Description
This 20 Minute Korean Gochujang Beef Bowls recipe delivers a quick and flavorful meal featuring savory ground beef cooked with vibrant bell peppers, shallots, and a spicy-sweet gochujang sauce. Served over rice and topped with a refreshing cucumber salad, toasted sesame seeds, and chopped roasted peanuts, this dish balances heat and freshness in a satisfying bowl perfect for busy weeknights.
Ingredients
Scale
Beef and Vegetable Mixture
- 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)
Sauce
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/3 cup water
Toppings and Salad
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- 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
- Cooked rice, for serving
- Spicy mayo (optional, for serving)
Instructions
- Cook the beef: In a large skillet over medium heat, combine the ground beef with a pinch of black pepper. Break up the meat as it cooks and brown it thoroughly until cooked through, approximately 5 minutes.
- Cook vegetables with the beef: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet. Stir together and cook for 2 minutes until fragrant and the vegetables start to soften.
- Add sauce ingredients: Pour in tamari or soy sauce, 2-3 tablespoons gochujang, ginger juice, and 1/3 cup water. Stir to combine all ingredients and cook for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly.
- Caramelize the beef: Mix in maple syrup or honey and continue cooking for another 1 to 2 minutes, stirring frequently until the beef is glazed and caramelized. Remove from heat and toss in toasted sesame seeds.
- Prepare the cucumber salad: In a medium bowl, combine chopped Persian cucumbers, 1 tablespoon gochujang, chopped green onion or Thai basil, ginger juice or rice vinegar, and 1 teaspoon salt. Mix well and allow to marinate for 5 minutes.
- Assemble the bowls and serve: Spoon cooked beef and pepper mixture over bowls of cooked rice. Top each bowl with the prepared cucumber salad and sprinkle with chopped roasted peanuts. Add spicy mayo if desired and serve immediately.
Notes
- Pickled ginger adds a tangy bite; fresh grated ginger works well if pickled is unavailable.
- Adjust gochujang quantity to control spice level according to your preference.
- Spicy mayo is optional but adds a creamy heat that complements the dish.
- Use tamari as a gluten-free soy sauce alternative if needed.
- This recipe pairs well with steamed jasmine or short-grain rice.
