Ingredients
- 1 lb ground beef (80/20)
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar, packed
- 1 tbsp gochujang (Korean chili paste)
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame oil
- 1/2 tsp black pepper
- 4 cups cooked white rice
- 4 green onions, thinly sliced
- 1 tsp sesame seeds
- 1 cup sliced cucumber or kimchi, for serving (optional)
Instructions
- Brown the beef. Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, 6–7 minutes until browned and crisp at the edges. Drain off excess fat, leaving about a tablespoon in the pan.
- Whisk the sauce. While the beef cooks, whisk the soy sauce, brown sugar, gochujang, garlic, ginger, sesame oil, and black pepper in a small bowl.
- Glaze. Pour the sauce over the beef and simmer 2–3 minutes, stirring, until the sauce thickens slightly and coats every crumble in a glossy glaze.
- Build the bowls. Divide the rice among four bowls. Pile the Korean beef generously over the top.
- Finish fresh. Shower with green onions and sesame seeds; add cucumber or kimchi on the side for crunch and tang. Serve immediately.
💡 Bowl smarts
Let the beef sit undisturbed for a minute or two while browning — those crispy caramelized bits are pure flavor. Gochujang varies in heat; start with a tablespoon and add more at the table. A fried egg on top turns this into a legit bibimbap-style bowl. Double the batch for meal prep — the beef keeps 4 days and reheats perfectly for lunches.
Common questions
What is gochujang and where do I find it?
Gochujang is a fermented Korean chili paste — sweet, savory, and mildly spicy. Find it in the international aisle or Asian markets; it keeps for months in the fridge.
Can I use ground turkey or chicken?
Yes — both work well. They are leaner, so add a teaspoon of oil when browning and watch that they do not dry out.
How spicy is this?
Mild-medium with one tablespoon of gochujang. It is more sweet-savory than hot — add sriracha at the table for extra kick.
Can I meal prep these bowls?
Absolutely — portion beef and rice into containers for up to 4 days. Keep the cucumber, scallions, and kimchi separate until serving.
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