30-Minute Ground Beef Korean Bowls

• 1 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 cup beef broth
• 2 cups cooked white rice
• 2 green onions, sliced
• 1 tbsp sesame seeds

Steps

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Add ground beef, cook until browned, breaking it into crumbles.
4. 4 Stir in soy sauce, brown sugar, gochujang, and ginger.
5. 5 Pour in beef broth, bring to a simmer, and cook for 5 minutes.
6. 6 Serve beef mixture over cooked rice.
7. 7 Garnish with sliced green onions and sesame seeds.

Equipment

• Large skillet
• Spatula

Variations

• Substitute ground beef with ground turkey for a leaner option.
• Add diced zucchini or mushrooms for extra veggies.

Substitutions

• If gochujang is unavailable, use a mix of Sriracha and tomato paste as a substitute.

Pairings

• Steamed edamame
• Asian pear slices

Nutrition

Tips

• For extra spice, add more gochujang to taste.
• If you prefer a saucier bowl, add an extra 1/4 cup of beef broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with kimchi on the side for a tangy crunch.
• Add a soft-boiled egg for extra richness.

FAQ