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Flavorful Korean Beef Rice Bowls Recipe with Easy Gochujang Sauce and Kimchi

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A quick and easy Korean beef rice bowl recipe featuring a bold gochujang sauce and tangy kimchi, perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb (450g) ground beef (preferably 85% lean)
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds (optional)
  • 3 cups cooked white or brown rice (about 1 cup uncooked)
  • 1 cup kimchi
  • 2 scallions, thinly sliced
  • Optional: sliced cucumber or shredded carrots

Instructions

  1. Rinse 1 cup (190g) of rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker (about 20 minutes).
  2. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, and grated ginger. Stir well.
  3. Add 1 lb (450g) ground beef to the marinade and mix thoroughly, breaking up any clumps. Let it sit for 10 minutes if possible.
  4. In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce until smooth. Set aside.
  5. Heat a large skillet over medium-high heat. Add the marinated beef, spreading it out evenly. Let it brown for 3-4 minutes undisturbed, then stir and cook for another 4-5 minutes until fully cooked and slightly caramelized.
  6. Pour the gochujang sauce over the cooked beef. Stir to coat evenly and cook for another 2 minutes, letting the sauce thicken.
  7. Divide the cooked rice into 4 bowls. Spoon the beef mixture over the rice. Top each bowl with kimchi, sliced scallions, and optional veggies like cucumbers or shredded carrots.
  8. Sprinkle toasted sesame seeds on top for garnish. Serve immediately.

Notes

If the sauce is too thick, add a teaspoon of water to loosen it. Avoid stirring the beef too often to allow browning. For a vegetarian option, substitute beef with crumbled tofu or tempeh. Leftovers keep well for up to 3 days refrigerated; reheat with a splash of water or broth to keep moist.

Nutrition

Keywords: Korean beef, gochujang sauce, kimchi, rice bowls, quick dinner, spicy beef, weeknight meal

Find it online: https://forkmila.com/flavorful-korean-beef-rice-bowls-recipe-with-easy-gochujang-sauce-and-kimchi/