Korean Beef Bowls (With Gochujang Sauce)
These Korean Beef Bowls with Gochujang are an easy and affordable take on traditional Korean Beef Bulgogi prepared with thinly sliced meat.
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Ingredients
Beef
- 1 lb extra lean ground beef (see notes)
- ½ tablespoon sesame oil
- 1 tablespoon avocado oil (see notes)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
Marinade
- ¼ cup soy sauce
- ¼ cup dark brown sugar (see notes)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon red chili flakes (see notes)
Toppings
- 2 tablespoon chopped basil
- 2 tablespoon chopped green onions
- 2 tablespoon sesame seeds
Gochujang Sauce
- ¼ cup gochujang sauce
- ¼ cup soy sauce
- 1 teaspoon red chili flakes (see notes)
- 2 tablespoon rice vinegar
- ⅛ cup honey
Instructions
Beef Bowls
- Combine and heat both oils together. (see notes)
- Saute the garlic and ginger paste for 1 minute.
- Add the ground beef, frying till it is no longer pink, cover and simmer in it's own juices for 10 minutes.
- Prepare the marinade while the meat is cooking.
- Add the marinade and simmer the mixture on low heat for another 10 minutes.
- Uncover and cook on high till all the liquid evaporates, sauteing for a few minutes at the end till the meat is a medium to dark brown.
- Serve with the rice, garnishes, and gochujang sauce.
Gochujang Sauce
- Mix all of the ingredients in a saucepan.
- Whisk till well combined.
- Bring to a boil and then simmer till slightly thickened. (see notes)
Notes
The beef - I prefer using 85% lean beef for my Korean beef bowls. Any leaner than this and the meat will be too dry. Any more fat than 15% and the bowls will be too greasy.
The sugar - Dark brown sugar is best for this recipe, but light brown sugar is a good alternative if you can't source dark brown sugar. If you want a healthier alternative, you can use honey or brown swerve sugar.
The oil - Sesame seed oil lends a nice nutty flavor to the beef, but too much of it can sometimes be overpowering. Since we're using extra-lean ground beef in this recipe, we need more than just ½ tablespoon of oil, so I add a little bit of regular cooking oil to the mix. Any oil that can tolerate high heat, such as avocado, canola, or sunflower (to name a few), can be used.
Red chili flakes - I like my food on the spicy side, so I add some red pepper flakes to my marinade and Gochujang sauce. If you prefer your beef less spicy, you can halve the amount or omit this ingredient altogether.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 32gProtein: 29gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 1832mgPotassium: 639mgFiber: 2gSugar: 24gVitamin A: 864IUVitamin C: 7mgCalcium: 90mgIron: 5mg
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