30-Minute Korean Ground Beef Bowls with Gochujang-Sesame Sauce

How to Make 30-Minute Korean Ground Beef Bowls with Gochujang-Sesame Sauce

1. 1

   Step 1: Whisk the gochujang-sesame sauce

   In a small bowl, whisk together gochujang, soy sauce, brown sugar, and toasted sesame oil until smooth. Add 1–2 tablespoons of warm water if the sauce feels too thick; set aside until ready to finish the beef.

   For this step

   • 2 tbspGochujang (Korean chili paste)
   • 2 tbspLow-sodium soy sauce
   • 1 tbspLight brown sugar
   • 1 tspToasted sesame oil
   
2. 2

   Step 2: Cook aromatics

   Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes, then add the minced garlic and cook for 30–45 seconds more until fragrant.

   For this step

   • 1 tbspVegetable or neutral oil
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Brown the ground beef

   Push the aromatics to the side, increase heat to medium-high, and add the ground beef to the skillet. Break it up with a spatula and cook until nicely browned with no pink remaining, 5–7 minutes; drain excess fat if desired.

   For this step

   • 1 lbGround beef (80/20)
   
4. 4

   Step 4: Simmer with sauce

   Reduce heat to medium-low and pour the reserved gochujang-sesame sauce over the browned beef. Stir well to coat and simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust with a pinch of salt or a splash of soy sauce if needed.
   
5. 5

   Step 5: Assemble the bowls

   Divide the cooked rice among bowls and spoon the saucy ground beef over the top. Spoon any skillet juices over the rice so each bowl is nicely sauced.

   For this step

   • 3 cupsCooked jasmine or short-grain rice
   
6. 6

   Step 6: Finish and serve

   Garnish as you like (scallions, sesame seeds, or a fried egg are excellent) and serve immediately. These bowls are best hot and can be stored in the fridge for up to 3 days for quick reheating.
   

1. In a small bowl, whisk together gochujang, soy sauce, brown sugar, and toasted sesame oil until smooth. Add 1–2 tablespoons of warm water if the sauce feels too thick; set aside until ready to finish the beef.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes, then add the minced garlic and cook for 30–45 seconds more until fragrant.
3. Push the aromatics to the side, increase heat to medium-high, and add the ground beef to the skillet. Break it up with a spatula and cook until nicely browned with no pink remaining, 5–7 minutes; drain excess fat if desired.
4. Reduce heat to medium-low and pour the reserved gochujang-sesame sauce over the browned beef. Stir well to coat and simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust with a pinch of salt or a splash of soy sauce if needed.
5. Divide the cooked rice among bowls and spoon the saucy ground beef over the top. Spoon any skillet juices over the rice so each bowl is nicely sauced.
6. Garnish as you like (scallions, sesame seeds, or a fried egg are excellent) and serve immediately. These bowls are best hot and can be stored in the fridge for up to 3 days for quick reheating.