Korean Ground Beef Bowl (Print version)

Savory gochujang beef over rice with fresh vegetables and kimchi.

# What You'll Need:

→ For the Beef

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

→ 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:

01 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing 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 equally among 4 serving bowls. Top each with the prepared beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • It's faster than delivery, and you control exactly how spicy the gochujang gets.
  • The contrast of warm seasoned beef against crisp vegetables and tangy kimchi creates this addictive balance that keeps you coming back for another bite.
  • Everything can be prepped ahead, making busy weeknights feel less chaotic.
02 -
  • Don't skip browning the beef before adding sauce, as this step creates depth that sauce alone can't achieve, and it's the difference between good and restaurant-quality.
  • If your kimchi is extremely salty or spicy, drain it slightly or rinse it, because the gochujang is already bringing heat and you want balance rather than overwhelming heat.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes, and you'll understand why store-bought versions feel underwhelming.
  • Make the beef mixture ahead and reheat it gently, then assemble bowls fresh so your vegetables stay crisp and the whole thing tastes like you just finished cooking.
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