Korean Ground Beef Bowl (Printable)

Spicy, savory beef over fluffy rice with fresh veggies and tangy kimchi.

# Components:

→ Beef Seasoning

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

→ 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 tablespoons toasted sesame seeds

# Method:

01 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and ginger for 1 minute until fragrant.
02 - Add ground beef to the skillet and cook, breaking apart with a spatula, for 5 to 6 minutes until browned and cooked through.
03 - Stir in gochujang, soy sauce, and brown sugar. Continue cooking for 2 to 3 minutes until the sauce thickens and coats the beef.
04 - Remove 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 beef, edamame, cucumber, carrot, and kimchi.
06 - Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet and comes together in under half an hour, perfect for nights when youre too tired to think.
  • The balance of spicy, sweet, and savory hits every craving without feeling heavy or complicated.
  • You can swap proteins or pile on whatever vegetables are lingering in your crisper drawer.
02 -
  • Dont skip toasting your sesame oil in the pan first; raw sesame oil added at the end tastes flat compared to the nutty depth you get from heating it with the garlic.
  • If your gochujang is older or from a new brand, taste a tiny bit before adding the full amount because heat levels vary wildly.
  • Let the beef get a little crispy in spots instead of stirring constantly; those browned bits add texture and keep the bowl from feeling one note.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top; the aroma intensifies and they add real crunch instead of just decoration.
  • Use day old rice if you have it because it holds up better under the toppings and doesnt turn mushy when the sauce seeps in.
  • If your kimchi is very sour, rinse it lightly under cold water to mellow the funk without losing the tangy punch.
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