Name: Firecracker Ground Beef Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups cooked rice (white, brown, or cauliflower); 1 lb ground beef (85–93% lean) or ground chicken; 1 tbsp neutral oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 4 scallions, whites and greens divided, sliced; 0.5 tsp smoked paprika; 0.25–0.5 tsp red pepper flakes; 0.25 tsp black pepper; 0.25 tsp kosher salt; 0.33 cup low-sodium soy sauce (or tamari); 1.5–2 tbsp gochujang; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar; 0.5 cup water or broth; 2 tsp cornstarch; 0.5 tsp sesame oil (finish); toasted sesame seeds (topping); cucumber ribbons (topping, optional); lime wedges (topping, optional)

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Spicy-sweet, glossy beef over rice—Korean-inspired weeknight bowls in ~20 minutes.

A tangle of steamy rice topped with lacquered firecracker beef, crunchy cucumbers, and scallions, bold heat, balanced sweetness, no fuss.

Side view of firecracker ground beef over white rice with scallions, sesame, and cucumber ribbons in a shallow gray bowl.

Why You’ll Love It

Big flavor, tiny clock: 20-minute skillet dinner (ties to Quick + Dinner Meal Prep).
Health-leaning options: Use 93% Healthy Ground Beef or ground chicken; lighter sweetener; brown rice (Ground Beef Recipes Healthy, Ground Chicken Recipes, Korean Ground Beef And Rice Bowls Healthy).
Korean-inspired firecracker sauce: Gochujang + soy = the spicy Ground Beef Mixture you crave (Firecracker Ground Beef, Easy Korean Ground Beef Bowl).
Meal-prep friendly: Bowls keep and reheat like a dream.
Pantry-simple: Bloom spices directly into the raw ground beef with spices for fast depth.

Ingredients (notes only)

Base

Cooked rice (jasmine, basmati, or brown) or cauliflower rice.

Beef & Aromatics

Ground beef (85–93% lean) or ground chicken.
Garlic & ginger: classic Korean-style warmth.
Scallions: whites sauté in; greens to finish.

Firecracker Sauce

Low-sodium soy (or tamari, GF), gochujang (Korean chili paste), rice vinegar, honey/brown sugar, water/broth, cornstarch, chili flakes (heat to taste), sesame oil (finish).

Crunchy Toppings

Quick cucumber ribbons/matchsticks, toasted sesame seeds, lime wedges (optional), carrot sticks, fried or jammy egg (optional).

Step-By-Step (Stovetop, serves 4)

Whisk sauce. In a bowl: ⅓ cup soy, 1½–2 tbsp gochujang, 2 tbsp honey/brown sugar, 1 tbsp rice vinegar, ½ cup water/broth, 2 tsp cornstarch. Set aside.
Sizzle aromatics. Heat 1 tbsp oil in a 12″ skillet (med-high). Add 3 cloves garlic + 1 tbsp grated ginger; cook 20–30 sec.
Brown & bloom. Add 1 lb ground beef and ½ tsp each smoked paprika, chili flakes, black pepper (season the raw ground beef with spices). Cook, breaking up, until browned and 160°F/71°C. Drain if needed. (For ground chicken: cook to 165°F/74°C.)
Glaze. Stir in scallion whites (30 sec). Pour in sauce; simmer 1–2 min until glossy and thick. Splash water if too tight.
Taste. More gochujang for heat, or a pinch of sugar for balance.
Serve. Spoon over warm rice. Top with cucumbers, scallion greens, sesame, and (optional) egg.
Finish. Drizzle a few drops of sesame oil and squeeze lime.

Pro Tips

Brown first, then sauce for caramelized flavor and springy texture.
Control heat: start with 1½ tbsp gochujang + a pinch of chili; build from there.
Shiny, not gummy: 2 tsp cornstarch is enough; thin with water if needed.
Veg boost: Stir broccoli in with the sauce and steam 2–3 min for a “healthy beef & rice bowl.”
Rice matters: Hot, fluffy rice = best absorption of sauce.

Variations (mapped to interests)

Healthy Ground Beef: use 93% lean, cut sweetener to 1 tbsp, serve over cauliflower rice.
Ground Chicken Recipes: swap pound-for-pound; cook to 165°F.
Easy Korean Ground Beef Bowl: add 1 tsp sesame seeds into the sauce and top with kimchi.
Firecracker (extra-spicy): add 1 tsp chili-garlic sauce or crushed red pepper to the sauce.
Meal-Prep Boxes: rice + beef + steamed broccoli + pickled cukes; lids on after cooling 10 minutes.

How to Serve

Bowl order: rice → beef → cucumbers → scallions/sesame → (egg, lime).
Sides: miso soup, steamed edamame, sheet-pan broccoli.

Make Ahead & Storage

Fridge: 3–4 days (store rice and beef separately).
Freeze: Beef only, up to 2 months. Thaw overnight.
Reheat: Skillet with a splash of water, or microwave 60–90 sec, stirring.

FAQs

Is this very spicy?
Medium by default; reduce gochujang to 1 tbsp for mild.

Gluten-free?
Yes—use tamari and a GF-certified gochujang.

Can I use brown rice or quinoa?
Yes; both keep sauces from tasting too sweet and fit a healthier bowl.

Sugar-free option?
Use 1–2 tsp monk fruit or erythritol; simmer 1 extra minute.

Simple Nutrition (estimate, per bowl w/ 1 cup cooked white rice)

Sarah

Firecracker Ground Beef Bowls

Korean-inspired firecracker ground beef glazed in a spicy-sweet gochujang sauce. Fast, flexible, and perfect for dinner meal prep.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Korean-Inspired

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

4 cups cooked rice (white, brown, or cauliflower)
1 lb ground beef (85–93% lean) or ground chicken
1 tbsp neutral oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 scallions, whites and greens divided, sliced
0.5 tsp smoked paprika
0.25–0.5 tsp red pepper flakes
0.25 tsp black pepper
0.25 tsp kosher salt
0.33 cup low-sodium soy sauce (or tamari)
1.5–2 tbsp gochujang
2 tbsp honey or brown sugar
1 tbsp rice vinegar
0.5 cup water or broth
2 tsp cornstarch
0.5 tsp sesame oil (finish)
toasted sesame seeds (topping)
cucumber ribbons (topping, optional)
lime wedges (topping, optional)

Equipment

12-inch skillet
mixing bowl
whisk
knife and cutting board
rice cooker (optional)
Instant-read thermometer

Method

Whisk the firecracker sauce until smooth.
Heat oil in a large skillet over medium-high. Sauté garlic and ginger 20–30 sec.
Add beef plus Spice Bloom to season the raw ground beef with spices; cook until browned and 160°F/71°C (chicken 165°F/74°C).
Stir in scallion whites. Pour in sauce; simmer 1–2 min until glossy and thickened.
Spoon over hot rice. Top with scallion greens, sesame, cucumbers, and a drizzle of sesame oil.
Adjust heat/sweet to taste and serve.

Nutrition

Calories: 520kcalCarbohydrates: 62gProtein: 29gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 980mgPotassium: 680mgFiber: 3gSugar: 14gVitamin A: 300IUVitamin C: 12mgCalcium: 70mgIron: 4mg

Notes

GF: Use tamari and GF gochujang. DF: Naturally dairy-free. Lighter: Use 93% lean beef or ground chicken; halve sweetener. Veg add-ins: Broccoli, snap peas, or carrots—steam in sauce 2–3 minutes. Equipment: 12-inch skillet, rice cooker (optional), instant-read thermometer. Alternate Methods: Sheet-Pan 425°F for 10–12 min. Air Fryer 380°F for 7–9 min. Toss with sauce after cooking.

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