20-Minute Korean Gochujang Beef Bowls

Sweet-heat ground beef, glossy sauce, and quick pickles, fast, filling, and weeknight-ready

Sticky gochujang beef over hot rice with cool cucumbers and crunchy carrots, balanced, bold, and done in 20.

Why You’ll Love It

• Weeknight speed: Built for Healthy Bowls vibes—real flavor in 20 minutes.
• Crowd-pleasing sweet-heat: Glossy sauce hits the Recipes With Gochujang craving without overwhelming spice.
• Versatile: Toggle between Ground Beef Teriyaki Bowl, Korean BBQ Bowl, or Japanese Beef Bowl profiles (see Variations).
• Meal-prep friendly: Packs and reheats beautifully for lunches.
• Budget smart: Uses everyday ground beef with restaurant texture and sheen.

Craving more mains? Try the handheld BBQ Cheeseburger Wrap, cozy Crockpot Beef Stew, or fresh Greek Chicken Bowls.

Ingredients (notes only)

Beef & Aromatics

• 1 lb (450 g) ground beef (85–90%): tender, saucy result.
• 2 cloves garlic, minced; 1 tsp grated ginger.

Gochujang Sauce

• 2–3 Tbsp gochujang (adjust heat)
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp brown sugar or honey
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• ¼ cup water (plus 1 tsp cornstarch if you like it extra glossy)

Bowl Build & Toppings

• 4 cups hot rice (or cauliflower rice)
• 1 cup thin cucumber slices (quick-pickle with splash of vinegar + pinch salt/sugar)
• 1 cup shredded carrots
• 2 scallions, thinly sliced; sesame seeds
• Optional: kimchi, fried egg, nori strips

Step-by-Step Instructions

1. Whisk the sauce: Mix gochujang, soy, sugar, vinegar, sesame oil, and water (add cornstarch if using).
2. Brown beef: Heat a skillet over medium-high. Cook beef, breaking up, until browned and 160°F/71°C internal. Drain excess fat if needed.
3. Aromatics: Stir in garlic and ginger 30 seconds until fragrant.
4. Glaze: Pour in sauce; simmer 2–3 minutes until thick and shiny. Adjust salt or sweetness.
5. Build bowls: Rice → gochujang beef → cucumbers, carrots, scallions → sesame.
6. Serve: Add kimchi or a runny egg if you like.

Pro Tips

• Sauce control: Different gochujang brands vary—start with 2 Tbsp, add more to taste.
• Silky texture: A teaspoon of cornstarch gives that takeout gloss fast.
• Heat hack: Add ½ tsp gochugaru or a squeeze of sriracha if you want more kick.
• Reheat smart: Splash in water when reheating so sauce stays saucy.

Variations (mapped to interests)

• Ground Beef Teriyaki Bowl: Swap gochujang for 1 Tbsp teriyaki + 1 Tbsp soy; keep ginger/garlic.
• Korean BBQ Bowl: Add 1 tsp pear or apple puree and ½ tsp fish sauce; top with kimchi.
• Japanese Beef Bowl (gyudon-style): Use thin onion slices, a dash of mirin, and skip gochujang.
• Beef Bulgogi Bowl (fast): Add 1 tsp grated pear, ½ tsp sesame seeds in sauce; finish with extra scallions.

How to Serve

• Over steamed rice, cauliflower rice, or shredded cabbage.
• With miso soup or a simple cucumber salad.
• Add a fried egg for a richer bowl.

Make Ahead & Storage

• Fridge: 4 days, airtight (store rice/veg separately).
• Freeze: Beef only, up to 3 months.
• Reheat: Skillet with a splash of water; rice in microwave with a damp towel.

FAQs

Can I use ground turkey? Yes—cook to 165°F/74°C and reduce fat with a teaspoon of oil for browning.
No gochujang on hand? Try 1 Tbsp chili-garlic sauce + 1 tsp miso + ½ tsp paprika as a quick stand-in.
Too spicy? Add 1–2 tsp honey and a squeeze of lime to soften the heat.

Simple Nutrition Table (estimate, per bowl of 4)

Calories	Carbs	Fat	Protein	Sodium
~540	~60 g	~20 g	~28 g	~900 mg