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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These quick and flavorful Gochujang Ground Beef Bowls come together in just 20 minutes. The ground beef is browned until crispy in spots, then infused with the bold flavors of garlic and ginger. A rich, spicy-sweet sauce made with gochujang, soy sauce, brown sugar, and sesame oil coats the beef, bubbling into a glossy finish. Serve it over warm white rice and garnish with sliced green onions and sesame seeds for a satisfying meal.
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Heat a skillet over medium-high. Add ground beef and cook until browned and slightly crispy in spots, 5–7 minutes. Drain excess grease if needed.
Stir in garlic and ginger. Cook for 30 seconds until fragrant.
In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and water. Pour into the skillet and stir to coat.
Let the sauce bubble for 2–3 minutes. If using cornstarch slurry, stir it in and cook until thick and glossy.
Spoon over warm rice. Top with green onions and sesame seeds.
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For a thicker sauce, use the optional cornstarch slurry.
You can substitute honey for brown sugar or lime juice for rice vinegar.
Adjust the amount of gochujang based on your spice preference.
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute for ground beef in this recipe.
What is gochujang?
Gochujang is a Korean fermented chili paste that adds a spicy, savory, and slightly sweet flavor to dishes.
Can I make this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Can I make this ahead of time?
Yes, you can prepare the beef and sauce ahead of time. Store them separately and reheat before serving with fresh rice and garnishes.
