Gochujang is savory, sweet and spicy all at the same time. It is made from red chilies, glutinous rice (doesn’t actually contain gluten but means it’s very sticky) and soybeans. It’s both complex in flavor and milder in heat (compared to other chili pastes), making it perfect to elevate any meat, chicken or veggies. Once you taste its complex sweet heat, I guarantee you are going to be reaching for this flavor bursting condiment to dress up practically everything!
To make these Korean Beef Bowls with Veggies (which take closer to 20 minutes than 30) first whisk together your Korean Sauce ingredients then set aside. Brown your beef and onion, add your garlic and ginger then add your Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. At this point you can completely customize the sauce to your taste – adding chili paste for spicier, brown sugar for sweeter.
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 8 minutes |
| Cook Time | 20 minutes |
| Servings | bowls |
- 1 pound lean ground beef
- 1/4 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 4-5 cups cooked rice/quinoa, sprialized veggies
- 1/3 cup low sodium soy sauce
- 2-3 tablespoons brown sugar (See Note)
- 2 tablespoons Chinese rice wine may substitute dry sherry
- 2-3 tablespoons Gochujang or more if desired*
- 2 teaspoons sesame oil
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1 teaspoon olive oil
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 carrot, thinly sliced
- *may add or substitute different vegetables
- green onions
- chili paste
- sesame seeds
Ingredients
Korean Sauce
Stir Fry
Garnish
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- Whisk together Korean Sauce in a medium bowl. Set aside.
- Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
- Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
- Add one teaspoon olive oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
- Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.
*I use Annie Chun's Korean Sweet & Spicy Gochujang Sauce. It can be found in the Asian section of most grocery stores and even super Wal-Marts.
**Use 3 tablespoons brown sugar if using 3 tablespoons Gochujang (to balance more heat), use 2 tablespoons brown sugar if using 2 tablespoons Gochujang.
©Carlsbad Cravings Original
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I am loving these beef bowls! The flavors are right up my alley!
Awesome Anna! They truly are a quick and easy flavorful wonder! I hope you and your family love them as much as we do!
I made these last week and loved them. Tasted just like something you’d get from an Asian to-go spot but it came from my kitchen instead. Used totally different veggies (green peppers and red onion) but turned out really well nevertheless. Can’t overstate how much I loved the coconut rice to go along with it. Perfect to package up leftovers into individual containers for lunches. In sum, easy and tasty. Highly recommend.
Thanks for your comment Rachel, I’m thrilled these were such a hit and I love the idea of serving with coconut rice – mmmmm!