Ingredients
Scale
- 1 lb ground beef
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 2 cups cooked rice, for serving
- Sesame seeds and sliced green onions, for garnish
- Pickled vegetables (optional), for serving
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5–6 minutes.
- Drain excess fat, then add soy sauce, gochujang, honey, sesame oil, garlic, ginger, and black pepper. Stir to combine and simmer for 3–4 minutes until sauce thickens and coats the beef.
- Serve the beef over warm rice, garnished with sesame seeds, sliced green onions, and pickled vegetables if desired.
Notes
- For a milder version, reduce gochujang to 1 tsp or use sriracha.
- Make ahead: Cook beef mixture up to 2 days in advance; reheat before serving.
- Farmers market twist: Add shredded carrots or sautéed spinach for extra veggies.
- Vegan option: Substitute beef with crumbled tofu or plant-based ground meat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Korean
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 420 Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
