Description
This 20 Minute Korean Gochujang Beef Bowl is a flavorful and quick weeknight meal featuring savory ground beef cooked with bell peppers, shallots, and a spicy-sweet Korean chili paste sauce. Served with a refreshing cucumber salad and topped with toasted sesame seeds and chopped peanuts, this dish offers a perfect balance of heat, umami, and crunch, ideal for those craving authentic Korean flavors in an easy-to-make bowl.
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 teaspoon salt
- Chili flakes (optional, quantity to taste)
Instructions
- Brown the Meat: In a large skillet over medium heat, add the ground beef and a pinch of black pepper. Break up the meat with a spatula as it cooks. Continue cooking until the beef is fully browned, about 5 minutes.
- Sauté Vegetables: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet with the browned beef. Cook for approximately 2 minutes until the vegetables begin to soften and become fragrant.
- Add Sauce Ingredients: Pour in tamari or soy sauce, then add the Gochujang and ginger juice along with 1/3 cup water. Stir well and cook for 2-3 minutes, allowing the sauce to coat the beef and vegetables evenly.
- Caramelize the Beef: Mix in the maple syrup or honey and continue to cook for an additional 1-2 minutes until the sauce thickens and the beef mixture becomes caramelized. Remove the skillet from heat and toss the mixture with toasted sesame seeds for added flavor.
- Prepare the Cucumber Salad: In a separate bowl, combine chopped Persian cucumbers with 1 teaspoon salt, chili flakes if using, Gochujang, ginger juice or rice vinegar, and chopped green onions or Thai basil. Mix thoroughly and let the salad sit for 5 minutes to marinate and develop flavor.
- Serve: Spoon the Korean Gochujang beef and pepper mixture over cooked rice bowls. Serve alongside the marinated cucumber salad and top everything with chopped roasted peanuts. Optionally, add spicy mayo for an extra kick. Enjoy your delicious Korean beef bowls!
Notes
- You can substitute ground beef with ground chicken or pork based on preference.
- Adjust the amount of Gochujang to control the spice level.
- For a gluten-free option, use tamari instead of soy sauce.
- The cucumber salad can be prepared ahead and refrigerated for extra flavor.
- Adding a fried egg on top of the bowl enhances texture and richness.
- Spicy mayo can be made by mixing mayonnaise with additional Gochujang or Sriracha.
