Description
This quick and flavorful 20 Minute Korean Gochujang Beef Bowls recipe combines savory ground beef cooked with aromatic peppers and shallots, glazed in a spicy-sweet gochujang sauce, and topped with a refreshing cucumber salad for a balanced and delicious meal. Perfect for busy weeknights, these bowls deliver authentic Korean-inspired taste with simple ingredients and minimal prep.
Ingredients
Scale
Beef and Sauce
- 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)
- 1/2 cup tamari or soy sauce
- 2-3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/4 cup toasted sesame seeds
Cucumber Salad and Garnish
- 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
- Spicy mayo (optional)
- Cooked rice, for serving
Instructions
- Brown the Beef: In a large skillet over medium heat, add ground beef with a pinch of black pepper. Break up the meat and cook until browned and fully cooked through, about 5 minutes.
- Saute Aromatics and Peppers: Add butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet. Stir and cook for 2 minutes until fragrant and the peppers begin to soften.
- Add the Sauce: Pour in tamari or soy sauce, gochujang, ginger juice, and 1/3 cup water. Stir well to combine all ingredients.
- Cook and Thicken: Let the mixture cook for 2-3 minutes, allowing the sauce to thicken and evenly coat the beef and vegetables.
- Caramelize and Finish: Stir in maple syrup or honey and continue cooking for 1-2 minutes, stirring frequently until the beef is glazed and caramelized. Remove from heat and mix in toasted sesame seeds.
- Make the Cucumber Salad: In a medium bowl, combine chopped cucumbers, gochujang, chopped green onions or Thai basil, and ginger juice or rice vinegar. Add 1 teaspoon salt and mix well. Let the salad sit for 5 minutes to marinate and develop flavor.
- Assemble the Bowls: Serve the gochujang beef and pepper mixture over bowls of cooked rice. Top each bowl with the cucumber salad, sprinkle with chopped roasted peanuts, and optionally drizzle with spicy mayo. Enjoy immediately.
Notes
- You can substitute tamari for gluten-free option or regular soy sauce.
- Adjust gochujang quantity according to your preferred spice level.
- Use fresh ginger if you don’t have pickled ginger on hand; juice the ginger for the juice measurements.
- Spicy mayo is optional but adds a creamy heat that complements the dish well.
- To make this dish vegetarian, substitute ground beef with plant-based crumbles and use vegetarian-friendly sauces.
- Serve over steamed jasmine or short-grain rice for best results.
