Description
This 20 Minute Korean Gochujang Beef Bowl recipe is a quick and flavorful meal featuring tender ground beef cooked with vibrant bell peppers, garlic, and shallots, coated in a rich, slightly spicy gochujang sauce. Paired with a refreshing cucumber salad and garnished with toasted sesame seeds and chopped peanuts, this dish offers a perfect balance of spicy, savory, and fresh flavors, ideal for weeknight dinners.
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
- 2-3 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 or Thai basil
- 2 tbsp ginger juice or rice vinegar
- 1 tsp salt
- Optional: chili flakes (to taste)
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef seasoned with a pinch of black pepper. Cook, breaking up the meat with a spatula, until it is browned and cooked through, about 5 minutes.
- Add Vegetables and Butter: Add the butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet. Cook together for 2 minutes to soften the vegetables and develop flavor.
- Make the Sauce: Pour in the tamari or soy sauce, then add the Gochujang and ginger juice along with 1/3 cup of water. Stir well and cook until the sauce thickens and coats the beef and vegetables, about 2-3 minutes.
- Caramelize the Beef: Stir in the maple syrup or honey and continue to cook, stirring regularly, for another 1-2 minutes until the beef mixture becomes caramelized. Remove the skillet from the heat and toss everything with toasted sesame seeds.
- Prepare Cucumber Salad: In a bowl, combine the chopped Persian cucumbers with salt, optional chili flakes, Gochujang, ginger juice or rice vinegar, and chopped green onions or Thai basil. Let the salad sit for 5 minutes to marinate and develop flavor.
- Serve: Spoon the beef and pepper mixture over bowls of cooked rice. Serve alongside the cucumber salad, and top the bowls with chopped roasted peanuts. Optionally, add spicy mayo for extra heat and creaminess. Enjoy your meal!
Notes
- You can substitute the ground beef with ground chicken or pork as preferred.
- Adjust the amount of Gochujang based on your spice tolerance.
- Pickled ginger adds a tangy depth, but fresh grated ginger also works well.
- Serve with steamed white or brown rice for a complete meal.
- Spicy mayo can be made by mixing mayonnaise with a little Gochujang or sriracha.
- The cucumber salad can be made ahead and refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
