Korean Ground Beef Bowl (Printable)

Korean-style bowl with spiced ground beef, kimchi, fresh veggies, and sesame seeds over rice.

# What You 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:

01 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and ginger for approximately 1 minute until fragrant.
02 - Add ground beef to the skillet and cook, breaking up the meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
03 - Stir in gochujang, soy sauce, and brown sugar. Continue cooking for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly.
04 - Remove from heat and stir in half of the sliced green onions.
05 - Divide cooked rice among 4 serving bowls. Top each portion with seasoned beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle remaining green onions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes, yet tastes like you've been simmering flavors all day.
  • The gochujang beef has that umami depth that keeps you coming back for another bowl.
  • You control the spice level and every topping, making it feel custom-made for your mood.
02 -
  • Don't skip toasting your own sesame seeds if you have five minutes—the difference between jarred and freshly toasted is the difference between okay and unforgettable.
  • The gochujang sauce will thicken as it sits, so if you're holding the beef for more than 10 minutes, add a splash of water to keep it saucy.
03 -
  • If your gochujang sauce seems too thick after a few minutes, loosen it with a tablespoon of water—it should coat the beef like a glaze, not clump up.
  • Serve your components separately the first time so people can build their own balance, then next time you'll know exactly how much of each topping makes them happy.
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