Easy Korean Beef Bowl (Printer view)

Quick savory beef in gochujang sauce over rice with fresh toppings

# What You'll Need:

→ Beef & Sauce

01 - 1 pound lean ground beef
02 - 2 tablespoons gochujang
03 - 3 tablespoons low-sodium soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon black pepper

→ Rice Base

10 - 4 cups cooked white rice or cauliflower rice

→ Fresh Toppings

11 - 1 cup cucumber, thinly sliced
12 - 1 cup carrot, julienned or shredded
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 fresh red chili, sliced thin (optional)
16 - Kimchi for serving (optional)

# Directions:

01 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 4-5 minutes, breaking up the meat continuously, until browned and cooked through.
02 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens slightly and coats the beef evenly.
04 - Taste the sauce and adjust salt, spice, or sweetness as desired. Remove from heat.
05 - Divide cooked rice or cauliflower rice evenly among four bowls. Top each portion with the Korean beef mixture.
06 - Garnish each bowl with sliced cucumber, shredded carrot, green onions, and toasted sesame seeds. Add fresh chili slices or kimchi if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The whole thing comes together faster than ordering takeout, yet tastes like you've been simmering something all day.
  • One skillet means minimal cleanup, and the sauce is so good you'll want to wipe the pan clean with whatever rice is left.
  • It's endlessly customizable—swap proteins, use cauliflower rice, load it with kimchi, or skip the heat entirely.
02 -
  • Don't skip the browning step or rush it—the beef needs to develop color and texture, not just cook through, because that's where actual flavor lives.
  • Gochujang brands vary in heat and saltiness, so taste as you go and adjust rather than dumping in the full amount blindly and hoping for the best.
03 -
  • If you're making this for a crowd, brown the beef and build the sauce ahead of time, then reheat gently while your guests prepare their rice and toppings—it tastes just as good and keeps you out of the kitchen fussing.
  • A drizzle of gochujang mixed with a touch of honey on top of the finished bowl adds a spicy-sweet glaze that looks intentional and tastes like you're showing off.
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