Gochujang Beef Rice Bowl 👌🏽

Ingredients

• 500 g Ground Beef (80% lean, preferably fresh)
• 1 medium Onion (diced)
• 15 g Fresh Ginger (minced (about 1 tbsp))
• 3 cloves Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Soy Sauce (light soy sauce)
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Rice Vinegar
• 1 tsp Chinese Cooking Wine (Shaoxing wine)
• 1 tsp Maggi Seasoning Sauce
• 1 tsp Sesame Oil (toasted)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Cornstarch (for slurry)
• 2 tbsp Water (for cornstarch slurry)
• 2 cups Short‑Grain Rice (uncooked; yields about 4 cups cooked)
• 1 stalk Green Onion (thinly sliced for garnish)

Instructions

1. Rinse and Cook Rice

   Rinse 2 cups of short‑grain rice under cold water until the water runs clear. Add to a rice cooker with 2 cups of water (or use a saucepan), bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed and the rice is tender.

   Time: PT15M

   Temperature: 100°C

2. Prep Aromatics and Sauce

   Dice the onion, mince the ginger and garlic. In a small bowl combine soy sauce, dark soy sauce, oyster sauce, rice vinegar, Chinese cooking wine, Maggi sauce, sesame oil, and gochujang. Stir until smooth.

   Time: PT5M

3. Brown the Beef

   Heat the skillet over medium‑high heat. Add the ground beef, season with 1 tsp salt and ½ tsp pepper, and break it up with the spatula. Cook for about 5 minutes until the meat starts to brown.

   Time: PT5M

   Temperature: Medium‑high

4. Add Aromatics

   Add the diced onion, minced ginger, and minced garlic to the skillet. Stir‑fry for another 3 minutes until the onion becomes translucent and fragrant.

   Time: PT3M

   Temperature: Medium‑high

5. Incorporate the Sauce

   Pour the prepared sauce over the beef mixture. Stir well to coat all the meat and aromatics. Let it simmer for 3 minutes, allowing the flavors to meld and the sauce to reduce slightly.

   Time: PT3M

   Temperature: Medium

6. Thicken with Cornstarch Slurry

   Mix 1 tsp cornstarch with 2 tbsp water in a separate cup. Slowly drizzle the slurry into the skillet while stirring. Cook for another 1 minute until the sauce becomes glossy and thick enough to cling to the beef.

   Time: PT1M

   Temperature: Medium

7. Plate and Garnish

   Divide the cooked rice into two serving bowls. Top each with the gochujang beef mixture. Sprinkle sliced green onion over the top for a fresh bite.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

30 g

Fiber

2 g