Description
This Korean Beef Bowl is a quick and flavorful dinner recipe featuring ground beef stir-fried with aromatic garlic, onions, and a spicy, savory sauce made from gochujang, soy sauce, mirin, and sesame oil. Served over steamed rice and garnished with spring onions and toasted sesame seeds, it’s a comforting and satisfying Asian-inspired meal perfect for busy weeknights.
Ingredients
Units
Scale
For the Beef Bowl
- 10 oz Ground beef (about 280-300 grams)
- 1/2 large sweet onion, cut into small dices
- 1 tbsp Garlic, grated
- 3 Spring onions, thinly sliced
- 1 Red chilli, thinly sliced
- Salt, to taste
- 1/4 tsp Black pepper
- 1 tbsp Toasted sesame seeds
- 2 tbsp Vegetable oil (sunflower, canola, peanut, or vegetable oil)
For the Stir Fry Sauce
- 2 tbsp Light soy sauce
- 1 tbsp Mirin (Japanese rice cooking wine; see notes for substitutes)
- 1 tbsp Gochujang (Korean fermented chili paste; see notes for substitutes)
- 1 tsp Sesame oil
- 1 tbsp Sugar
Instructions
- Prepare the Sauce: In a small mixing bowl, combine soy sauce, sesame oil, sugar, mirin, and gochujang. Mix well until the sugar and gochujang are fully dissolved. Set the sauce aside.
- Prepare the Vegetables: Finely chop the garlic, dice the onion, thinly slice the spring onions and red chilli to have all ready for cooking.
- Cook the Aromatics: Heat a wok or large pan over medium-high heat and add 2 tablespoons of vegetable oil. Add the diced onions and stir-fry until they become slightly tender. Add the grated garlic and stir for a few seconds until fragrant.
- Cook the Beef: Add the ground beef to the pan and stir-fry for 3-4 minutes, breaking it apart, until it is mostly cooked and no longer pink.
- Add the Sauce: Whisk the prepared sauce again briefly, then pour it evenly over the cooked beef. Toss everything quickly to combine the flavors thoroughly.
- Finish Cooking: Add the sliced red chilli and spring onions. Continue stir-frying for another minute, letting the flavors meld.
- Garnish and Serve: Turn off the heat and sprinkle the toasted sesame seeds over the beef. Transfer to a serving plate and serve immediately over hot steamed rice. Optionally, top with extra chopped spring onions and toasted sesame seeds for added flavor and texture.
Notes
- Mirin: A Japanese rice cooking wine. If you do not have mirin, substitute with dry sherry, sweet marsala wine, or Chinese Shao Xing cooking rice wine. For a non-alcoholic alternative, omit mirin or use a splash of rice vinegar with a dash of sugar.
- Gochujang: Korean fermented chili pepper paste, key to authentic flavor. If unavailable, substitute with other chili sauces like Thai Sriracha for a similar spicy kick, though the flavor will differ.
Nutrition
- Serving Size: 1 bowl (approx. half recipe)
- Calories: 580 kcal
- Sugar: 12 g
- Sodium: 1173 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 101 mg
