Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shirataki noodles (or other noodles of choice)
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Step 2: Add chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, until softened. Stir in the sliced red bell pepper and cook for another minute until slightly softened.
- Step 3: In a small bowl, whisk together gochujang, soy sauce, brown sugar, and rice vinegar. Pour the sauce over the beef and vegetable mixture in the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Step 4: While the sauce simmers, cook the shirataki noodles according to package directions. If using other noodles, cook until al dente.
- Step 5: Once the noodles are cooked, drain them and add them to the skillet with the beef and sauce. Toss to combine and heat through.
- Step 6: Serve the Korean ground beef bowl immediately, garnished with sliced green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated bowls, add a splash of water or broth before microwaving to prevent dryness.
- Elevate your bowl with a fried egg on top for extra richness and protein.
- To enhance the ginger's flavor, briefly sauté it before adding the other vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American