Korean Ground Beef Bowls (With Gochujang)
These Korean Ground Beef Bowls (With Gochujang) are an easy and affordable take on traditional Korean Beef Bulgogi.
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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
- 1 tablespoon ginger
Marinade
- ¼ cup soy sauce
- ¼ cup dark brown sugar (see notes)
- 1 tablespoon rice vinegar (see notes)
- 1 tablespoon sriracha
- 1 tablespoon red pepper flakes (see notes)
Toppings
- 2 tablespoon basil
- 2 tablespoon green onions
- 2 tablespoon sesame seeds
Gochujang Sauce
- ¼ cup gochujang sauce
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes (see notes)
- 2 tablespoon rice vinegar
- ⅛ cup honey
Instructions
Beef Bowls
- Combine and heat both oils together. (see notes)
- Saute the crushed ginger and garlic for about 1 minute.
- Add the ground beef, frying till it is no longer pink, cover and simmer in it's own juices for 5-10 minutes.
- .Prepare the marinade while the meat is cooking.
- Add the marinade after approximately 10 minutes and simmer the mixture on low heat for 15-20 minutes.
- Uncover and cook on high till all the liquid evaporates, frying for a few minutes at the end till the meat is a medium to dark brown.
- Plate in a bowl with some rice, garnish with the basil, green onions and sesame seeds and enjoy with some of the 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 like to use 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 is a good alternative if you can't source it. If you want a healthier alternative, you can use honey or brown swerve sugar.
The Vinegar - I like to use seasoned rice vinegar for my recipe, but plain rice vinegar will work as well.
The Oil - Sesame seed oil gives a nice nutty taste to the beef but too much of it can sometimes taste 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 pepper Flakes - I like my food on the spicy side so I add some red pepper flakes to my marinade and Gochujang sauce. If you want your beef less spicy you can halve the amount or eliminate this one ingredient altogether.
Nutrition
Serving: 1servingCalories: 359kcalCarbohydrates: 32gProtein: 29gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 1831mgPotassium: 640mgFiber: 2gSugar: 24gVitamin A: 864IUVitamin C: 7mgCalcium: 88mgIron: 5mg
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