Korean Ground Beef Bowl (Print Version)

Savory ground beef with gochujang, fresh vegetables, and kimchi over fluffy rice.

# Ingredient List:

→ Beef Seasoning

01 - 1 pound 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 shelled edamame
11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned
13 - 1 cup kimchi, chopped
14 - 2 tablespoons toasted sesame seeds

# Steps:

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 and cook, breaking up 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 an additional 2 to 3 minutes, allowing the sauce to reduce and coat 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.
06 - Top each rice bowl with seasoned beef, edamame, cucumber, carrot, and kimchi.
07 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • The whole thing comes together in 30 minutes, which means weeknight dinners stop feeling like a chore.
  • Gochujang gives you that umami punch without any fussiness, and somehow it makes you feel like you actually know how to cook.
  • You can customize every single element based on what's in your fridge, so it never gets boring.
02 -
  • Don't skip toasting your sesame seeds in a dry pan for a minute before sprinkling them on; it doubles their flavor and changes everything.
  • If your gochujang is clumpy or doesn't mix smoothly into the beef, warm it slightly in a small bowl with a splash of soy sauce before adding it to the skillet.
03 -
  • Brown your sesame seeds for exactly one minute in a dry skillet over medium heat, and they'll taste toasted and nutty instead of raw.
  • If your gochujang seems too spicy, mix it with a little brown sugar and soy sauce in a separate bowl before adding it to the beef.
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