Description
This vibrant and flavorful 20 Minute Korean Gochujang Beef Bowl combines tender ground beef cooked with aromatic bell peppers, shallots, and garlic, all glazed in a spicy-sweet gochujang sauce. Served over rice and topped with a refreshing cucumber salad and crunchy peanuts, it’s a quick, satisfying meal that brings the bold tastes of Korean cuisine to your table.
Ingredients
Scale
Beef and Vegetables
- 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
- Spicy mayo (optional, for serving)
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef with a pinch of black pepper. Break up the meat as it cooks and sauté until fully browned, about 5 minutes.
- Saute Aromatics and Peppers: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh ginger to the skillet. Stir and cook for 2 minutes until fragrant and the peppers begin to soften.
- Add the Sauce: Pour in tamari or soy sauce, 2-3 tablespoons gochujang, ginger juice, and 1/3 cup water. Stir well to combine and cook for 2-3 minutes allowing the sauce to thicken and coat the beef mixture.
- Caramelize and Finish: Stir in maple syrup or honey and cook for an additional 1-2 minutes until the beef is glazed and caramelized. Remove from heat and toss with toasted sesame seeds.
- Make the Cucumber Salad: In a medium bowl, mix together chopped cucumbers, 1 tablespoon gochujang, chopped green onions or Thai basil, ginger juice or rice vinegar, and 1 teaspoon salt. Let the salad marinate for 5 minutes to develop flavor.
- Assemble the Bowls: Serve the gochujang beef and pepper mixture over warm cooked rice. Top with the cucumber salad and sprinkle with chopped roasted peanuts. Optionally, add a drizzle of spicy mayo before serving. Enjoy immediately!
Notes
- You can swap tamari for gluten-free soy sauce to keep the dish gluten-free.
- Adjust the amount of gochujang to your preferred spice level.
- If fresh ginger is not available, pickled ginger works well and adds a unique tang.
- Spicy mayo is optional but adds a creamy texture and extra heat.
- Use any cooked rice of your choice, such as white jasmine or brown rice.
- For a vegetarian version, substitute ground beef with firm tofu or mushrooms and use vegetarian-friendly tamari or soy sauce.
