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- 1 lb ground beef - 3 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 cup carrot, cut into thin julienne strips - 1 bell pepper, sliced into thin strips - 2 green onions, finely chopped - 2 cups jasmine rice, cooked and warm - Sesame seeds for garnish - Salt and black pepper to taste When making Spicy Korean Beef Bowls, the right ingredients are key. Start with 1 pound of ground beef. It gives a nice, rich flavor. For seasoning, soy sauce adds umami, while brown sugar balances the heat. Gochujang, the star of the dish, adds spice. Sesame oil brings a nutty aroma. For the veggies, fresh broccoli, carrots, and bell peppers keep it bright and crunchy. You can slice the bell pepper into thin strips and cut the carrots into julienne strips for a nice look. Add green onions for a fresh kick. Don’t forget the rice! Jasmine rice works best. It has a great texture and flavor. Cook it until warm for a perfect base. Finish with sesame seeds and season with salt and black pepper. These ingredients come together for a delicious meal that you can whip up in no time! Start by heating sesame oil in a large skillet over medium heat. When the oil shimmers, add minced garlic and grated ginger. Sauté these two for about 30 seconds. Stir constantly until they smell great and turn golden. Be careful not to burn them. Next, raise the heat to medium-high. Add the ground beef to the skillet. Use a spatula to break the beef into small pieces. Cook for about 5-7 minutes or until the meat is brown. Make sure there’s no pink left. If you see extra fat, drain it carefully from the pan. Now it's time to add more flavor. Mix in soy sauce, brown sugar, and gochujang. Stir everything well. You want the beef to be coated evenly. Cook this mixture for another 2-3 minutes. Stir occasionally until the sauce thickens a bit. While the beef cooks, prepare the vegetables. In another pot, bring water to a boil and place a steamer basket inside. Add broccoli florets, julienned carrot, and sliced bell pepper to the basket. Cover and steam for about 3-5 minutes. The veggies should be tender but still bright and crisp. For the fun part, assemble your bowls! In each serving bowl, place a scoop of warm jasmine rice. Top the rice with a generous spoonful of the spicy beef mixture. Then, arrange the steamed vegetables on top for a colorful look. Finally, sprinkle chopped green onions and sesame seeds over each bowl. This adds a nice crunch and fresh flavor. If you like, taste and adjust the seasoning with salt and black pepper to make it just right. To make your spicy Korean beef bowls shine, adjust the seasoning. After cooking, taste the beef mix. If it needs more flavor, add salt and black pepper. Remember, start with a little. You can always add more later. For a true Korean touch, use jasmine rice. This rice has a lovely aroma and a fluffy texture. It pairs well with the beef and veggies. Cook it just before serving to keep it warm and fresh. How you serve your dish matters. Use colorful bowls for a fun look. When adding the beef and veggies, arrange them nicely. Place the veggies in a circle on top of the beef. This makes your dish pop! For an extra zing, add lime wedges on the side. They add a fresh burst of flavor when squeezed over the bowl. {{image_4}} You can change the protein in this dish. Ground chicken or turkey works well. They absorb the flavors nicely. If you want a plant-based option, try crumbled tofu. It gives a similar texture. Just make sure to season the tofu well for great taste. Feel free to switch up the veggies! Seasonal vegetables can add fun flavors. You can use snap peas, zucchini, or even mushrooms. Each option gives a new twist to the meal. Just chop them up and steam them like the other veggies. Want to control the heat? Adjust the gochujang. For a milder dish, use less gochujang. If you like it hot, add more! You can even mix in some chili flakes or hot sauce for an extra kick. Taste as you go to find your perfect balance. To store your Spicy Korean Beef Bowls in the fridge, wait for them to cool. Place the beef and vegetables in an airtight container. Store the jasmine rice in a separate container to keep it fluffy. These bowls will stay fresh for about 3 to 4 days. If you want to save your Spicy Korean Beef Bowls for later, freezing is a great option. Allow the dish to cool fully before packaging. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to avoid freezer burn. They will keep well in the freezer for up to 2 months. To reheat your Spicy Korean Beef Bowls, use a microwave or stovetop. If using the microwave, place the beef and vegetables in a bowl. Heat in short bursts, stirring in between, until hot. For stovetop, place everything in a skillet over low heat. Stir until warmed through. If the rice seems dry, add a splash of water. Enjoy your meal just like it was fresh! To make Spicy Korean Beef Bowls, start by sautéing garlic and ginger in sesame oil. Then, brown ground beef in the pan. After that, mix in soy sauce, brown sugar, and gochujang. Cook until the sauce thickens. Steam broccoli, carrots, and bell peppers. Finally, serve the beef over jasmine rice and top with the vegetables. Garnish with green onions and sesame seeds for flair. Yes, you can swap the ground beef for ground chicken, turkey, or even tofu. Each option brings its own flavor and texture. Just remember to adjust the cooking time based on what you choose. Ground meats cook quickly, while tofu needs a bit more time to get crispy. You can serve these bowls with a side of kimchi for a classic touch. A simple cucumber salad also pairs well. If you want more carbs, add some crispy fried potatoes or a light egg roll for crunch. Each of these sides enhances the overall meal experience. Leftovers can last up to three days in the fridge. Store them in an airtight container to keep them fresh. Just remember to reheat them thoroughly before eating again. The flavors will blend even more, making your meal even tastier! Gochujang is a spicy Korean chili paste made from fermented soybeans, red chili powder, and salt. It adds a unique flavor and heat to dishes. If you don’t have it, you can use sriracha or another chili paste, but the taste will change slightly. Adjust the amount based on your spice preference. Spicy Korean Beef Bowls combine rich flavors and fresh veggies. The ground beef, soy sauce, and gochujang create a tasty dish. Taste your meal as you cook to get it just right. Feel free to switch up the protein or veggies based on what you like. Store leftovers properly for future meals. Enjoy your spicy feast, and don’t hesitate to experiment with new flavors!

Spicy Korean Beef Bowls

Craving something bold and delicious? Try these Spicy Korean Beef Bowls! Made with ground beef, fresh vegetables, and a flavorful sauce featuring gochujang, this dish is a quick and satisfying meal. Perfect for busy weeknights, it takes just 25 minutes to prepare.Enjoy a taste of Korea right at home!
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Ingredients
  

1 lb ground beef

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon gochujang (Korean chili paste)

1 tablespoon sesame oil

2 cloves garlic, finely minced

1 teaspoon fresh ginger, freshly grated

1 cup broccoli florets

1 cup carrot, cut into thin julienne strips

1 bell pepper, sliced into thin strips

2 green onions, finely chopped

2 cups jasmine rice, cooked and warm

Sesame seeds for garnish

Salt and black pepper to taste

Instructions
 

Sauté Aromatics: In a large skillet, heat the sesame oil over medium heat. When the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until they are fragrant and golden, being careful not to let them burn.

    Cook the Beef: Increase the heat to medium-high, then add the ground beef to the skillet. Use a spatula to break the beef into small pieces as it cooks. Continue cooking for approximately 5-7 minutes or until the meat is fully browned and no longer pink. If there’s excess fat, drain it carefully from the skillet.

      Add Flavor: Stir in the soy sauce, brown sugar, and gochujang to the cooked beef. Mix everything well to ensure the beef is evenly coated. Allow the mixture to cook for an additional 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.

        Prepare the Vegetables: In a separate pot, bring water to a boil and insert a steamer basket. Add the broccoli florets, julienned carrot, and sliced bell pepper to the steamer. Cover and steam for about 3-5 minutes until the vegetables are tender-crisp but still vibrant in color.

          Assemble the Bowls: In individual serving bowls, place a generous scoop of the warm jasmine rice. Top the rice with a hearty spoonful of the spicy beef mixture, followed by an array of the steamed vegetables, arranging them artfully on top.

            Garnish and Serve: Finish your bowls by sprinkling the chopped green onions and sesame seeds generously over the top. Taste and adjust seasoning with salt and black pepper as desired for perfect flavor balance.

              - Presentation Tips: For an appealing presentation, use contrasting colored bowls and arrange the vegetables in a circular pattern on top of the beef. Serve with lime wedges on the side for a fresh citrus kick!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4