Spicy Korean Beef Bowls
Being a food content creator, I have people ask me all the time what I eat on a day-to-day basis. This 15-minute Spicy Korean Beef Bowl is just that because it’s ridiculously easy, packed with protein, carbs, and is so easy to incorporate veggies into.
Infused with the bold flavors of gochujang (Korean red chili paste), these bowls offer a perfect balance of heat, umami, and sweetness. Whether you’re a fan of Korean cuisine or just eager to try something new, this dish will surely become a favorite. Let’s dive into what makes these bowls so special and how you can whip them up in your own kitchen.
Recommended Rice Cookers
The key to my Korean Beef Bowls is solid rice, as it is the base of the dish. Using the right rice cooker for this dish ensures the rice is cooked to perfection with minimal supervision.
Key Features to Look For:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need.
Gochujang
If you’ve ever delved into Korean cuisine, you’ve likely encountered gochujang, a staple ingredient that brings depth and heat to many beloved dishes. Gochujang is a thick, red chili paste made from chili powder (gochugaru), glutinous rice, fermented soybeans, and salt.
Traditional gochujang is made through a fermentation process that can take several months to years. The ingredients are mixed and then left to ferment in earthenware pots, called jangdok, which are kept outdoors. The fermentation process not only develops the deep flavors but also adds beneficial probiotics. Additionally, it has a wide variety of culinary uses:
Marinades: Gochujang is a key ingredient in marinades for meats like bulgogi and dakgalbi, providing both flavor and tenderizing effects.
Sauces: It’s used to make dipping sauces and dressings, often combined with ingredients like vinegar, garlic, and sugar.
Soups and Stews: Gochujang adds depth and spice to soups and stews like kimchi jjigae and sundubu jjigae.
Stir-fries: A spoonful of gochujang can elevate the flavor of stir-fried dishes, adding a rich, spicy kick.
Spicy Korean Beef Bowls
- Total Time: 15 minutes
Description
Spicy Korean beef bowls made with gochujang feature tender beef marinated in a rich, spicy-sweet gochujang sauce, served over steamed rice and accompanied by sautéed vegetables of your choice, creating a flavorful and satisfying meal with a perfect balance of heat, umami, and sweetness.
Ingredients
- 1 cup cooked Japanese short-grain or medium grain rice
- 1 lb ground beef (substitute for other ground meats, or crumbled extra firm tofu for a vegetarian version)
- 2 cloves garlic, minced
- 2 tbsp gochujang (adjust according to your desired spice preference)
- 1 1/2 cup carrots, julienned or grated
- 2 tbsp soy sauce
- 1/3 cup water
- 1 teaspoon toasted sesame oil
- 2 eggs (optional; to serve on top of the rice), sunny-side up
- Garnish (optional): chopped green onions and roasted sesame seeds
Instructions
- In a large pan over medium heat, begin cooking your garlic with some cooking oil for one minute. Add in your ground beef and cook until browned.
- Add in the gochujang, soy sauce, and water. Add the carrots and mix to ensure everything is coated in the sauce. Drizzle with sesame oil.
- Serve the beef on top of rice, with an egg on top.
Notes
Add whatever vegetables you want to this dish: Sautéd mushrooms, spinach, onions, etc.
- Prep Time: 5 minutes
- Cook Time: 10 minutes