Korean Ground Beef Bowl (Printable)

Savory gochujang beef over rice with crisp vegetables, kimchi, and sesame seeds. A quick, flavorful meal.

# What You'll Need:

→ Beef Preparation

01 - 1 lb 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

→ Bowl Assembly

09 - 4 cups cooked short-grain rice
10 - 1 cup cooked edamame, shelled
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:

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

# Expert Advice:

01 -
  • Ready in just 30 minutes, making it ideal for busy weeknights.
  • A perfect balance of sweet, spicy, and savory flavors.
  • Packed with a variety of textures from crunchy carrots to tender rice.
  • Dairy-free and easily customizable to suit your dietary needs.
02 -
  • Use short-grain rice for a stickier texture that pairs best with the toppings.
  • Julienne the carrots and slice the cucumbers thinly to ensure a pleasant texture in every forkful.
  • If you follow a strict gluten-free diet, ensure you use gluten-free tamari instead of soy sauce.
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