Korean Ground Beef Bowl (Printer-Friendly)

Savory Korean-style beef bowl with spicy gochujang, crisp vegetables, and tangy kimchi over rice.

# What You Need:

→ For the Beef

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

→ For the Bowl

09 - 4 cups cooked short-grain rice
10 - 1 cup shelled edamame, cooked
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. Sauté minced garlic and ginger for 1 minute until fragrant.
02 - Add ground beef to the skillet and cook, breaking up the meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in gochujang, soy sauce, and brown sugar. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the beef evenly.
04 - Remove from heat and stir in half of the sliced green onions.
05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with seasoned ground beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle each bowl with remaining green onions and toasted sesame seeds. Serve immediately while beef is hot.

# Expert Advice:

01 -
  • It comes together in thirty minutes, which means you can have something this vibrant and craveable on the table before you know it.
  • The contrasts of textures and temperatures—warm beef against cool cucumber, soft rice against crispy sesame—make every bite feel intentional and satisfying.
  • One bowl feeds you completely, no sides or fussing required, yet it feels like you're treating yourself to something special.
02 -
  • Don't skip toasting your sesame seeds if you haven't already—the difference between raw and toasted is enormous, and it takes only five minutes in a dry skillet over medium heat.
  • If your gochujang seems separated or very thick, whisk it with a splash of the soy sauce before adding it to the beef; this prevents lumps and ensures even distribution of that crucial flavor.
03 -
  • Taste your gochujang first—different brands vary in heat level, so start with the full two tablespoons but be willing to adjust up or down based on your preference and the specific brand you're using.
  • The secret to a bowl that feels restaurant-quality is serving it immediately while the rice is still steaming and the beef sauce is still glossy; any delay and things start to cool and separate.
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