Description

This vibrant 20 Minute Korean Gochujang Beef Bowls recipe offers a quick and flavorful meal featuring ground beef glazed in a spicy-sweet gochujang sauce, sautéed peppers and aromatics, and a refreshing cucumber salad. Perfect for a family dinner or meal prep, the dish balances savory, spicy, and tangy flavors with crunchy textures.

Ingredients

Beef and Sauce

1 1/2 pounds ground beef
2 tablespoons butter
1/2 cup tamari or soy sauce
2-3 tablespoons gochujang (Korean chili paste)
2 tablespoons ginger juice
2 tablespoons maple syrup or honey
1/3 cup water
Black pepper, a pinch
1/4 cup toasted sesame seeds

Vegetables and Aromatics

2 bell peppers, sliced
3 shallots, sliced
4 cloves garlic, chopped
1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)

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

Toppings

1/3 cup chopped roasted peanuts
Optional: spicy mayo for serving

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Instructions

Brown the Beef: In a large skillet over medium heat, add the ground beef and a pinch of black pepper. Break the meat up as it cooks and cook for about 5 minutes until fully browned and cooked through.
Sauté Aromatics and Peppers: Add 2 tablespoons butter, sliced bell peppers, chopped garlic, sliced shallots, and pickled or fresh grated ginger to the skillet. Stir and cook for about 2 minutes until fragrant and the peppers start to soften.
Add the Sauce: Pour in tamari or soy sauce, gochujang, ginger juice, and 1/3 cup water. Stir well to combine everything. Cook for 2 to 3 minutes, allowing the sauce to thicken slightly and coat the beef evenly.
Caramelize and Finish: Stir in maple syrup or honey and continue cooking for another 1 to 2 minutes, frequently stirring until the beef mixture is beautifully glazed and caramelized. Remove from heat and toss in the toasted sesame seeds.
Make the Cucumber Salad: In a separate bowl, combine chopped Persian cucumbers, gochujang, green onions or Thai basil, ginger juice or rice vinegar, and 1 teaspoon salt. Mix well and let the salad marinate for 5 minutes to develop flavor.
Assemble the Bowls: Serve the gochujang beef and pepper mixture over freshly cooked rice. Top with the marinated cucumber salad and sprinkle with chopped roasted peanuts. Add spicy mayo if desired. Serve immediately and enjoy!

Notes

Use tamari for a gluten-free option or regular soy sauce if gluten is not a concern.
Adjust the amount of gochujang to suit your preferred spice level.
For a vegetarian alternative, substitute ground beef with finely diced tofu or tempeh and adjust cooking times accordingly.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Consider serving with steamed rice or cauliflower rice for a low-carb option.
Add spicy mayo on top for an extra creamy, spicy kick.