Fiery Gochujang Beef Bowls with Roasted Broccoli and Carrots

A vibrant and flavorful Korean-inspired ground beef bowl featuring savory gochujang-glazed beef, fluffy jasmine rice, and perfectly roasted vegetables, ideal for a satisfying high-protein meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.70/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• spicy
• savory
• comfort food
• roast
• one-pot

Ingredients

• 1.5 pound ground beef (93/7 lean)
• 3 tablespoon olive oil
• 1.5 cup jasmine rice
• 2 cup water
• 1 pound broccoli florets
• 1 pound carrots (peeled, sliced into 1/2-inch coins)
• 1.25 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup gochujang
• 0.25 cup soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions (thinly sliced)
• 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
2. In a medium saucepan, combine the jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and rice is fluffy. Keep covered until ready to serve.
3. On the prepared baking sheet, toss the broccoli florets and carrots with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until tender-crisp and slightly caramelized. Set aside.
4. While the rice and vegetables cook, prepare the beef. In a small bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
6. Add the minced garlic and grated ginger to the skillet with the beef. Cook for 1 minute more, until fragrant.
7. Pour the prepared gochujang sauce over the beef. Stir well to coat and simmer for 2-3 minutes, allowing the sauce to thicken slightly. Season with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
8. To assemble the bowls, divide the cooked jasmine rice among 6 bowls. Top with a generous serving of the fiery gochujang beef and the roasted broccoli and carrots.
9. Garnish with sliced green onions and sesame seeds, if desired, before serving.

Notes

This dish reheats beautifully for easy meal prep. Store components separately if possible to maintain optimal texture, then combine and microwave or reheat gently on the stovetop.

Nutrition (per serving)

• Calories: 517
• Protein: 31.8 g
• Carbohydrates: 62.1 g
• Fat: 15.6 g
• Fiber: 6.1 g
• Sodium: 1639 mg
• Saturated Fat: 4.3 g
• Sugar: 12.9 g
• Cholesterol: 71 mg