Description
A quick and flavorful weeknight meal featuring ground beef in a sweet, spicy, and savory gochujang glaze, served over fluffy rice. This recipe comes together in just 15 minutes and is perfect for busy families.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 4–5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons gochujang paste
- 3 tablespoons soy sauce (low-sodium or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2–3 tablespoons water
- 2 cups cooked white rice (short-grain preferred)
- 1 tablespoon toasted sesame seeds
- 2–3 stalks green onions, sliced thinly
Instructions
- Rinse rice under cold water until water runs clear. Cook according to package instructions (rice cooker or pot method) until fluffy. Let sit off heat for 5 minutes before fluffing.
- In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and water until sugar is dissolved.
- Heat a large skillet or wok over medium-high heat. Add ground beef and diced onion. Break up beef with a spoon and cook until browned and no pink remains (6-7 minutes). Drain excess fat if necessary.
- Reduce heat to medium. Add minced garlic and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Pour the gochujang glaze over the beef. Stir to coat evenly and simmer for 2-3 minutes until the sauce thickens and becomes glossy. Add a splash of water if too thick.
- Remove from heat. Taste and adjust seasoning if needed. Serve immediately over hot rice, topped with toasted sesame seeds and sliced green onions.
Notes
For best results, use fresh ginger rather than jarred. Toast sesame seeds in a dry pan for 1-2 minutes until golden for better flavor. If the sauce is too spicy, add more brown sugar or honey. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of water to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup rice and 1/4 o
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
Keywords: Korean ground beef, gochujang, rice bowls, quick dinner, weeknight meals, family favorite, spicy beef, 15 minute meals, meal prep