Spicy Korean Beef Bowls

$- 1 lb ground beef (80/20) - 4 cloves garlic, minced - 1-inch piece of ginger, finely grated - 1/4 cup low-sodium soy sauce - 2 tablespoons brown sugar - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 teaspoon rice vinegar - 2 green onions, sliced (separate white and green parts) - 1 cup cooked jasmine rice - 1 cup shredded carrots - 1 small cucumber, thinly sliced - Sesame seeds for garnish - Fresh cilantro for garnish - Optional: Kimchi for serving I love using these fresh ingredients. They make the dish pop with flavor. The ground beef is the star and adds a hearty touch. Garlic and ginger bring warmth and depth. The soy sauce gives umami, while brown sugar balances the heat from gochujang. Gochujang is a spicy Korean chili paste. It adds a rich heat and a hint of sweetness. Sesame oil gives a nutty flavor that ties everything together. Rice vinegar adds a touch of brightness. For a fresh crunch, I use shredded carrots and sliced cucumber. They add color and texture to the bowl. Green onions are great for garnish and extra flavor. I finish with sesame seeds and cilantro for a lovely look. If you want more spice, serve with kimchi on the side. This mix of ingredients makes the Spicy Korean Beef Bowls a must-try meal! {{ingredient_image_2}} First, heat a large skillet over medium-high heat. Add 1 pound of ground beef to the skillet. Cook the beef for 5 to 7 minutes. Break it apart with a spatula as it cooks. Make sure it is fully browned. If there is extra grease, drain it carefully from the skillet. Next, add 4 cloves of minced garlic and 1-inch piece of finely grated ginger. Sauté these with the beef for 1 to 2 minutes. When the garlic is lightly golden, you know it’s ready. The aroma will fill your kitchen, making it smell amazing. Now, stir in 1/4 cup of low-sodium soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of gochujang. Add 1 tablespoon of sesame oil and 1 teaspoon of rice vinegar. Mix everything well. Reduce the heat slightly and let it simmer for about 3 to 4 minutes. This helps the flavors blend together nicely. While the beef simmers, prepare your serving bowls. Start by laying down a generous scoop of cooked jasmine rice in each bowl. This rice will serve as a base for your delicious meal. On top of the jasmine rice, layer the spicy beef mixture. Use a generous amount to ensure each bite is packed with flavor. Then, add a handful of shredded carrots and a few thin slices of cucumber. These fresh veggies add a nice crunch. Finally, garnish each bowl. Use the green parts of the sliced green onions for a pop of color. Sprinkle sesame seeds on top, and add a handful of fresh cilantro for extra flavor. If you like, serve each bowl with a side of kimchi for an added kick. Enjoy your Spicy Korean Beef Bowls! When making Spicy Korean Beef Bowls, choose ground beef with a good fat content. I prefer using 80/20 ground beef. This mix keeps the meat juicy and flavorful. Leaner beef may dry out. You want a rich taste that blends well with the spices. Everyone has different spice tastes. If you like it hot, add more gochujang. Start small, maybe an extra half tablespoon. Taste as you go. For less heat, use less gochujang. You can also add sugar to balance the heat. This gives you control over the spice. Marinades can elevate your beef's taste. For a quick marinade, mix soy sauce, sesame oil, and a bit of gochujang. Let the beef soak for 15-30 minutes before cooking. This step adds depth. You’ll notice a big difference in taste. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your dish significantly. Avoid using pre-minced options for the best taste. Adjust Spice Level: If you prefer a milder dish, start with less gochujang and gradually add more to taste. You can always add spice, but it’s hard to take it away! Customize Your Toppings: Feel free to add other toppings like avocado, radishes, or a drizzle of sriracha for extra flavor and texture. Make It Ahead: This beef mixture can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep. {{image_4}} You can swap the ground beef for other meats. Try ground turkey or chicken for a lighter dish. If you prefer plant-based options, use lentils or tofu. These alternatives keep the dish flavorful and healthy. Each option adds a unique taste and texture. Just cook them the same way as the beef. Want to pack in more veggies? Add bell peppers, zucchini, or broccoli to the beef. Sauté them along with the garlic and ginger. This adds color and crunch to your bowl. You can also use cauliflower rice instead of jasmine rice. This gives you a low-carb option while keeping it tasty. If you need a low-carb meal, skip the rice. Instead, serve the spicy beef over a bed of leafy greens. Try using romaine, spinach, or kale. The beef pairs well with these crisp greens. You still get that hearty flavor without the extra carbs. This option is perfect for a healthy dinner. To store leftovers, let the spicy beef cool down. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate the rice and beef for better storage. This keeps each part fresh and tasty. When you are ready to eat, reheat the beef in a skillet over medium heat. Stir it often to warm it evenly. If the beef seems dry, add a splash of water or broth. You can also use the microwave. Heat it in short bursts, stirring every 30 seconds. This keeps the beef juicy and delicious. You can freeze the beef for later. Pack it in a freezer-safe container or bag. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. You can freeze the rice too, but it may lose some texture. Gochujang is a Korean chili paste. It adds heat and depth to many dishes. Made with red chili powder, glutinous rice, and fermented soybeans, it has a sweet and spicy flavor. You can find it in Asian markets or online. It is a key ingredient in many Korean recipes, including our Spicy Korean Beef Bowls. Yes, you can prepare this dish ahead. Cook the beef mixture and store it in the fridge. It lasts up to three days. When ready to eat, simply reheat the beef and serve over fresh rice. This makes it easy for busy days when you want a quick meal. These bowls are tasty on their own but pair well with sides. Consider serving kimchi for extra flavor. You can also add a simple salad or steamed vegetables. These sides add freshness and balance to the meal. To make this recipe gluten-free, substitute the soy sauce. You can use tamari, which is a gluten-free alternative. Make sure the gochujang you choose is also gluten-free. Most brands offer gluten-free options, so check the label. This way, you can enjoy the dish without gluten. This blog post covers how to make Spicy Korean Beef Bowls. We explored key ingredients like ground beef, garlic, and fresh vegetables. I shared simple steps for cooking and assembling your dish. You learned tips to choose the best beef and adjust spice levels. I also presented variations for different diets and explained storage options for leftovers. In summary, these bowls are not only tasty but also customizable. Enjoy your cooking, and feel free to experiment with flavors!$

Spicy Korean Beef Bowls

A flavorful and spicy dish featuring ground beef, served over jasmine rice with fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Korean

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef (80/20)
4 cloves garlic, minced
1 inch piece of ginger, finely grated
0.25 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sesame oil
1 teaspoon rice vinegar
2 pieces green onions, sliced (separate white and green parts)
1 cup cooked jasmine rice
1 cup shredded carrots
1 small cucumber, thinly sliced
to taste sesame seeds for garnish
to taste fresh cilantro for garnish
to serve kimchi (optional)

Instructions

In a large skillet over medium-high heat, add the ground beef. Cook for 5-7 minutes until it is fully browned, breaking it apart with a spatula as it cooks. If there is excess grease, carefully drain it from the skillet.
Add the minced garlic and finely grated ginger to the skillet with the beef. Sauté for 1-2 minutes until the mixture is fragrant and the garlic is lightly golden.
Stir in the soy sauce, brown sugar, gochujang, sesame oil, and rice vinegar into the beef mixture. Mix everything thoroughly and reduce the heat slightly. Allow it to simmer for 3-4 minutes so the flavors can meld together, stirring occasionally.
While the beef simmers, get your serving bowls ready by laying down a generous scoop of cooked jasmine rice at the bottom of each bowl.
On top of the jasmine rice, generously layer the spicy beef mixture. Add a handful of shredded carrots and a few slices of cucumber to each bowl for a fresh crunch.
Finish off the bowls by garnishing with the sliced green onions (using only the green parts), a sprinkle of sesame seeds, and a handful of fresh cilantro for a burst of color and flavor.
For an added kick of flavor, serve each bowl with a side of kimchi, if desired.

Notes

Serve with kimchi for an extra kick.

Keyword beef, Korean, quick meal, rice, spicy