If you’re craving a quick and tasty Korean meal at home, this Korean Ground Beef Gochujang recipe is just what you need. It’s an easy beef bowl made with lean ground beef and a delicious gochujang sauce that’s slightly sweet, a little spicy, and packed with flavor.
This Korean ground beef gochujang bowl is a simple and satisfying way to enjoy Korean cooking at home—no hard-to-find ingredients and no long prep time. Everything cooks in one large skillet, which makes cleanup a breeze. It’s perfect for a fast weeknight dinner or even meal prep for the week ahead.
Serve over white rice or brown rice, and add fresh vegetables like Korean spinach salad, Korean cucumber salad, or Korean bean sprouts salad for a complete, balanced meal.. It’s so flavorful and comforting, you might just skip your usual Korean takeout. With rich depth of flavor and quick prep time, it’s a dish the whole family will enjoy.
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Ingredients for Korean Ground Beef Gochujang Bowl:
You don’t need many ingredients to make this flavorful Korean dish at home. Each one plays a simple but important role in building that sweet, savory, and spicy taste.
- Lean ground beef – The main protein; cooks quickly and soaks up the sauce well.
- Gochujang (Korean chili paste) – Adds the signature Korean heat and depth; slightly spicy and rich.
- Low-sodium soy sauce – Gives salty, umami flavor to balance the sweetness.
- Brown sugar– Adds a touch of sweetness to balance the spice.
- Sesame oil – Brings a nutty aroma and classic Korean flavor.
- Garlic – Adds sharpness and depth to the sauce.
- Ginger – Fresh, slightly spicy kick that brightens the dish.
- Gochugaru or Red chili flakes – Optional, but great for an extra spicy kick if you like more heat.
- Low-sodium chicken broth - Helps loosen the sauce and adds moisture so the beef doesn’t dry out.
- Green onions – For garnish and a bit of fresh crunch and color.
- Neutral oil - To cook the garlic, ginger, and beef.
- Salt and Black pepper - For seasoning and balancing the flavors.
How to Make Korean Ground Beef Gochujang:
Here’s a simple, step-by-step guide on how to make Korean Ground Beef Gochujang—perfect for beginners and ready in about 20 minutes!
Brown the ground beef
In a large skillet, heat one tablespoon of oil over medium-high heat. Add the ground beef, use a wooden spoon to break it up and cook until it's no longer pink. If there is any excess liquid, drain it off.
Season the Beef with sauce
In the same skillet, add one tablespoon of oil. Once heated, add the grated ginger and minced garlic. Cook for about 1-2 minutes, or until fragrant. Then, add the cooked beef back into the pan along with gochujang, chicken broth, soy sauce, sugar, and red chili flakes. Stir to coat the beef, then cook for a few more minutes until it caramelizes and develops rich flavors.
Taste and adjust
Stir in the chopped scallions and give it a quick stir for a few seconds, then turn off the heat. Taste the mixture and adjust the seasoning with salt and black pepper as needed. Add more gochujang for extra heat, more sugar for sweetness, or more soy sauce/salt for saltiness. Keep stirring until everything is well combined and flavorful.
Tips for Making Korean Ground Beef Gochujang Bowl:
- Adjust the spice level:
If you’re sensitive to heat, start with a small amount of gochujang and red chili flakes, then add more to taste. Some brands of gochujang can be spicier or saltier than others, so it’s okay to start light and build the flavor gradually. - Balance the sweetness:
If you're unsure how sweet you want the mixture, start with less sugar or honey. You can always stir in more after tasting once the beef and sauce are combined. - Use lean ground beef:
Lean ground beef is a great choice for a lighter meal and makes cleanup easier. If using fattier beef, just remember to drain excess fat after cooking. - Don't skip the garlic and ginger:
These two ingredients are small but powerful. Sautéing them until fragrant adds deep flavor that really brings the dish together. - Mix in more vegetables:
You can bulk up the dish with veggies like mushrooms, bell peppers, or zucchini. They cook quickly and soak up the sauce beautifully. - Top it fresh:
Add fresh toppings like sliced cucumber, shredded carrots, or kimchi to give your bowl some crunch and contrast. A fried egg on top is also a great addition. - Make it meal prep-friendly:
This beef reheats well and stays flavorful for up to 4 days in the fridge. Store it separately from the rice for best results when reheating. - Customize your rice base:
Traditional white rice or jasmine rice works great, but feel free to use brown rice or cauliflower rice if you prefer something lighter.
Storing Leftover Korean Ground Beef with Gochujang:
Storing: To store leftover Korean ground beef with gochujang in the fridge, first let it cool down completely. Then place it in a sealed container and store it in the refrigerator for up to four days. For longer storage, let the beef cool, transfer it to a freezer-safe bag or container, and freeze it for up to three months.
Reheating: When you're ready to eat it, reheat from the fridge in the microwave or in a pan until hot. If it's frozen, thaw it overnight in the fridge first, then reheat.
📖 Recipe
Korean Ground Beef Gochujang Recipe
Ingredients
- 1 pound lean ground beef
- 2 tablespoons neutral oil , (divided)
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Gochujang
- ¼ teaspoon Gochugaru or red pepper chili flakes
- 3 scallions, (chopped)
- ¼ cup low-sodium chicken broth
- salt and black pepper, (to taste)
To Serve (Customize as you like)
- sesame seeds
- shredded carrots
- fresh cucumbers, (or Korean cucumber salad)
- rice
Instructions
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add ground beef, break it up, and cook until no longer pink. Drain excess liquid if needed.
- In the same skillet, heat 1 tablespoon of oil over medium-high heat, then sauté ginger and garlic until fragrant. Add the beef, Gochujang, Gochugaru or red pepper chili flake, broth, soy sauce, sugar, and sesame oil. Stir to coat the beef, then cook for a few more minutes until it caramelizes and develops rich flavors. Stir in chopped scallions then give it a quick stir for a few seconds, then turn off the heat.
- Taste and adjust seasoning with salt, black pepper, gochujang, or soy sauce as needed. Serve right away with sesame seeds, rice, cucumbers, carrots, or your favorite toppings.
Rika says
This is one of the easiest Korean-style dishes to make at home—quick, flavorful, and absolutely delicious!