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Flavorful Korean Beef Bowl Recipe with Easy Gochujang Sauce and Pickled Cucumber

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A quick and addictive Korean beef bowl featuring tender ground beef, a rich gochujang sauce, and crisp pickled cucumbers, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 preferred)
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons soy sauce (low-sodium preferred or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar (for sauce)
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 1 medium cucumber, thinly sliced (English cucumber preferred)
  • 2 tablespoons rice vinegar (for pickling)
  • 1 teaspoon sugar (for pickling)
  • Pinch of salt (for pickling)
  • Cooked jasmine rice or brown rice (about 3 cups cooked)
  • Optional: sliced green onions and fresh cilantro for garnish

Instructions

  1. Prepare the pickled cucumbers by combining 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt in a mixing bowl. Stir until sugar dissolves, add thinly sliced cucumber, toss well, and let sit for at least 20 minutes.
  2. Cook jasmine or brown rice according to package instructions so it’s ready when the beef is done (15-20 minutes for jasmine, 40-45 minutes for brown rice).
  3. Make the gochujang sauce by whisking together 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon grated ginger in a small bowl. Adjust sweetness or spice to taste and set aside.
  4. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add minced garlic and chopped onion; sauté for 2-3 minutes until fragrant and translucent.
  5. Add 1 lb ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
  6. Pour in 2 tablespoons soy sauce and 1 tablespoon brown sugar. Stir well and cook for another 2-3 minutes until sauce thickens and coats the beef.
  7. Assemble the bowls by scooping cooked rice into bowls, spooning beef over the rice, drizzling gochujang sauce on top, and adding a handful of pickled cucumbers. Garnish with sliced green onions and toasted sesame seeds if desired.
  8. Before eating, gently stir the bowl to blend the sauce and pickles with the beef and rice.

Notes

Use 80/20 ground beef for juicier results. Do not overcrowd the pan to get a good sear. Adjust gochujang spice level to taste. Let cucumbers pickle for at least 20 minutes for best crunch. Store sauce separately if prepping ahead to avoid overpowering flavors. Add a splash of water or beef broth if beef looks dry while cooking.

Nutrition

Keywords: Korean beef bowl, gochujang sauce, pickled cucumber, quick dinner, easy Korean recipe, ground beef recipe, weeknight meal

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