Korean Beef Bowl Gochujang

Experience the bold and vibrant spirit of Seoul in your own kitchen with this easy-to-make Korean Beef Bowl. This recipe brings together the fiery depth of gochujang-spiced ground beef and the refreshing crunch of quick-pickled vegetables, all served over a steaming bed of rice for a meal that is as visually stunning as it is delicious.

Merken

The key to this dish's success is the interplay of textures. The tender, saucy beef finds its perfect match in the crisp slices of cucumber and the bright acidity of julienned daikon and carrots. Every bite offers a harmonious blend of umami and freshness that will keep you coming back for more.

Ingredients

• For the Beef: 1 lb (450 g) lean ground beef, 2 tbsp vegetable oil, 3 cloves garlic, minced, 1 tbsp fresh ginger, grated, 3 tbsp gochujang (Korean chili paste), 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 green onions, thinly sliced.
• For the Pickled Vegetables: 1/2 cup (60 g) carrot, julienned, 1/2 cup (60 g) daikon radish, julienned, 1/2 cup (120 ml) rice vinegar, 1 tbsp sugar, 1/2 tsp salt.
• For Serving: 4 cups cooked white rice (or brown rice), 1 cup cucumber, thinly sliced, 1/2 cup radish, thinly sliced, 1 cup kimchi, chopped, 1 tbsp toasted sesame seeds.

Instructions

1. Prepare the Pickled Vegetables

In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Add the carrot and daikon radish. Mix well and set aside to pickle while you prepare the rest of the dish.

2. Cook the Beef

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if needed.

3. Season the Beef

Stir in the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook for another 2–3 minutes, allowing the sauce to thicken and coat the beef. Remove from heat and stir in half the green onions.

4. Assemble the Bowls

Divide the cooked rice among 4 bowls. Top each with a generous portion of the beef mixture. Arrange pickled vegetables, cucumber, radish, and kimchi around the beef. Garnish with remaining green onions and toasted sesame seeds.

5. Serve

Serve immediately while the beef is hot and the vegetables are crisp.

Zusatztipps für die Zubereitung

To ensure the beef has the best texture, make sure the skillet is very hot before adding the meat so it browns properly rather than steaming. If you prefer a saucier beef, you can add a tablespoon of water or beef broth when stirring in the gochujang mixture.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute the ground beef with ground chicken or turkey for a leaner profile. For those requiring a gluten-free meal, replace the soy sauce with tamari and ensure your gochujang paste is certified gluten-free. If you want more heat, a drizzle of sriracha on top works wonders.

Serviervorschläge

Serve these bowls with a side of extra kimchi for a fermented kick. For beverage pairings, a light, crisp lager or a chilled green tea complements the spicy and savory notes perfectly. If you are serving a crowd, place the toppings in separate bowls so everyone can build their own perfect bowl.

Merken

Whether you're looking for a quick weeknight solution or a colorful weekend feast, this Korean Beef Bowl delivers restaurant-quality flavor with minimal effort. It's a wholesome, balanced dish that brings the exciting tastes of Korean cuisine right to your dining table.

Rezept-Fragen

→ Was ist Gochujang?

Gochujang ist eine fermentierte koreanische Chili-Paste aus roten Chilis, Reismalz und Sojabohnen. Sie verleiht diesem Gericht seine charakteristische Würze und leichte Süße.

→ Kann ich das Rindfleisch ersetzen?

Ja, Sie können Hähnchen- oder Putenhack statt Rindfleisch verwenden. Für eine vegetarische Variante eignet sich gekrümeltes Tofu oder Jackfruit.

→ Wie lange hält sich das eingelegte Gemüse?

Das schnell eingelegte Gemüse hält sich verschlossen im Kühlschrank bis zu einer Woche. Es entwickelt mit der Zeit immer mehr Säure.

→ Ist dieses Gericht glutenfrei?

Verwenden Sie Tamari statt Sojasauce und achten Sie auf glutenfreie Gochujang, um das Gericht vollständig glutenfrei zu machen.

→ Kann ich die Beilagen vorbereiten?

Ja, Sie können das eingelegte Gemüse und den Reis einen Tag im Voraus zubereiten. Das Fleisch sollte jedoch frisch zubereitet werden.

→ Wie mache ich es schärfer?

Fügen Sie extra Gochujang, einen Spritzer Sriracha oder frische Chilifäden hinzu, um die Schärfe zu erhöhen.