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- 1 pound ground beef - 1 tablespoon sesame oil - 1/4 cup soy sauce - 1 tablespoon gochujang (Korean red chili paste) - 3 cloves garlic, minced - 1 inch piece ginger, grated - 2 tablespoons brown sugar - 1/2 cup shredded carrots - 1/2 cup steamed broccoli florets - 2 green onions, chopped - Sesame seeds for garnish Gathering your ingredients is vital for a smooth cooking process. The ground beef forms the heart of this dish, providing rich flavor and protein. Sesame oil adds a nutty aroma, enhancing the overall taste. Soy sauce introduces umami, while gochujang brings a delightful kick. For a fragrant base, use minced garlic and grated ginger. These ingredients not only boost flavor but also offer health benefits. Brown sugar balances the heat with sweetness. You can customize your veggies too. Shredded carrots and steamed broccoli add color and nutrition. Don’t forget the garnishes! Chopped green onions and sesame seeds bring a pop of freshness and texture. Having everything prepared before you start will make cooking easier and more enjoyable. {{ingredient_image_1}} 1. Heating oil and sautéing aromatics: Start by heating 1 tablespoon of sesame oil in a large skillet over medium heat. This oil gives a nice nutty flavor. Next, add 3 cloves of minced garlic and a 1-inch piece of grated ginger. Sauté them for about 1 minute until they smell amazing. 2. Cooking ground beef: Increase the heat to medium-high. Now, add 1 pound of ground beef to the skillet. Cook it for about 5-6 minutes. Use a spatula to break the beef apart as it cooks. You want it nice and browned. 1. Mixing in sauces and seasonings: Once the beef is browned, stir in 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of gochujang, and 1/2 teaspoon of black pepper. The gochujang adds a great kick. 2. Adjusting flavor and consistency: Cook this mixture for another 2-3 minutes. This lets the flavors blend well. The sauce should thicken slightly, creating a rich coating for the beef. 1. Layering rice and beef mixture: To put it all together, start with a bowl of cooked rice. You can use white, brown, or jasmine rice. Scoop a generous amount of the beef mixture on top of the rice. 2. Adding vegetables and garnishes: Next, add some color! Sprinkle shredded carrots and steamed broccoli over the beef. Finish with sesame seeds and a few chopped green onions for garnish. This adds a lovely crunch and makes the dish look beautiful. To get the best beef texture, use a hot skillet. This helps the beef brown nicely. Browned meat adds flavor and a nice look. Break the meat apart as it cooks. This keeps it tender and juicy. Stir often for even cooking. Flavor melding is key. After adding sauces, let the mixture cook for a few minutes. This allows the flavors to mix well. The sauce should thicken slightly, which makes it richer. Once done, add green onions for a fresh note. For festive occasions, think color! Use bright bowls and arrange the food nicely. Layer rice, beef, and veggies for a pretty look. Adding sesame seeds on top makes it shine. You can also serve extra sesame seeds on the side for guests. Pair these bowls with simple side dishes. A fresh salad or pickled vegetables work great. They add crunch and balance the meal. A cold drink, like iced green tea, complements the flavors well. If you want to switch from ground beef, try ground turkey or chicken. These options work well in this recipe and keep it light. For a vegetarian twist, use crumbled tofu or tempeh. Both soak up flavors and offer a hearty bite. If you need a low-sodium option, look for low-sodium soy sauce. It still gives that savory taste without too much salt. You can also use tamari for a gluten-free choice. Pro Tips Use Lean Ground Beef: Opt for lean ground beef (90% lean or higher) to reduce excess fat and make your dish healthier without sacrificing flavor. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of gochujang or omit it entirely. You can always add a little at the end to taste. Meal Prep Friendly: This dish is great for meal prep! Cook a larger batch and store it in the refrigerator for up to 4 days or freeze for longer storage. Fresh Herb Garnish: Enhance the flavor and presentation by adding fresh herbs like cilantro or mint alongside the green onions for a fresh twist. {{image_2}} You can switch up the protein in these bowls. Use ground chicken or turkey instead of beef. These options are leaner. They also soak up flavor well. If you want a meatless meal, try tofu. Firm tofu works best. Crumble it and sauté it like ground beef. This choice is high in protein and works great with the sauce. You can make these bowls as spicy as you like. Adjust the gochujang based on your taste. Start with less if you prefer milder flavors. You can add extra chili flakes for more heat. Just sprinkle them on top when serving. This way, everyone can enjoy their meal at their spice level. Feel free to mix in different veggies. Bell peppers and snap peas add color and crunch. You can also use seasonal vegetables. In summer, zucchini or corn work great. In fall, consider adding squash. This makes your meal fresh and fun. It also adds more nutrients to your bowls. To keep your Korean ground beef bowls fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Make sure to cool the food to room temperature before sealing it. This helps keep flavors intact and prevents bacteria growth. Your leftovers will stay good for about three to four days. You can freeze assembled bowls for later meals. Pack them in freezer-safe containers, leaving some space for expansion. When you’re ready to eat, thaw the bowls in the fridge overnight. To heat, use a microwave until hot, stirring halfway for even cooking. You can also reheat them on the stove over low heat. In the fridge, your Korean ground beef bowls last for three to four days. In the freezer, they can stay fresh for up to three months. Just remember to label your containers with dates. This way, you can enjoy them at their best quality. Gochujang is a thick, red chili paste from Korea. It has a nice spicy and sweet flavor. I use it to add depth to my dishes. It’s made from red chili powder, glutinous rice, fermented soybeans, and salt. This paste adds warmth and richness to the beef. Benefits of using gochujang include: - Adds unique flavor - Enhances the taste of sauces - Provides a mild heat - Pairs well with various ingredients You can mix gochujang into marinades or sauces. Start with a small amount, then taste as you go. Yes, you can make Korean Ground Beef Bowls ahead of time. This dish stores well in the fridge. It’s a great option for meal prep. Tips for meal prepping include: - Cook the beef mixture and cool it before storing. - Keep rice and vegetables separate until serving. - Use airtight containers to keep the food fresh. When you are ready to eat, warm the beef and rice. You can add fresh veggies right before serving for crunch. You can serve many side dishes with these bowls. They add variety and taste to your meal. Suggestions include: - Kimchi for a tangy kick - Steamed dumplings for extra flavor - A light salad with sesame dressing - Cold cucumber salad for freshness For beverages, I recommend iced green tea or a light lager. These pair nicely with the rich flavors of the dish. Korean Ground Beef Bowls are a tasty dish you can easily make. We covered the key ingredients like ground beef, sesame oil, and gochujang. I shared steps to cook and mix flavors well. Remember, tips for great texture and vibrant presentation make a big difference. You can even switch out proteins and veggies to suit your taste. Storing leftovers correctly keeps your meals fresh. Try these ideas and feel free to customize. Enjoy your cooking journey!

Korean Ground Beef Bowls

A flavorful and spicy dish featuring ground beef served over rice with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 quarter cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 teaspoon black pepper
  • 2 green onions chopped
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 half cup shredded carrots
  • 1 half cup steamed broccoli florets
  • none sesame seeds for garnish

Instructions
 

  • In a large skillet, heat the sesame oil over medium heat.
  • Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant.
  • Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, about 5-6 minutes, breaking it apart with a spatula.
  • Stir in the soy sauce, brown sugar, gochujang, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  • Remove from heat and stir in the chopped green onions, reserving a few for garnish.
  • To assemble the bowls, place a scoop of cooked rice in each bowl. Top with a generous amount of the Korean ground beef mixture.
  • Add shredded carrots and steamed broccoli to the bowls for a pop of color and crunch.
  • Sprinkle sesame seeds and reserved green onions on top for garnish.

Notes

Serve in colorful bowls, using different vegetables for added color appeal. Arrange the ingredients attractively, and serve with extra sesame seeds on the side for guests to add more as they like.
Keyword beef, dinner, easy, korean, rice