Savory Korean-spiced ground beef served over rice with a spicy-sweet glaze - these simple 5-ingredient bowls deliver bold Asian flavors in just 15 minutes.
Recipe Details
Ingredients
- 500g lean ground beef
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 300g jasmine rice for serving
Instructions
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Cook 300g jasmine rice for serving according to package directions and keep warm while preparing the beef.
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Heat a large skillet over medium-high heat. Add 500g lean ground beef and cook, breaking it up with a spoon, for 5-6 minutes until browned and cooked through. Drain excess fat if needed.
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In a small bowl, whisk together 3 tbsp gochujang (Korean chili paste), 3 tbsp low-sodium soy sauce, and 2 tbsp honey until smooth and well combined.
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Pour the gochujang mixture over the cooked beef and stir to coat evenly. Cook for 2-3 minutes until the sauce caramelizes and coats the meat.
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Taste and adjust seasoning with salt and pepper if needed. The sauce should be sweet, salty, and spicy.
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Serve the Korean beef over bowls of warm rice. Garnish with sliced green onions or sesame seeds if desired.
Tips
Gochujang Heat: Gochujang brands vary in heat level. Start with less and add more to taste. It should provide warmth without overwhelming spice.
Beef Fat: Use lean ground beef (85/15) to avoid excess grease. Drain any fat after browning for the best texture.
Sauce Consistency: The sauce should coat the beef and be slightly sticky when ready. Cook a bit longer if too thin.
Rice Preparation: Day-old rice works well and prevents mushiness. Fresh rice should be fluffy and not overcooked.
Make-Ahead: The beef mixture can be made ahead and reheated. Store covered in the refrigerator for up to 3 days.
Serving Ideas: Top with cucumber slices, pickled vegetables, or a fried egg for added texture and flavor. Serve with kimchi on the side for authentic Korean experience.