Description
Flavorful Gochujang Beef Bowls with quick pickled cucumbers, fluffy rice, and fresh toppings. A delicious and customizable Korean-inspired meal!
Ingredients
Scale
- 1.5 lbs ground beef (80/20 is a good choice for flavor)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1/4 cup water
- 2 cups uncooked jasmine rice (or your preferred rice)
- 4 cups water (or according to rice package directions)
- 1 English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 green onions, thinly sliced
- 1 carrot, shredded
- 1/2 cup kimchi, chopped
- 2 fried eggs (or poached, if you prefer)
- Sesame seeds, for garnish
- Sriracha or gochujang sauce, for extra heat (optional)
- Avocado slices, for creaminess (optional)
Instructions
- Brown the Beef: In a large skillet or wok over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease.
- Make the Gochujang Sauce: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using).
- Combine Beef and Sauce: Once the beef is browned and drained, pour the gochujang sauce over it. Add the 1/4 cup of water. Stir well to coat the beef evenly with the sauce.
- Simmer and Thicken: Reduce the heat to medium-low and let the beef simmer for about 5-7 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.
- Taste and Adjust: Taste the beef and adjust the seasoning as needed. If you want it sweeter, add a little more brown sugar. If you want it spicier, add more gochujang or red pepper flakes. If it’s too salty, add a splash of water.
- Rinse the Rice: Place the uncooked jasmine rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear.
- Combine Rice and Water: In a medium saucepan, combine the rinsed rice and 4 cups of water (or follow the package directions for your specific type of rice).
- Bring to a Boil: Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time!
- Rest the Rice: After 15-20 minutes, remove the pot from the heat and let it sit, covered, for another 10 minutes.
- Fluff the Rice: After the resting period, fluff the rice gently with a fork.
- Prepare the Cucumbers: Thinly slice the English cucumber.
- Make the Pickling Brine: In a medium bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
- Combine Cucumbers and Brine: Add the sliced cucumbers to the bowl with the pickling brine. Toss to coat them evenly.
- Let it Sit: Let the cucumbers sit in the brine for at least 15 minutes, or up to an hour, in the refrigerator. Stir occasionally to ensure even pickling.
- Drain (Optional): Before serving, you can drain off some of the excess pickling liquid if you prefer.
- Prepare Your Bowls: Grab your favorite bowls.
- Add the Rice: Spoon a generous amount of cooked rice into each bowl.
- Top with Beef: Top the rice with a generous portion of the gochujang beef.
- Add the Pickled Cucumbers: Arrange some of the quick pickled cucumbers on top of the beef.
- Add Toppings: Add your desired toppings. I highly recommend the sliced green onions, shredded carrot, chopped kimchi, and a fried egg. A sprinkle of sesame seeds adds a nice touch.
- Add Extra Sauce (Optional): If you like extra heat, drizzle some sriracha or gochujang sauce over the top.
- Enjoy! Dig in and enjoy your delicious and flavorful Gochujang Beef Bowl!
Notes
- Vegetarian Option: Substitute ground beef with crumbled tofu or plant-based ground meat. Press tofu well before cooking. Add chopped mushrooms for extra umami.
- Spice Level: Adjust gochujang and red pepper flakes to your preference.
- Make Ahead: Gochujang beef and pickled cucumbers can be made ahead and stored in the refrigerator for up to 3 days. Rice is best served fresh.
- Serving Suggestions: Great for weeknight dinners or meal prepping.
- Other Topping Ideas: Bean sprouts, edamame, seaweed salad, radish slices, mayonnaise.
- Rice Alternatives: Brown rice, basmati rice, or quinoa.
- Gochujang Substitute: Sriracha, miso paste, and brown sugar (flavor will not be the same).
- Prep Time: 20 minutes
- Cook Time: 30 minutes