Korean Beef Bowl

Experience a burst of bold flavors with this Korean Beef Bowl. This vibrant dish combines the savory depth of ground beef glazed in spicy gochujang with the refreshing crunch of quick-pickled carrots and daikon. Served over a bed of fluffy rice and topped with tangy kimchi and crisp cucumber, it's a balanced, nutritious meal that brings a taste of Korean cuisine to your table in just 35 minutes.

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The beauty of this bowl lies in its textures. The warm, seasoned beef provides a rich base that is perfectly complemented by the cold, acidic bite of the pickled vegetables. It's a dish that satisfies cravings for something hearty yet leaves you feeling energized by the fresh ingredients.

Ingredients

• For the Beef: 1 lb (450 g) lean ground beef, 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 3 tbsp gochujang (Korean chili paste), 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 green onions (thinly sliced).
• For the Pickled Vegetables: 1/2 cup (60 g) carrot (julienned), 1/2 cup (60 g) daikon radish (julienned), 1/2 cup (120 ml) rice vinegar, 1 tbsp sugar, 1/2 tsp salt.
• For Serving: 4 cups cooked white rice (or brown rice), 1 cup cucumber (thinly sliced), 1/2 cup radish (thinly sliced), 1 cup kimchi (chopped), 1 tbsp toasted sesame seeds.

Instructions

1. Prepare the Pickled Vegetables

In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Add the carrot and daikon radish. Mix well and set aside to pickle while you prepare the rest of the dish.

2. Cook the Beef

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed.

3. Season the Beef

Stir in the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for another 2–3 minutes, allowing the sauce to thicken and coat the beef. Remove from heat and stir in half the green onions.

4. Assemble the Bowls

Divide the cooked rice among 4 bowls. Top each with a generous portion of the beef mixture. Arrange pickled vegetables, cucumber, radish, and kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.

5. Serve

Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, make sure your garlic and ginger are fresh. If you prefer your dish with extra heat, you can add a drizzle of sriracha or an extra spoonful of gochujang during the seasoning step.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute ground chicken or turkey for the beef if desired. For a gluten-free version, use tamari instead of soy sauce and double-check that your gochujang brand is certified gluten-free.

Serviervorschläge

Enjoy this beef bowl as a complete meal. It pairs exceptionally well with a light, crisp lager or a glass of chilled green tea to help balance the spicy notes of the gochujang glaze.

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With its vibrant colors and satisfying flavors, this Korean Beef Bowl is a fantastic way to upgrade your dinner routine. Quick to assemble and packed with fresh ingredients, it is a dish that looks as good as it tastes.

Recipe FAQ

→ Can I make this dish ahead of time?

The seasoned beef keeps well in the refrigerator for up to 4 days and actually develops deeper flavor. Store components separately and assemble when ready to serve.

→ What can I substitute for gochujang?

Sriracha mixed with a little miso paste and Korean chili flakes works. The flavor profile will differ slightly but still deliver heat and umami.

→ Is this dish very spicy?

The heat level is medium—gochujang provides warmth without overwhelming heat. Adjust by adding more or less paste according to your preference.

→ Can I use other proteins?

Ground chicken, turkey, or even crumbled tofu work beautifully. Cooking times may vary slightly, but the sauce complements lean proteins well.

→ Do I need to pickle the vegetables?

The quick pickling takes just 15 minutes and adds essential acidity to cut through the rich beef. Fresh vegetables work but won't provide the same tangy contrast.

→ What rice works best?

Short-grain white rice is traditional and slightly sticky, helping ingredients cling together. Brown rice adds nuttiness and fiber but requires longer cooking time.