Description

Hey friends! Olivia here. This is the dinner I make when I want something bold, cozy, and deeply satisfying—but I don’t want to spend my whole evening cooking. These Korean-Style Beef Bowls are fast, flexible, and bursting with flavor thanks to a glossy gochujang sauce that clings to every bite of lean beef.

Ingredients

Gochujang Beef

1 lb lean ground beef (93% or higher)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons gochujang (Korean chili paste)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar

Bowls & Veggies

2 cups cooked rice (white, brown, or jasmine)
2 cups mixed vegetables (carrots, zucchini, spinach, broccoli, or bell peppers)
1 teaspoon sesame oil
1 teaspoon soy sauce

Garnish (Optional but Recommended)

Sliced green onions
Sesame seeds

Instructions

1. Cook the Rice

Prepare rice according to package directions. Keep warm.

2. Brown the Beef

Heat a large skillet over medium-high heat.
Add ground beef and cook for 5–7 minutes, breaking it up, until browned.
Drain excess fat if needed (leave a little for flavor).

Add garlic and ginger directly to the hot beef and stir for 1 minute, until fragrant.

3. Make the Sauce

Lower heat to medium. Stir in gochujang, soy sauce, sesame oil, honey, and rice vinegar.
Simmer for 3–5 minutes, stirring often, until thick, glossy, and well-coated.

Taste and adjust sweetness or spice if needed.

4. Sauté the Veggies

In a separate pan over high heat, add vegetables with a splash of water.
Stir-fry for 2–3 minutes until crisp-tender.
Finish with sesame oil and soy sauce, then remove from heat.

5. Assemble the Bowls

Divide rice between bowls.
Top with gochujang beef, sautéed veggies, green onions, and sesame seeds.
Serve hot and enjoy immediately.

Notes

Add sesame oil last to preserve its nutty aroma
Grate ginger frozen for easy prep and bold flavor
Simmer sauce uncovered if it needs thickening
Use low-sodium soy sauce to avoid overpowering saltiness