Description
This Korean Ground Beef Bowl is a quick and flavorful meal featuring tender ground beef cooked in a savory and spicy sauce made with gochujang, soy sauce, brown sugar, and fresh ginger. Served over a bed of white or brown rice and garnished with green onions and sesame seeds, it’s a satisfying dish perfect for weeknight dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 2 cups cooked white or brown rice
- 1 bunch green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Optional: sliced red chili peppers for garnish
Instructions
- Heat Sesame Oil: Warm 1 tablespoon of sesame oil in a large skillet over medium-high heat to prepare for cooking the garlic and beef.
- Cook Garlic: Add the minced garlic cloves to the hot oil and cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Brown Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Stir occasionally and cook for 5-7 minutes until the beef is browned and cooked through.
- Mix Sauce: While the beef cooks, whisk together brown sugar, soy sauce, freshly grated ginger, and gochujang in a small bowl until well combined.
- Add Sauce to Beef: Pour the prepared sauce over the cooked beef in the skillet. Stir thoroughly to coat the beef evenly with the sauce, then let it simmer for 2-3 minutes to blend the flavors.
- Season: Taste and adjust seasoning with salt and pepper according to your preference.
- Serve: Spoon the flavorful beef over cooked rice bowls. Garnish with sliced green onions and sprinkle with sesame seeds.
- Optional Garnish: Add sliced red chili peppers for an extra spicy kick if desired.
Notes
- Use lean ground beef to reduce excess fat and keep the dish healthy.
- Adjust the amount of gochujang to control spiciness to your liking.
- Brown or white rice can be used depending on preference or availability.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This dish can be prepared ahead and reheated for a convenient meal prep option.
