Korean Beef Spicy Bowl

There's something magical about a Korean Beef Bowl that brings together so many vibrant flavors and textures in one satisfying dish. The rich, spicy beef seasoned with gochujang pairs perfectly with the tangy pickled vegetables and the comforting bed of steamed rice. It's a harmony of flavors that speaks to the heart of Korean cuisine - bold, balanced, and deeply comforting.

Save

This Korean Beef Bowl brings a taste of Seoul right to your dinner table. The gochujang, a fermented Korean chili paste, gives the beef its distinctive flavor - slightly spicy with a hint of sweetness that caramelizes beautifully as it cooks. The quick-pickled vegetables add a refreshing crunch and tang that cuts through the richness of the beef, creating that perfect bite every time.

• For the Beef: 1 lb (450 g) lean ground beef, 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 3 tbsp gochujang (Korean chili paste), 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 green onions (thinly sliced)
• For the Pickled Vegetables: 1/2 cup (60 g) carrot (julienned), 1/2 cup (60 g) daikon radish (julienned), 1/2 cup (120 ml) rice vinegar, 1 tbsp sugar, 1/2 tsp salt
• For Serving: 4 cups cooked white rice (or brown rice), 1 cup cucumber (thinly sliced), 1/2 cup radish (thinly sliced), 1 cup kimchi (chopped), 1 tbsp toasted sesame seeds

1. Prepare the Pickled Vegetables

In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Add the carrot and daikon radish. Mix well and set aside to pickle while you prepare the rest of the dish.

2. Cook the Beef

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed.

3. Season the Beef

Stir in the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for another 2–3 minutes, allowing the sauce to thicken and coat the beef. Remove from heat and stir in half the green onions.

4. Assemble the Bowls

Divide the cooked rice among 4 bowls. Top each with a generous portion of the beef mixture. Arrange pickled vegetables, cucumber, radish, and kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.

5. Serve Immediately

Enjoy while hot for the best flavor experience.

The pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week. This can save you prep time when making this dish. Also, make sure to break the ground beef into small pieces while cooking for the best texture and to ensure it absorbs all the flavors from the sauce.

For a healthier version, you can substitute ground beef with lean ground turkey or chicken. You can also make this dish vegetarian by using crumbled tofu or tempeh instead of meat. For those who prefer less heat, reduce the amount of gochujang and add more brown sugar to balance. If you enjoy more vegetables, consider adding steamed broccoli or sautéed spinach.

Serve this Korean Beef Bowl with a side of miso soup for a complete meal. You can also offer additional condiments like sriracha or more gochujang on the side for those who enjoy extra spice. For a refreshing accompaniment, serve with a cold Korean cucumber salad (oi muchim) or a small bowl of chilled kimchi soup.

Save

This Korean Beef Bowl is more than just a meal—it's a celebration of flavors that brings the essence of Korean street food to your home. The combination of savory beef, tangy pickles, and the subtle heat of gochujang creates a bowl that's as beautiful to look at as it is delicious to eat. Whether you're cooking for family or meal prepping for the week ahead, this versatile dish is sure to become a regular in your recipe rotation.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Lean ground beef is preferred to achieve a tender texture without excess fat, allowing the spicy sauce to coat the meat evenly.

→ How are the pickled vegetables prepared?

Thin julienned carrots and daikon radish are soaked in a mixture of rice vinegar, sugar, and salt to create a quick-pickled tangy crunch.

→ Can I adjust the spice level?

Yes, adding extra gochujang or a drizzle of sriracha will increase heat, while reducing these will soften the spiciness.

→ What type of rice is recommended?

Steamed white rice is traditional, but you can substitute with brown rice for a nuttier flavor and added fiber.

→ Are there suitable substitutions for soy sauce?

Tamari is a great gluten-free alternative that maintains the umami depth without compromising flavor.