Easy Korean Beef Bowl (Printable)

Savory ground beef in spicy gochujang sauce served over rice with fresh vegetables and sesame toppings.

# What You'll Need:

→ Beef & Sauce

01 - 1 lb lean ground beef
02 - 2 tablespoons gochujang
03 - 3 tablespoons low-sodium soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon black pepper

→ Rice Base

10 - 4 cups cooked white rice or cauliflower rice

→ Fresh Toppings

11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 fresh red chili, sliced thin (optional)
16 - Kimchi for serving (optional)

# How To Make:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up the meat with a spatula, for 4-5 minutes until browned and cooked through.
02 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens slightly and coats the beef.
04 - Taste the mixture and adjust seasoning as desired. Remove from heat.
05 - Divide cooked rice or cauliflower rice among serving bowls. Top each portion with the Korean beef mixture.
06 - Top each bowl with cucumber slices, julienned carrot, green onions, toasted sesame seeds, and optional chili or kimchi. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes infinitely better than what shows up in a delivery bag.
  • The sauce is so addictive that you'll find yourself making this three times a week whether you planned to or not.
  • Works beautifully whether you're feeding yourself or impressing someone who doesn't realize how easy you made their dinner.
02 -
  • Don't skip the initial taste test before plating; gochujang varies by brand and heat level, so you might need to adjust the seasoning slightly for your preferences.
  • Breaking the beef into small pieces matters more than you'd think because smaller pieces brown faster and sauce clings to them better, creating more flavorful bites throughout.
03 -
  • Make the beef mixture ahead of time and reheat it gently when you're ready to assemble bowls; it actually tastes better after sitting overnight as the flavors deepen.
  • If gochujang seems too spicy, try mixing it with a spoonful of mayo or stirring in a bit of honey to mellow it without losing that distinctive funk.
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