Korean Gochujang Ground Beef Bowls

Spicy, savory Korean-style lean ground beef stir-fried with garlic and gochujang, served over jasmine rice with quick sautéed zucchini.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Sugar
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• quick
• spicy
• savory
• healthy
• sauté

Ingredients

• 1.75 pound 93% lean ground beef
• 2 zucchinis (medium, halved lengthwise and sliced)
• 1 bunch scallions (chopped, whites and greens separated)
• 3 tablespoon gochujang paste
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 4 clove garlic (minced)
• 2 package ready-to-heat jasmine rice

Instructions

1. In a small bowl, mix together the gochujang paste, low-sodium soy sauce, minced garlic, and 2 tablespoons of water until smooth.
2. Heat half the toasted sesame oil in a large skillet over medium-high heat. Add the sliced zucchini and scallion whites; sauté for 4 minutes until crisp-tender and lightly browned. Transfer the vegetables to a bowl.
3. In the same skillet, heat the remaining sesame oil. Add the lean ground beef and cook for 6 to 7 minutes, breaking it apart with a wooden spoon, until browned throughout and cooked to an internal temperature of 160 degrees Fahrenheit.
4. Pour the gochujang sauce mixture over the ground beef. Simmer for 2 minutes, stirring constantly until the sauce glazes the meat evenly.
5. Warm the jasmine rice according to package directions. Divide the rice into 5 bowls, top with the saucy beef and sautéed zucchini, and garnish with chopped scallion greens.

Notes

Gochujang brings fermented umami and moderate, rich chili heat without added fuss.

Nutrition (per serving)

• Calories: 445
• Protein: 34 g
• Carbohydrates: 42 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 485 mg
• Saturated Fat: 5 g
• Sugar: 5 g
• Cholesterol: 70 mg