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20 Minute Korean Gochujang Beef Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 105 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Description

This quick and flavorful 20 Minute Korean Gochujang Beef Bowl features tender ground beef cooked with bell peppers, shallots, and garlic in a spicy-sweet gochujang sauce, served alongside a refreshing cucumber salad. A perfect weeknight meal that combines bold Korean flavors with simple ingredients for a satisfying one-pan dish.


Ingredients

Units Scale

Main Ingredients

  • 1 1/2 lb ground beef (or chicken or pork)
  • 2 tbsp butter
  • 2 bell peppers, sliced
  • 3 shallots, sliced
  • 4 cloves garlic, chopped
  • 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
  • 1/2 cup tamari or soy sauce
  • 23 tbsp Gochujang (Korean chili paste)
  • 2 tbsp ginger juice
  • 2 tbsp maple syrup or honey
  • 1/4 cup toasted sesame seeds
  • 1/3 cup chopped roasted peanuts

Cucumber Salad

  • 4 Persian cucumbers, chopped
  • 1 tbsp Gochujang (Korean chili paste)
  • 1/4 cup chopped green onion and/or Thai basil
  • 2 tbsp ginger juice or rice vinegar
  • 1 tsp salt
  • Optional: chili flakes to taste

Instructions

  1. Cook the beef: In a large skillet over medium heat, combine the ground beef with a pinch of black pepper. Break up the meat and cook until browned, about 5 minutes.
  2. Sauté vegetables and add seasonings: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet. Cook for another 2 minutes, stirring to combine flavors.
  3. Add the sauce ingredients: Pour in the tamari or soy sauce, then add the gochujang and ginger juice along with 1/3 cup water. Cook until the sauce thickens and coats the beef and vegetables, about 2-3 minutes.
  4. Caramelize and finish the beef: Mix in the maple syrup or honey and continue to cook for another 1-2 minutes until the beef caramelizes slightly. Remove from heat and toss in toasted sesame seeds.
  5. Prepare the cucumber salad: In a separate bowl, combine chopped Persian cucumbers with salt, gochujang, chopped green onions or Thai basil, ginger juice or rice vinegar, and chili flakes if using. Let the salad sit for 5 minutes to marinate.
  6. Serve: Place the beef and pepper mixture over cooked rice in bowls. Serve the cucumber salad on the side and top the dish with chopped roasted peanuts. Optionally, add spicy mayo as a garnish. Enjoy immediately.

Notes

  • You can substitute ground chicken or pork for the beef according to preference.
  • Adjust the amount of gochujang based on your heat tolerance.
  • Pickled ginger can be replaced with fresh grated ginger for a less tangy flavor.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Serving with steamed jasmine or short-grain rice complements the flavors best.
  • Optional spicy mayo can be made by mixing mayonnaise with sriracha or more gochujang.

Nutrition

  • Serving Size: 1 bowl (about 1/6th of recipe)
  • Calories: 420
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 26g
  • Saturated Fat: 9g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 85mg