Quick Korean Ground Beef Rice Bowl Recipe with Easy Spicy Gochujang Drizzle
A quick and easy Korean-inspired ground beef rice bowl topped with a spicy-sweet gochujang drizzle, perfect for fast weeknight dinners that are flavorful and satisfying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1 pound (450g) ground beef (85% lean recommended)
- 3 cloves garlic, minced
- 2 tablespoons (30ml) soy sauce (low sodium preferred)
- 1 tablespoon (12g) brown sugar
- 1 tablespoon (15ml) sesame oil
- 3 tablespoons (45ml) gochujang (Korean chili paste)
- 1 tablespoon (15ml) rice vinegar
- Cooked white rice (short grain or jasmine), about 2 cups cooked
- Green onions, sliced (divided)
- 1 teaspoon (3g) toasted sesame seeds
- 1 tablespoon (15ml) vegetable or sesame oil for cooking beef
- Optional add-ins: shredded carrots, steamed broccoli, kimchi, fried egg
Instructions
- Cook 2 cups (about 360g) of white rice according to package instructions or reheat leftover rice.
- In a small bowl, whisk together 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon sesame oil until smooth. Add water to thin if needed and set aside.
- Heat 1 tablespoon vegetable or sesame oil in a large skillet over medium-high heat.
- Add ground beef, breaking it apart with a spatula, and cook for 5-7 minutes until no longer pink and starting to brown.
- Reduce heat to medium, stir in minced garlic and cook for 30 seconds until fragrant.
- Add 2 tablespoons soy sauce, 1 tablespoon brown sugar, and half of the sliced green onions. Mix well and cook for 2-3 minutes until sauce reduces slightly and beef is glossy.
- Spoon cooked rice into bowls, top with the Korean ground beef mixture.
- Drizzle the prepared gochujang sauce over the beef in thin streams.
- Garnish with remaining green onions and toasted sesame seeds.
- Optional: add steamed or roasted veggies or a fried egg on top for extra texture and richness.
Notes
Do not overcrowd the pan when browning beef to ensure caramelization. Whisk gochujang sauce until smooth to avoid clumps. Adjust spice level by reducing gochujang or mixing with mayo/yogurt. Let assembled bowls sit 5 minutes before eating to meld flavors. Use day-old rice for better texture. Store beef and rice separately for leftovers and add sauce fresh when reheating.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 475
- Sugar: 10
- Sodium: 700
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2.5
- Protein: 28
Keywords: Korean ground beef, gochujang, rice bowl, quick dinner, spicy sauce, weeknight meal, easy recipe