Description
Gochujang Beef Rice Bowls are a delicious weeknight meal featuring savory ground beef, steamed vegetables, and a spicy gochujang sauce served over rice.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 4 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
- Stir in the gochujang, soy sauce, brown sugar, and sesame oil. Mix well and let it simmer for about 2-3 minutes to combine the flavors.
- While the beef mixture simmers, steam the broccoli florets until tender, about 4-5 minutes.
- To assemble the bowls, divide the cooked rice among four bowls. Top with the gochujang beef mixture, steamed broccoli, and shredded carrots.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicier kick, add extra gochujang or a sprinkle of red pepper flakes to the beef mixture.
- Substitute ground turkey or chicken for a leaner option, or use tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg