Easy Korean Beef Bowl (Printable)

Savory ground beef in spicy gochujang sauce over rice with fresh vegetables, ready in 25 minutes.

# What You 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)

# How-To:

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 with a spatula, until browned and cooked through.
02 - Add minced garlic and grated ginger to the skillet and 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 mixture and adjust seasoning as desired. Remove from heat.
05 - Divide cooked rice or cauliflower rice among serving bowls. Top each portion with the Korean beef mixture.
06 - Top each bowl with cucumber slices, shredded carrot, green onions, toasted sesame seeds, and optional fresh chili or kimchi. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 25 minutes, which means you can serve dinner before anyone starts raiding the pantry for snacks.
  • The sauce is perfectly balanced—spicy without overwhelming, savory with just enough sweetness to make you crave another bite.
  • One skillet, minimal cleanup, and endless topping options mean you're not stressed about cooking.
02 -
  • Don't skip tasting the sauce before serving—it's the only way to know if your gochujang brand runs spicy or mild, and adjusting takes literally 30 seconds.
  • The fresh vegetables aren't optional extras; they're what keeps this dish from feeling heavy, so don't skip them just because you're in a rush.
03 -
  • Mince your garlic and ginger while the beef is browning so you're never waiting around, and everything flows smoothly from one step to the next.
  • Prep all your vegetables before you start cooking the beef—once the sauce is simmering, you have literally two minutes before it's time to plate, and chopping while hungry is never elegant.
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