SPICY KOREAN BEEF BOWL
This spicy Korean beef bowl is the perfect marriage of marinated ground beef, fresh vegetables, and rice, all combined with spice, savoury flavours, and textures. The meat cooks in a mixture of gochujang (Korean chilli paste), soy sauce, garlic, and sesame oil for a spicy, umami-rich taste. This has crunch fresh carrots and cucumbers, adding a beautiful contrast to savoury beef. This dish is completed in nutty goodness and with such an attractive presentation. Such dishes are good choices for dinner on the way home, fast yet satisfying, or flavorful enough for a lunch dish.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Korean, Asian
PREPARATION / TECHNIQUES
Pan-Fry, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Family Meals, Summer, Casual Gatherings
SPECIAL CONSIDERATION / DIETARY CONCERNS
Quick & Easy, High Protein, Low Carb (if rice is substituted)
DISH TYPE
Bowl, Main Course
INGREDIENTS
- 100g ground beef
- 1 tbsp soy sauce
- 1 tsp gochujang (Korean chilli paste)
- 1/2 tsp sesame oil
- 1/4 tsp sugar
- 1 clove garlic, minced
- 1/4 carrot, julienned
- 1/4 cucumber, sliced
- 50g cooked rice
- 1 tsp sesame seeds (for garnish)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 360
- Protein: 22g
- Fat: 18g
- Carbohydrates: 28g
- Fibre: 2g
- Sodium: 700mg
PREPARATION
- Prepare the beef marinade: Whisk soy sauce, gochujang, sesame oil, sugar, and minced garlic in a bowl. Mix that with the ground beef; coat the ground beef well by tossing it with the marinade. At least let the meat marinate for 5 minutes to have flavours penetrate.
- Cook the beef: Then, pour the marinated beef into the heated pan. Stir it thoroughly with a spatula as you cook over medium-high heat until the meat browns and cooks. The marinade leaves a tiny sticky glaze on the meat.
- Prepare the vegetables: Julienne the carrot while the beef is cooking. Slice the cucumber; although not strictly necessary, lightly salting the slices will help remove a little excess moisture from it so that they are crisper.
- Assemble the bowl: Place cooked rice in a serving bowl. Over it, place cooked beef, sliced cucumber, and julienne of carrot on its sides.
- Garnish: Sprinkle sesame seeds over the top before serving. Optionally, brush a bit of extra sesame oil or soy sauce for added flavour.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Use the desired proportion of gochujang according to your spice preference. If you want it mild, use a little more pronounced, giving that extra kick.
- That way, it will not take so long to prepare and will be less likely to turn mushy when served in the bowl.
- To add some freshness to this dish, a bowl can be garnished with chopped green onions, cilantro, or soft-boiled egg. Freshly squeezed lime juice is an excellent tangy accent.
- Use a non-stick pan so the beef does not stick and burn out.
VARIATIONS
- You may replace beef with ground chicken, turkey, or even crumbled tofu.
- Such can be combined with blanched bean sprouts, sautéed mushrooms or shredded cabbage for nutritional value and taste.
- For the low-carb variation, you can replace rice with cauliflower rice or quinoa.
- Roasted peanuts or crushed cashews would add some crunch on top so that, texture-wise, would be more helpful.
PREPPING AND STORAGE
- Fridge: Cool leftovers down and put them into an airtight, closeable plastic container where you can keep them for as long as two days. Reheat the leftovers.
- Freezing: Cooked beef may be frozen for up to 1 month. Thaw overnight in refrigerator and reheat before use. Rice and beef should be stored separately.