Gochujang Beef and Veggie Rice Bowls

Gochujang is a Korean fermented chili paste that brings a perfect balance of heat, subtle sweetness, and deep savory flavor—all in one spoonful. Made from red chili flakes, rice and fermented soybeans, gochujang adds a rich, umami-packed depth that transforms simple ingredients into something truly crave-worthy.

In this Gochujang beef bowl, that signature flavor coats savory ground beef and pairs beautifully with hearty brown rice and fresh, colorful and vibrant veggies. 

1. Heat 1 tablespoon of sesame oil in a large skillet over medium high heat. Add beef and cook until browned. 

2. Add garlic and ginger and cook for 1 minute. Stir tamari (or soy sauce), brown sugar, Gochujang, vinegar, crushed red pepper and remaining tablespoon of sesame oil together in a liquid measuring cup. 

3. Pour sauce over the beef and simmer for 2 minutes. 

4. Scoop rice into serving bowls. Top with beef, veggies, sesame seeds and spicy mayo. 

Gochujang Beef and Veggie Rice Bowls

Serves 4

All you need:

2 tbsp sesame oil, divided 

1 lb 93% lean ground beef 

3 peeled garlic cloves, minced 

1 (2-inch) piece fresh ginger, peeled and grated 

1/4 cup reduced-sodium tamari (or soy sauce) 

2 tbsp brown sugar 

1 tbsp Gochujang paste 

1 tsp rice vinegar 

1/4 tsp crushed red pepper flakes 

For serving – 

Cooked brown rice 

4 mini cucumbers, sliced 

1 carrot, peeled and julienned (or 1 cup shredded carrot) 

3 green onions, sliced 

Sesame seeds 

Spicy mayo (1/2 cup mayo, 1-2 tbsp sriracha) 

1. Heat 1 tablespoon of sesame oil in a large skillet over medium high heat. Add beef and cook until browned. 
2. Add garlic and ginger and cook for 1 minute. Stir tamari (or soy sauce), brown sugar, Gochujang, vinegar, crushed red pepper and remaining tablespoon of sesame oil together in a liquid measuring cup. 
3. Pour sauce over the beef and simmer for 2 minutes. 
4. Scoop rice into serving bowls. Top with beef, veggies, sesame seeds and spicy mayo.