Description
This 20 Minute Korean Gochujang Beef Bowl recipe offers a quick and flavorful meal option featuring tender ground beef cooked with aromatic vegetables and a spicy-sweet gochujang sauce. Paired with a refreshing cucumber salad and crunchy nuts, this dish delivers a balanced combination of spicy, savory, and tangy flavors, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds ground beef
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
Cucumber Salad
- 4 Persian cucumbers, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
- 1 teaspoon salt
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef seasoned with a pinch of black pepper. Cook while breaking up the meat with a spatula until it is browned and cooked through, approximately 5 minutes.
- Saute Aromatics and Peppers: To the skillet, add the butter, sliced bell peppers, chopped garlic, sliced shallots, and either pickled or fresh ginger. Stir and cook these ingredients for about 2 minutes until they become fragrant and begin to soften.
- Add the Sauce: Pour in the tamari or soy sauce, gochujang, ginger juice, and 1/3 cup of water. Stir well to combine all the flavors. Allow the mixture to cook for 2 to 3 minutes, letting the sauce thicken and thoroughly coat the beef mixture.
- Caramelize and Finish: Stir in the maple syrup or honey to the skillet. Continue cooking for one to two more minutes, stirring often until the beef has a beautiful glaze and caramelized appearance. Remove the skillet from heat and toss the beef mixture with toasted sesame seeds for added flavor and texture.
- Make the Cucumber Salad: In a medium bowl, combine the chopped Persian cucumbers, gochujang, chopped green onion or Thai basil, and ginger juice or rice vinegar. Add a teaspoon of salt and mix well. Let the salad sit for five minutes to marinate and develop flavors.
- Assemble the Bowls: Serve the prepared beef and pepper mixture over bowls of cooked rice. Top each bowl with a portion of the cucumber salad and sprinkle chopped roasted peanuts on top. Optionally, add spicy mayo for extra richness. Enjoy immediately for the best taste.
Notes
- You can substitute tamari with soy sauce or a gluten-free soy alternative.
- For a spicier dish, increase the amount of gochujang according to your preference.
- To make it vegan, replace ground beef with plant-based mince and use vegan butter.
- Cook rice ahead of time or use quick-cooking rice to save preparation time.
- Adjust sweetness by varying the amount of maple syrup or honey.
- Leftover cucumber salad can be stored in the refrigerator for up to 2 days but is best fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
