Korean Beef Bowls with Gochujang Yogurt Sauce
Quick and flavorful Korean Beef Bowls made with lean ground beef, pickled veggies, rice, and a spicy gochujang yogurt sauce. Perfect for meal prep or weeknight dinners—ready in under 30 minutes!
Ingredients
For the Korean Beef:
- 1 lb lean ground beef or ground turkey
- 2 garlic cloves minced
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 –2 tsp grated ginger optional
- Red pepper flakes to taste
For the Bowls:
- 2 cups cooked jasmine or brown rice or cauliflower rice
- 1 cup shredded carrots
- 1 cup quick-pickled cucumbers (rice vinegar and honey)
- 1/2 cup chopped green onion
- Optional: avocado kimchi, or jammy egg
Gochujang Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp gochujang
- 1 tsp rice vinegar or lime juice
- 1 tsp honey
Let's Make It
- Thinly slice 1 cucumber and toss with 1/4 cup rice vinegar, 1 tsp honey, and a pinch of salt. Let sit for 10–15 minutes while you prep the beef.
- Cook the Beef: Heat sesame oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula. Add garlic, ginger (if using), coconut aminos, honey, and red pepper flakes. Simmer 2–3 minutes until thickened and glossy.
- Make the Sauce: In a small bowl, stir together Greek yogurt, gochujang, rice vinegar, and honey until smooth. Adjust spice level to taste.
- Assemble the Bowls: Divide cooked rice among 4 bowls. Top each with a portion of beef, shredded carrots, quick-pickled cucumbers, and green onion. Add optional toppings like avocado or jammy egg.
- Drizzle & Serve: Spoon the gochujang yogurt sauce on top or serve it on the side. Garnish with sesame seeds or extra chili flakes if you like heat.