Description
Gochujang Beef Bowls with Spicy Cucumber Salad is a flavorful Korean-inspired dish featuring lean ground beef cooked in a savory and spicy gochujang sauce. Served over fragrant jasmine rice and accompanied by a refreshing, spicy cucumber salad, this meal balances bold heat with crisp, tangy freshness, perfect for a quick and satisfying dinner.
Ingredients
Scale
For the Beef Bowl
- 1 pound lean ground beef (93-95% lean)
- 6 green onions, thinly sliced (whites and greens separated)
- 6 garlic cloves, minced or pressed
- 3 tablespoons brown sugar
- 3 tablespoons low sodium soy sauce
- 1–2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons ginger paste
- ½ teaspoon gochugaru or red pepper flakes
- ¼ teaspoon white pepper
- Prepared jasmine rice for serving
For the Spicy Cucumber Salad
- 5 Persian cucumbers, sliced
- ¼ cup thinly sliced white onion
- 1 carrot, cut into matchsticks
- ½ teaspoon salt
- 1 clove garlic, minced
- 2 thinly sliced scallions
- 2 teaspoons gochugaru
- 1 tablespoon sugar
- 2 teaspoons rice vinegar
- 1 tablespoon gochujang paste
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Combine the Sauce: In a glass measuring cup, whisk together the brown sugar, low sodium soy sauce, gochujang paste, rice vinegar, toasted sesame oil, ginger paste, crushed red pepper flakes (gochugaru), and white pepper until well combined. Set aside.
- Sauté the Beef: Heat a 12-inch wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 4-5 minutes until no longer pink. Add the white parts of the scallions and minced garlic, cooking for an additional 2 minutes until the scallions soften and the garlic is fragrant.
- Simmer with Sauce: Reduce the heat to low and pour the prepared sauce over the cooked beef. Stir well to coat the meat evenly. Let the mixture simmer gently for 4-6 minutes, or until the sauce thickens and clings to the beef. Remove from heat and garnish with the green parts of the scallions or toasted sesame seeds.
- Prepare the Spicy Cucumber Salad: In a sieve set over a bowl, toss the sliced Persian cucumbers, thinly sliced white onion, and carrot matchsticks with salt. Let them sit for 5 minutes to draw out excess moisture. Drain the liquid, then transfer the vegetables to a mixing bowl. Add minced garlic, thinly sliced scallions, gochugaru, sugar, rice vinegar, gochujang paste, toasted sesame oil, and toasted sesame seeds. Toss thoroughly and adjust seasoning with additional salt or sugar as desired.
- Serve: Spoon the gochujang beef mixture over prepared jasmine rice in bowls. Serve alongside the spicy cucumber salad to enjoy a balanced and flavorful meal.
Notes
- The spiciness of the beef and salad can be adjusted by varying the amount of gochujang and gochugaru used.
- Using lean ground beef keeps the dish healthier and reduces excess grease.
- This recipe pairs wonderfully with steamed jasmine rice, but you can swap rice for quinoa or cauliflower rice for a lower-carb option.
- The spicy cucumber salad can be made ahead and refrigerated for up to a day, which allows flavors to deepen.
- For a nutty crunch, consider sprinkling additional toasted sesame seeds on top before serving.
