Description
This 20 Minute Korean Gochujang Beef Bowls recipe combines tender ground beef with spicy, sweet, and savory flavors from gochujang, ginger, and tamari, topped with a refreshing cucumber salad and crunchy peanuts for a vibrant and satisfying meal perfect for a quick dinner.
Ingredients
Scale
Beef and Vegetables
- 1 1/2 pounds ground beef
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
Sauce
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/3 cup water
Toppings and Salad
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- 4 Persian cucumbers, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
- 1 teaspoon salt (for cucumber salad)
- Cooked rice (for serving)
- Spicy mayo (optional, for serving)
Instructions
- Brown the Beef: In a large skillet, combine the ground beef with a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks, until browned and cooked through, approximately 5 minutes.
- Sauté Aromatics and Peppers: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and ginger (pickled or fresh) to the skillet. Stir and cook for about 2 minutes until fragrant and the vegetables begin to soften.
- Add the Sauce: Pour in tamari or soy sauce, gochujang, ginger juice, and 1/3 cup water. Stir to combine and cook for 2 to 3 minutes allowing the sauce to thicken and coat the beef mixture thoroughly.
- Caramelize and Finish: Mix in maple syrup or honey and continue cooking for another 1 to 2 minutes. Stir frequently until the beef is beautifully glazed and caramelized. Remove from heat and toss in toasted sesame seeds.
- Make the Cucumber Salad: In a medium bowl, combine chopped cucumbers, gochujang, green onions or Thai basil, ginger juice or rice vinegar, and 1 teaspoon salt. Mix well and let sit for 5 minutes to marinate and develop flavors.
- Assemble the Bowls: Serve the flavorful beef and pepper mixture over cooked rice. Top with the cucumber salad, sprinkle chopped roasted peanuts, and if desired, add a dollop of spicy mayo. Serve immediately and enjoy your vibrant Korean-inspired meal.
Notes
- You can substitute fresh ginger for pickled ginger if preferred for a milder taste.
- The amount of gochujang can be adjusted depending on your desired spice level.
- Maple syrup or honey adds a lovely sweetness that balances the heat but can be omitted for a less sweet dish.
- Serve with steamed jasmine or short-grain rice for an authentic bowl experience.
- Spicy mayo is optional but adds a creamy, spicy contrast that complements the beef well.
- The cucumber salad can be prepared ahead and refrigerated to deepen the flavors.
