Print

Flavorful Korean Ground Beef Rice Bowl with Gochujang Glaze

Korean ground beef rice bowl - featured image
Print Recipe

A quick and easy Korean-inspired ground beef rice bowl featuring a sticky, sweet-spicy gochujang glaze that caramelizes beautifully and pairs perfectly with day-old rice.

Ingredients

Scale
  • 1 pound lean or medium-fat ground beef (80/20 preferred)
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 teaspoon sesame oil
  • 2 stalks green onions, thinly sliced
  • 4 cups cooked white or brown rice (preferably day-old)
  • 1 tablespoon toasted sesame seeds
  • Optional veggies: shredded carrots, cucumber slices, or steamed broccoli

Instructions

  1. Cook the rice: If starting from scratch, cook 2 cups uncooked rice according to package instructions to yield about 4 cups cooked. Let cool slightly or use day-old rice for better texture (15-20 minutes).
  2. Sauté aromatics: Heat 1 tablespoon neutral oil in a skillet over medium heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Avoid burning.
  3. Brown the ground beef: Add ground beef to the skillet. Break apart with a spatula and cook for 7-8 minutes until browned and no longer pink. Drain excess fat if very fatty, leaving some for flavor.
  4. Mix the gochujang glaze: In a small bowl, whisk together gochujang, soy sauce, and honey until smooth. Pour over cooked beef in skillet.
  5. Simmer and thicken: Stir beef and glaze together, cooking for 3-4 minutes on medium-low heat until sauce thickens and coats beef. Add a splash of water if too thick.
  6. Add sesame oil and green onions: Remove skillet from heat. Drizzle sesame oil and toss in half the sliced green onions.
  7. Assemble the bowl: Spoon warm rice into bowls, top with glazed beef, garnish with remaining green onions and toasted sesame seeds. Add optional veggies if desired.

Notes

Use day-old rice for better texture. Adjust gochujang amount to control spice level. If glaze thickens too much, add water teaspoon by teaspoon. For gluten-free, substitute soy sauce with tamari. Ground turkey or chicken can be used as alternatives. Leftovers keep well refrigerated for up to 3 days and reheat gently with a splash of water.

Nutrition

Keywords: Korean ground beef, gochujang glaze, rice bowl, quick dinner, spicy beef, easy weeknight meal, Korean recipe

Find it online: https://tinastirs.com/flavorful-korean-ground-beef-rice-bowl-recipe-easy-gochujang-glaze-meal/