Easy Korean Beef Bowl

This Easy Korean Beef Bowl is a quick and flavorful dish that brings vibrant Korean-inspired flavors to your dinner table in just 25 minutes. Perfectly balancing savory, sweet, and spicy notes, this meal features lean ground beef glazed in a rich gochujang sauce, making it an ideal choice for a busy weeknight main dish.

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Whether you are serving it over fluffy white rice for a classic feel or opting for cauliflower rice to keep things light, this bowl is designed for maximum satisfaction with minimal cleanup. It is a versatile recipe that caters to various dietary needs without compromising on the authentic-tasting spice and aroma.

Ingredients

• Beef & Sauce:
• 1 lb (450 g) lean ground beef
• 2 tablespoons gochujang (Korean chili paste)
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• Rice Base:
• 4 cups cooked white rice or cauliflower rice
• Fresh Toppings:
• 1 cup cucumber, thinly sliced
• 1 cup carrot, julienned or shredded
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: 1 fresh red chili, sliced thin
• Optional: Kimchi for serving

Instructions

Step 1

In a large skillet over medium-high heat, add sesame oil. When hot, add the ground beef. Cook, breaking up the meat, for 4-5 minutes until browned and cooked through.

Step 2

Add garlic and ginger; sauté for 1 minute until fragrant.

Step 3

Stir in gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Mix well and simmer for 2-3 minutes until the sauce thickens slightly and coats the beef.

Step 4

Taste and adjust seasoning as desired. Remove from heat.

Step 5

To serve, divide cooked rice or cauliflower rice among bowls. Top each with Korean beef.

Step 6

Garnish with cucumber, carrot, green onions, sesame seeds, and optional chili or kimchi. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, make sure your skillet is fully preheated before adding the beef to ensure it browns quickly rather than steaming. If you find the sauce is too thick, you can add a splash of water or beef broth to reach your desired consistency. Preparing your vegetable toppings while the meat browns will help you stay within the 25-minute timeframe.

Varianten und Anpassungen

This dish is highly customizable. For a lighter version, substitute the ground beef with ground turkey or chicken. To make the recipe strictly gluten-free, ensure your gochujang brand is certified gluten-free and use tamari instead of soy sauce. If you want more heat, feel free to increase the amount of gochujang or add a drizzle of sriracha at the end.

Serviervorschläge

Serve these bowls with a side of spicy kimchi to add a fermented tang that cuts through the richness of the beef. For a low-carb profile, the beef and toppings work perfectly over a bed of sautéed cauliflower rice, bringing the calorie count to approximately 320 per serving. Adding a soft-boiled egg or a fried egg on top can also elevate the dish into a hearty brunch option.

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Enjoy this delicious and easy-to-make Korean Beef Bowl that satisfies cravings for bold flavors without the need for takeout. It's a nutritious, high-protein meal that will quickly become a favorite in your weekly rotation.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute regular soy sauce with tamari and ensure your gochujang brand is certified gluten-free. The dish maintains all its savory flavor while being completely safe for those avoiding gluten.

→ How spicy is this dish?

The heat level is moderate and adjustable. Gochujang provides a mild to medium spice with deep, fermented flavor. You can increase the heat by adding more gochujang, drizzling sriracha, or including sliced fresh chilies as garnish.

→ Can I use a different protein?

Absolutely. Ground turkey or chicken work beautifully for a lighter version, though they may require slightly less cooking time. You can also use crumbled tofu for a vegetarian option, adjusting the cooking time accordingly.

→ How long do leftovers keep?

Store the cooked beef separately from rice and fresh toppings in airtight containers. The beef will keep well for 3-4 days in the refrigerator and reheats beautifully. Add fresh vegetables just before serving for the best texture.

→ What else can I use as toppings?

Beyond the suggested cucumber, carrot, and green onions, try shredded cabbage, steamed broccoli, pickled radishes, fried eggs, or sliced avocado. Kimchi makes an excellent addition for authentic Korean flavor and beneficial probiotics.

→ Can I freeze the beef mixture?

Yes, the cooked beef freezes well for up to 3 months. Let it cool completely, then store in freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of water if needed.