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20 Minute Korean Gochujang Beef Bowls Recipe

20 Minute Korean Gochujang Beef Bowls Recipe

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4.6 from 61 reviews

These 20 Minute Korean Gochujang Beef Bowls are a fast, flavorful weeknight dinner featuring tender ground beef caramelized in a sweet and spicy gochujang sauce, served with crisp peppers and shallots over rice. A tangy, refreshing cucumber salad and crunchy peanuts add texture and contrast, making this meal a balanced fusion of umami, heat, and freshness—all ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Main Beef Bowls

  • 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
  • 1/3 cup chopped roasted peanuts
  • Freshly ground black pepper, to taste
  • 1/3 cup water
  • Cooked rice, for serving
  • Spicy mayo, for serving (optional)

Cucumber Salad

  • 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
  • Pinch of chili flakes (optional)

Instructions

  1. Brown the Beef: In a large skillet, combine the ground beef and a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes.
  2. Add Vegetables: Add the butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh ginger to the skillet. Cook for another 2 minutes, stirring occasionally until the vegetables are just softened.
  3. Make the Sauce: Pour in the tamari (or soy sauce), add the gochujang, ginger juice, and 1/3 cup water. Stir well and cook until the sauce thickens slightly and coats the beef, about 2-3 minutes. Mix in the maple or honey and cook for another 1-2 minutes until the beef is caramelized. Remove from heat and toss with toasted sesame seeds.
  4. Prepare the Cucumber Salad: While the beef is cooking, in a bowl, combine the chopped cucumbers with 1 teaspoon salt, pinch of chili flakes (if using), ginger juice or rice vinegar, gochujang, and chopped green onion or Thai basil. Toss to combine and let sit for 5 minutes while the flavors meld.
  5. Assemble the Bowls: Serve the caramelized beef and peppers over bowls of cooked rice. Add a generous scoop of cucumber salad on the side and top with chopped roasted peanuts. Drizzle spicy mayo over top if desired. Enjoy immediately!

Notes

  • For a less spicy bowl, start with 2 tablespoons gochujang and add more to taste.
  • Swap ground beef for ground chicken, turkey, or a plant-based alternative for a lighter or vegetarian version.
  • The cucumber salad can be made ahead and stored in the fridge for up to a day.
  • For extra texture, serve with sliced radishes or shredded carrots.
  • Serve atop cauliflower rice for a lower-carb option.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl (approx. 1/6 of recipe with rice)
  • Calories: 430 kcal
  • Sugar: 7g
  • Sodium: 950mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 13g
  • Trans Fat: 1g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Find it online: https://ellarecipe.com/20-minute-korean-gochujang-beef-bowls-recipe/