Korean Beef Bowl Gochujang (Printable)

Seasoned beef in spicy chili sauce over rice with pickled vegetables and kimchi, ready in 35 minutes.

# Components:

→ For the Beef

01 - 1 lb lean ground beef
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 3 tbsp gochujang
06 - 2 tbsp soy sauce
07 - 1 tbsp brown sugar
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 2 green onions, thinly sliced

→ For the Pickled Vegetables

11 - 1/2 cup carrot, julienned
12 - 1/2 cup daikon radish, julienned
13 - 1/2 cup rice vinegar
14 - 1 tbsp sugar
15 - 1/2 tsp salt

→ For Serving

16 - 4 cups cooked white rice
17 - 1 cup cucumber, thinly sliced
18 - 1/2 cup radish, thinly sliced
19 - 1 cup kimchi, chopped
20 - 1 tbsp toasted sesame seeds

# Method:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add julienned carrot and daikon radish, mix well, and set aside to pickle while preparing remaining components.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced 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, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for 2-3 minutes, allowing the sauce to thicken and coat the beef evenly. Remove from heat and stir in half of the sliced green onions.
04 - Divide cooked rice among 4 bowls. Top each with a generous portion of seasoned beef mixture. Arrange pickled vegetables, sliced cucumber, sliced radish, and chopped kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.
05 - Serve immediately while rice and beef are warm.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is almost as quick as cooking.
  • The pickled vegetables add a bright, tangy crunch that cuts through the richness of the beef.
  • You can adjust the heat level without sacrificing flavor, making it easy to please everyone at the table.
  • It feels like restaurant quality but costs a fraction of the price and takes half the time.
02 -
  • Don't skip draining the beef if there's excess fat, or the sauce will turn greasy instead of glossy.
  • Taste your gochujang before adding the full amount, some brands are much spicier than others and you can always add more.
  • Let the pickled vegetables sit for at least ten minutes, they'll soften just enough and soak up the brine's tang.
03 -
  • Use day old rice if you have it, it holds up better under the saucy beef and doesn't turn mushy.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, the aroma is worth the extra step.
  • If you can't find daikon radish, regular radishes or even thinly sliced bell pepper work in the pickle brine.
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