Description
Korean Spicy Beef and Rice is a quick and satisfying dish featuring tender ground beef or sliced steak coated in a spicy-sweet gochujang sauce, served over warm rice. It’s bold, comforting, and ready in under 30 minutes.
Ingredients
Units
Scale
- 1 lb ground beef or thinly sliced sirloin
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 onion, finely chopped
- 2 green onions, sliced
- For the sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1–2 tbsp water (to thin, if needed)
- For serving
- 2 cups cooked white or brown rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- Fried egg (optional)
- Sesame seeds and extra green onions for garnish
Instructions
- In a small bowl, mix gochujang, soy sauce, sugar, vinegar, sesame oil, and water. Set aside.
- Heat sesame oil in a skillet over medium heat. Add garlic and onion, cook until fragrant and softened.
- Add beef and cook until browned and fully cooked, breaking it apart. Drain excess fat if needed.
- Pour sauce over beef and stir to coat. Simmer for 2–3 minutes until slightly thickened.
- Serve over rice with carrots, cucumbers, and an optional fried egg. Garnish with sesame seeds and green onions.
Notes
- Adjust gochujang to control the spice level.
- Add sautéed spinach or kimchi for extra flavor.
- Great for meal prep—store beef and rice separately for freshness.
Nutrition
- Calories: 430
- Sugar: 9g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
