Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
20 Minute Korean Gochujang Beef Bowls Recipe

20 Minute Korean Gochujang Beef Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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/