Description
These flavorful Korean Beef Bowls are a quick and easy meal featuring savory ground beef cooked with garlic, ginger, soy sauce, and spicy gochujang paste. Served over steamed rice and topped with fresh cucumbers, carrots, green onions, and optional kimchi and fried eggs, this dish delivers a perfect balance of spicy, sweet, and savory flavors in every bite. Ideal for a weeknight dinner that is both satisfying and simple to prepare.
Ingredients
Scale
Beef Mixture
- 1 lb. Ground Beef (80/20, 85/15, or 93/7% fat)
- 3 Garlic Cloves (minced)
- 2 teaspoons Fresh Ginger (grated)
- 1/3 cup Soy Sauce
- 3 Tablespoons Brown Sugar (or honey)
- 1 Tablespoon Gochujang Paste (or 2 teaspoons chili garlic sauce)
- 1 teaspoon Rice Vinegar (omit if using chili garlic sauce)
- 1/4 to 1/2 teaspoon Red Chili Flakes
- Optional: 2 teaspoons Sesame Oil
To Serve
- Cooked Rice (enough for 4 servings)
- 1 Hot House Cucumber (sliced)
- 1-2 Carrots (julienned or shredded)
- 2 Green Onions (sliced)
- Optional: Kimchi, Sesame Seeds, Fried Egg
Spicy Mayo Topping (Optional)
- 1/4 cup Mayonnaise
- 2 teaspoons Sriracha Sauce
Instructions
- Cook the Rice and Brown the Beef: Begin by cooking the rice according to package instructions to your desired doneness. Meanwhile, heat a large skillet over medium heat. Optionally, add a small amount of oil to the skillet. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through.
- Add Aromatics and Sauce: Stir in the minced garlic and grated ginger into the cooked beef and sauté for about 1 minute until fragrant. Next, add soy sauce, brown sugar (or honey), optional sesame oil, gochujang paste (or chili garlic sauce), rice vinegar (omit if using chili garlic sauce), and red chili flakes. Stir well to combine and allow the mixture to simmer for 2-3 minutes until slightly thickened and flavorful.
- Assemble the Bowls: To serve, spoon the cooked rice into bowls. Top the rice with the hot Korean beef mixture. Garnish generously with sliced green onions, julienned or shredded carrots, and sliced cucumber. Add optional toppings like kimchi, sesame seeds, and a fried egg for extra flavor and texture.
- Prepare and Add Spicy Mayo: If using spicy mayo, mix together the mayonnaise and sriracha sauce in a small bowl until smooth. Drizzle the spicy mayo over the assembled bowls as a final touch. Sprinkle additional sesame seeds on top if desired. Serve immediately.
Notes
- You can use any ratio of ground beef fat (80/20, 85/15, 93/7) depending on your preference for richness.
- For a milder version, reduce or omit the red chili flakes and adjust gochujang or sriracha quantity.
- Rice vinegar adds brightness but can be skipped if you prefer a less tangy flavor or if using chili garlic sauce.
- Feel free to substitute rice with quinoa or cauliflower rice for a low-carb alternative.
- Gochujang paste can be found in most Asian grocery stores or online.
- Spicy mayo topping is optional but adds a creamy, spicy layer that complements the flavors well.
- Make sure to use fresh garlic and ginger for the best flavor impact.
