These easy Korean ground beef bowls are ready in 10 minutes, spiced with bold gochujang (Korean chili paste), perfect over rice. Add in your favorite veggies and dinner is served!
Looking for your next quick and easy dinner, my friends? These Korean-inspired Gochujang Ground Beef Bowls are just what you need.
You'll have this meal on the table in 10 minutes or less. It's so easy to make! All you need to do is cook ground beef with simple spices and gochujang - that awesome Korean chili paste we love. Cook your rice while you're cooking the meat, or let your rice cooker do the work.
I’ve been cooking with gochujang for years and testing spicy recipes for Chili Pepper Madness - it's the perfect ingredient for the balance of heat and flavor we all crave.
Let me show you how to make it!
Why You'll Love This Recipe
- Easy to Make! It's done in minutes with very few steps and ingredients.
- Big Gochujang Flavor! It's a spicy food lover's dream ingredients, and you can add more or less to your preference.
- Customizable. Add in your favorite veggies to round out the dish, or enjoy it on its own over rice. Your choice!
Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Ground Beef. 80/20 or leaner. You can use other grounds meats as well.
- Vegetable Oil. Any neutral oil will work, or use sesame oil for extra flavor.
- Fresh Garlic and Ginger. You can sub with ground.
- Soy Sauce. I'm using low-sodium soy sauce.
- Brown Sugar. For just a touch of sweet to balance the heat. You can omit if you prefer.
- Gochujang. Use hot or mild to your preference. Learn more about gochujang.
- Sesame Oil. Extra flavor.
- Red Pepper Flakes. Optional, for more heat. Yes for me!
- Water, Chicken Broth, or Tomato Sauce. Optional, for a saucier dish.
- Cooked White Rice. For serving. This is great with white, jasmine rice, or brown rice.
- Garnish. Sliced green onions (scallions) or fresh chopped herbs, toasted sesame seeds, thinly sliced chilies.
- Optional Veggie Add-ons. Steamed broccoli florets, shredded carrots, sautéed bell pepper, sliced cucumbers, or kimchi for extra color & texture. Use your favorites.
How to Make Korean Gochujang Ground Beef Bowls
- Heat the oil in a large skillet or pan over medium heat and cook down the ginger and garlic.
- Add the ground beef and cook about 5 minutes until mostly cooked through. Drain the grease if you prefer.
- In a bowl, whisk together the sauce ingredients - soy sauce, brown sugar, gochujang, sesame oil, and red pepper flakes (if using), and optional water/chicken broth/tomato sauce for saucier.
- Pour the sauce over the beef and simmer for 1-2 minutes so the flavors meld. You can simmer longer if you'd like.
Boom! Done! Time to eat!
Recipe Tips & Notes
- For Milder Heat. Stick with 1 tablespoon gochujang and skip or reduce the red pepper flakes.
- Extra Heat. Use a hot brand of gochujang, add red pepper flakes, and add some of your favorite hot sauce before simmering.
- Low Carb Option. Serve the beef over cauliflower rice or sautéed shredded cabbage instead of rice.
- Add Your Favorite Vegetables. Toss in sautéed bell peppers or steamed broccoli when you add the sauce, so everything gets coated and warmed.
- For Meal Prep. Cook the beef mixture ahead and portion into containers with rice. Add fresh green onions/seeds just before eating.
Serving Ideas
There are so many wonderful ways to serve this vibrant gochujang ground beef. Here are some ideas:
- Over steamed jasmine rice or fried rice
- Wrapped in lettuce cups
- In tortillas for “Korean beef tacos”
- Over noodles or spicy ramen
- With a fried egg on top
- With kimchi or spicy pickles - try my homemade kimchi recipe
- As meal prep bowls with broccoli and carrots
Storage/Leftovers & Reheating
The spiced ground beef will last up to 5 days in the refrigerator in a sealed container, making it perfect for meal prep or saving leftovers.
To enjoy it again, reheat it gently in a small pot or pan on the stove top over medium-low heat. Add a splash of water or stock if it is too thick.
You can also freeze it for 2-3 months in freezer containers. It freezes perfectly, so feel free to make a larger batch. Thaw in the refrigerator overnight before reheating.
That's it, my friends. I hope you enjoy my Korean-inspired Gochujang Beef Bowls recipe. I've had a number of requests for quick and easy dinner recipes, so this is one to add to your list!
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Recipe FAQs
Can I make this with ground turkey or chicken?
Yes - swap 1:1 with ground turkey or chicken. Add a splash of oil if the meat is very lean. With ground chicken, it has similar flavors to my Buldak Recipe (Korean Fire Chicken).
Is gochujang very spicy?
Not too spicy - it’s more savory and tangy with mild heat. Use mild or hot gochujang depending on your preference.
What’s a good substitute for gochujang?
Sriracha + red miso + a touch of honey works in a pinch, but nothing fully replaces gochujang’s depth of flavor.
Can I make this gluten-free?
Yes - use gluten-free tamari or coconut aminos and be sure your gochujang brand is GF (many aren’t, so check labels).
Can I double the recipe?
Absolutely. Double everything and simmer a few extra minutes to thicken the sauce.
Want More Recipes with Gochujang?
- These Gochujang Sloppy Joes bring all the gochujang flavor in this awesome Korean-American mashup.
- This homemade buldak ramen recipe is spicier than the store bought stuff and easy to make!
- Beef Bulgogi Recipe - The ultimate Korean bbq beef with thinly sliced marinated beef, grilled or stir fried.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Korean Gochujang Ground Beef Bowl Recipe
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable or neutral oil
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated (or ½ tsp ground ginger)
- ⅓ cup low-sodium soy sauce
- 1 tablespoons brown sugar
- 2-3 tablespoons gochujang Korean chili-paste (add 3 if you like a bit more heat)
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes optional, for extra kick
- ½ cup water optional (for a saucier dish - or use chicken broth or tomato sauce)
- 4 cups cooked rice white, jasmine, or brown for serving
- Garnishes: sliced green onions, scallions or fresh chopped herbs, toasted sesame seeds, thinly sliced chilies and cucumber or quick-pickled cucumber (optional)
- Optional veggie add-ons: steamed broccoli florets, shredded carrots, or sautéed bell pepper for extra color & texture
Instructions
- Heat the oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and for 30 seconds until fragrant.
- Add the ground beef. Break it up with a spatula and cook until no longer pink (about 5-7 minutes). Drain excess grease if desired.
- While the beef is cooking, in a small bowl whisk together the soy sauce, brown sugar, gochujang, sesame oil, and red pepper flakes (if using), and optional water/chicken broth/tomato sauce for saucier.
- Once the beef is fully browned, pour the sauce over the beef, reduce the heat to medium-low, and stir to coat everything evenly. Let it simmer for 1-2 minutes so the flavors meld. You can simmer longer if you'd like.
- Serve in bowls over rice with your chosen garnishes. Enjoy.
Nutrition Information
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