Spicy Korean Beef Bowls

$- 1 lb (450g) ground beef - 1 cup broccoli florets - 1 cup carrots, julienned - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/4 cup soy sauce - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 2 green onions, sliced (plus extra for garnish) - Sesame seeds - Cooked rice These ingredients make your Spicy Korean Beef Bowls both tasty and colorful. Ground beef gives the dish its hearty base. Broccoli and carrots add a nice crunch and nutrition. Garlic and ginger bring warmth and depth to the flavor. For flavoring, sesame oil adds richness. Soy sauce gives a savory taste, while gochujang adds heat. Brown sugar balances the heat and rice vinegar adds a hint of tang. To serve, you will need cooked rice. This will soak up all the delicious sauce. Top with green onions and sesame seeds for a lovely finish. Enjoy the vibrant colors and bold flavors! {{ingredient_image_2}} - Heating the sesame oil: Start by heating 1 tablespoon of sesame oil in a large skillet. Use medium heat until it shimmers slightly. This oil adds a rich flavor to the dish. - Sautéing garlic and ginger: Next, add 3 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds. Stir often until you smell a nice aroma. Be careful not to let them brown. - Browning the ground beef: Increase the heat to medium-high. Add 1 pound of ground beef to the skillet. Use a wooden spoon to break it into small pieces. Cook this until the beef turns brown, which takes about 5 to 7 minutes. Stir occasionally for even cooking. - Incorporating the sauce: In a bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of gochujang, 2 tablespoons of brown sugar, and 1 tablespoon of rice vinegar. Pour this sauce over the beef in the skillet. Mix well to coat the meat evenly. - Cooking broccoli and carrots: Add 1 cup of broccoli florets and 1 cup of julienned carrots to the skillet. Cook for another 5 minutes. Stir occasionally until the veggies are tender but still bright and crunchy. - Final mixing with green onions: Remove the skillet from heat and fold in 2 sliced green onions. Make sure they mix well with the beef and veggies. Reserve a few for garnish later. - To cook beef and veggies evenly, stir often. This helps mix everything well. - For less spice, use less gochujang. For more heat, add more. Taste as you go! - Use short-grain rice for a stickier texture. It holds the beef well. - Try garnishing with sliced cucumbers or radishes for a fresh crunch. - Store leftovers in an airtight container. Keep them in the fridge for up to three days. - To reheat, use a skillet over medium heat. Stir until hot. You can also use the microwave. Pro Tips Use Fresh Ingredients: The quality of your beef and vegetables will greatly impact the flavor of your dish. Opt for fresh, high-quality ingredients for the best results. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of gochujang or add more sugar to balance the heat. You can always add more spice later, but it’s hard to take it out! Meal Prep Friendly: This recipe is perfect for meal prepping! Cook a larger batch and store it in the fridge for up to 3 days, or freeze it for later. Just reheat and serve over fresh rice. Garnish for Flavor: Don't skip the sesame seeds and extra green onions on top! They add not only visual appeal but also an additional crunch and flavor that complements the dish beautifully. {{image_4}} You can easily swap the ground beef with turkey or tofu. Both options work well. Turkey gives a leaner taste. Tofu adds a great plant-based protein. For vegetables, consider bell peppers or snap peas. These add crunch and color to your dish. Gochujang comes in many forms. You might try a sweet gochujang for a milder taste. If you want more heat, look for a spicy version. You can also use different vinegars. Apple cider vinegar adds a fruity note, while rice vinegar keeps it classic. Try serving this dish in lettuce wraps for a fun twist. The crisp lettuce pairs well with the spicy beef. You could also make a burrito bowl. Just add beans and avocado to the mix for a filling meal. Explore these options to keep the dish exciting! Each serving of Spicy Korean Beef Bowls has about 500 calories. This number may vary based on your rice choice and portion size. - Protein: 30 grams - Fat: 20 grams - Carbohydrates: 45 grams The protein mainly comes from the ground beef, making it filling. The fat content includes healthy fats from sesame oil. Carbs mainly come from the rice and vegetables. This dish packs a punch with healthy ingredients. Ground beef gives you iron and protein. Broccoli boosts your vitamins C and K. Carrots add beta-carotene, which is great for your eyes. Garlic and ginger have anti-inflammatory properties. Gochujang adds flavor and may help boost metabolism. Using sesame oil adds healthy fats. Overall, these ingredients come together for a tasty and nutritious meal. Gochujang is a Korean chili paste. It has a deep red color and a rich taste. This paste is made from red chili powder, glutinous rice, fermented soybeans, and salt. It brings heat and sweetness to dishes. If you can't find gochujang, you can use sriracha or red pepper flakes mixed with a bit of sugar. These will add spice but may lack the unique flavor. Yes, you can meal prep Spicy Korean Beef Bowls. Cook the beef and veggies in advance. Store them in airtight containers. You can keep them in the fridge for up to three days. When ready to eat, just reheat the beef and veggies in a skillet. Serve over freshly cooked rice for the best taste. The spice level in this recipe comes from gochujang. It offers a nice kick but is not overwhelming. If you prefer less heat, reduce the amount of gochujang you use. You can also add more sugar to balance the spice. For those who love heat, feel free to add extra gochujang or chili flakes to ramp it up. This dish combines ground beef, veggies, and flavorful sauces. We covered how to prepare the beef, add vegetables, and mix everything well. Remember to adjust spice levels to suit your taste. There are plenty of variations, such as using turkey or tofu. Proper storage and reheating keep leftovers tasty. With the nutritional benefits, this meal is both satisfying and healthy. Dive into this recipe and enjoy your cooking!$

A flavorful and spicy dish featuring ground beef, vegetables, and a savory sauce served over rice.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Korean

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef
1 tablespoon sesame oil
3 cloves garlic, minced
1 inch fresh ginger, grated
1/4 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 cup broccoli florets
1 cup carrots, julienned
2 green onions sliced (plus extra for garnish)
as needed cooked rice (for serving)
as needed sesame seeds (for garnish)

Instructions

In a large skillet, heat the sesame oil over medium heat until it begins to shimmer slightly.
Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds, stirring frequently, until fragrant but not browned.
Increase the heat to medium-high. Add the ground beef, using a wooden spoon to break it into smaller pieces. Cook until the beef is browned and no longer pink, which will take about 5-7 minutes. Ensure to stir occasionally for even cooking.
In a separate bowl, whisk together soy sauce, gochujang, brown sugar, and rice vinegar until the mixture is smooth and well combined. Pour this flavorful sauce over the cooked beef in the skillet, stirring thoroughly to coat the meat evenly.
Add the broccoli florets and julienned carrots to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender yet still retain a vibrant color and a slight crunch.
Remove the skillet from heat and fold in the sliced green onions, making sure they are evenly distributed throughout the beef mixture. Reserve a small handful of green onions for garnish.
To serve, spoon the spicy beef and vegetable mixture generously over individual scoops of warm cooked rice. Finish by sprinkling with sesame seeds and the reserved green onions for a pop of freshness.

Notes

Adjust the level of gochujang to control the spiciness.

Keyword beef, korean, rice, spicy, vegetables