Korean Ground Beef Bowl (Printable)

Savory gochujang beef over fluffy rice with fresh vegetables and tangy kimchi, all sprinkled with nutty sesame seeds.

# What You Need:

→ Beef Seasoning

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

→ Bowl Assembly

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 tbsp toasted sesame seeds

# Directions:

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 and cook, breaking up meat with a spatula, until browned and cooked through, approximately 5-6 minutes.
03 - Stir in gochujang, soy sauce, and brown sugar. Cook for 2-3 minutes additional time, allowing the sauce to thicken and evenly coat the beef.
04 - Remove skillet from heat and stir in half of the sliced green onions.
05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with seasoned ground beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in half an hour, but it tastes like you spent way longer in the kitchen.
  • The mix of warm, spicy beef and cool, crunchy vegetables keeps each bite interesting and never gets boring.
  • You can prep the toppings ahead and just cook the beef when hunger strikes, making it perfect for meal prep or last-minute dinners.
02 -
  • Gochujang brands vary wildly in heat level, so taste a tiny bit first and adjust the amount if youre sensitive to spice.
  • Dont skip toasting your sesame seeds if theyre raw, a quick dry pan toast makes them nutty and fragrant instead of bland.
  • If your rice is cold from the fridge, warm it up before assembling or the beef will cool down too fast and lose its appeal.
03 -
  • Use a large skillet instead of a small one so the beef browns instead of steams, giving you better flavor and texture.
  • If you want deeper flavor, let the cooked beef sit in the sauce for 5 minutes off the heat before serving so it really soaks in.
  • Always taste your gochujang straight from the jar before adding it, some brands are sweet, some are fiery, and knowing yours prevents surprises.
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