Korean Ground Beef Bowl

Bring the vibrant and bold flavors of Seoul to your kitchen with this Korean Ground Beef Bowl. This dish is a colorful harmony of savory gochujang-glazed beef, fresh vegetables, and tangy kimchi, creating a meal that is as visually stunning as it is delicious.

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This recipe is all about convenience without sacrificing taste. By using ground beef, you get all the deep flavors of a traditional Korean BBQ in a fraction of the time, perfect for a satisfying lunch or dinner.

Ingredients

• For the Beef:
• 1 lb (450 g) lean ground beef
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp toasted sesame oil
• 2 green onions, thinly sliced
• For the Bowl:
• 4 cups cooked short-grain rice (white or brown)
• 1 cup shelled edamame, cooked
• 1 cup cucumber, thinly sliced
• 1 cup carrot, julienned
• 1 cup kimchi, chopped
• 2 tbsp toasted sesame seeds

Instructions

Step 1

In a large skillet over medium heat, add sesame oil. Sauté garlic and ginger for 1 minute until fragrant.

Step 2

Add ground beef and cook, breaking up meat with a spatula, until browned and cooked through, about 5–6 minutes.

Step 3

Stir in gochujang, soy sauce, and brown sugar. Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the beef.

Step 4

Remove from heat. Stir in half of the green onions.

Step 5

To assemble bowls, divide rice among 4 serving bowls. Top each with ground beef, edamame, cucumber, carrot, and kimchi.

Step 6

Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the beef is flavorful, make sure the skillet is hot before adding the meat so it browns properly. Adjust the amount of gochujang to control the heat level to your personal preference.

Varianten und Anpassungen

You can easily swap the ground beef for ground turkey, chicken, or plant-based crumbles for a lighter version. For an extra crunch, try adding sliced radish or shredded cabbage to your bowl.

Serviervorschläge

For added richness, serve this bowl with a fried egg on top. The runny yolk creates a delicious sauce that complements the spicy gochujang beef perfectly.

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This Korean Ground Beef Bowl is a nutrient-dense meal that provides a wonderful introduction to Korean-inspired cuisine. It is a reliable favorite that delivers professional results with minimal effort.

Recipe FAQs

→ What does gochujang taste like?

Gochujang is a Korean chili paste with a complex flavor profile that balances sweet, savory, and spicy notes. It has a deep umami richness from fermented soybeans, a mild heat from red chili powder, and subtle sweetness. In this bowl, it creates a rich, flavorful coating for the ground beef.

→ Can I make this bowl ahead of time?

The seasoned ground beef stores beautifully in the refrigerator for up to 4 days, making it perfect for meal prep. Keep the components separate—store the beef in one container and the chopped vegetables in another. When ready to serve, simply reheat the beef and assemble over freshly cooked or warmed rice.

→ What can I substitute for gochujang?

If you don't have gochujang, you can create a similar flavor using a mixture of red pepper flakes, miso paste, and a touch of honey or brown sugar. Sriracha with some added soy sauce and sesame oil can work in a pinch, though it will have a slightly different flavor profile.

→ Is this dish very spicy?

The spice level is moderate and customizable. Gochujang provides a mild to medium heat that's balanced by the sweetness of brown sugar and the savory soy sauce. If you're sensitive to spice, start with one tablespoon and adjust to taste. For more heat, add additional gochujang or a drizzle of chili oil.

→ Can I use different vegetables?

Absolutely. This bowl is highly adaptable. Try shredded cabbage, steamed broccoli, sautéed spinach, sliced radishes, or bean sprouts. The goal is to include a variety of textures and colors that complement the savory beef. Use whatever fresh vegetables you have on hand.

→ What type of rice works best?

Short-grain white or brown rice is traditional for Korean-style bowls because its slightly sticky texture helps the flavors cling together. However, jasmine rice, basmati, or even quinoa work well as alternatives. Just ensure the rice is cooked properly and not overly mushy for the best texture.