→ For the Bowl

09 - 4 cups cooked short-grain rice
10 - 1 cup cooked shelled edamame
11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned
13 - 1 cup kimchi, chopped
14 - 2 tablespoons toasted sesame seeds

# How to Make It:

01 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
02 - Add ground beef to the skillet and cook while breaking apart with a spatula until completely browned and cooked through, approximately 5 to 6 minutes.
03 - Stir gochujang, soy sauce, and brown sugar into the cooked beef. Continue cooking for 2 to 3 minutes until the sauce thickens and evenly coats the meat.
04 - Remove skillet from heat and fold in half of the sliced green onions.
05 - Divide cooked rice equally among 4 serving bowls. Top each portion with seasoned ground beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when you're hungry but don't want to spend your evening cooking.
  • The gochujang sauce is addictively savory and slightly spicy without being overwhelming, and you control exactly how much heat you want.
  • Every component is customizable, so you can use what's in your fridge and still end up with something that feels intentional and restaurant-quality.
02 -
  • Don't skip the step where you toast sesame oil with garlic and ginger first, because building that flavor foundation is what separates a rushed bowl from one that tastes intentional.
  • Cook the beef hard and fast over medium heat instead of medium-high so it browns instead of steaming, which means pressing it against the pan with your spatula rather than just stirring.
03 -
  • Make the beef component ahead of time and reheat it when you're ready to assemble, since the flavor actually improves after a few hours as everything melds together.
  • If your gochujang is thick and hard to stir in, mix it with a spoon of water first so it dissolves smoothly into the sauce instead of clumping.
Return