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Weeknight stir-fried 20 Minute Korean Gochujang Beef Bowls. Quick-cooking ground beef tossed in a sweet and spicy Korean chile sauce with caramelized shallots and bell peppers. Serve with a quick, pickled, spicy cucumber salad. Every bite is filled with deliciously flavored beef and just the right amount of spice – flavorful and easy.

20 Minute Korean Gochujang Beef Bowls |

The perfect Monday recipe for you all! When I was brainstorming ideas for this month, I knew I wanted to focus on high-protein, quick, simple dinners. Dinners that would be exciting yet healthy and easy to cook.

When it comes to cooking a new recipe, what can often turn us off is when it feels scary or has an overwhelming amount of steps. I totally get that. I say no immediately if I look at anything with a mile-long ingredient list and even more steps.

So this month, to encourage everyone to be home, cooking more. I knew simple, healthy, and delicious dinners were the trick.

20 Minute Korean Gochujang Beef Bowls |

As I mentioned last week, my brothers have been home a lot recently. They love any kind of dish that’s stir-fried and spicy.

Gochujang (fermented Korean Chili paste) is an ingredient I know they love when I use it in recipes, so I just loved the sound of a Gochujang Beef Bowl. I knew I could make it quick and delicious.

20 Minute Korean Gochujang Beef Bowls |

Here are the details

Step 1: cook the beef

For this recipe to be quick, I used ground beef. You could also use ground pork or even ground chicken if you prefer.

Once you’ve browned the meat, add a slice of butter, lots of bell peppers, pickled ginger, and garlic. Allow this to cook until super fragrant.

20 Minute Korean Gochujang Beef Bowls |

Step 2: Add the flavor

Now, add the soy sauce. I use tamari, which is a gluten-free soy sauce. Then, add the Gochujang (fermented Korean Chili paste) and ginger juice, which I get from the pickled ginger jar. Or you can now buy ginger juice as well. I just found some at Whole Foods!

Let the sauce simmer and cook down until it coats the beef.

20 Minute Korean Gochujang Beef Bowls |

Step 3: caramelize the meat

The final step is to add the maple, or use honey, and let the meat caramelize, plus get crispy in the spicy chile sauce.

Pull it off the stove, then toss it with sesame seeds. YUM!

20 Minute Korean Gochujang Beef Bowls |

Step 4: the cucumber salad

I wanted to add a refreshing crunch, so I made a quick pickled cucumber salad using cucumbers, salt, Gochujang chile flakes (or regular chile flakes), and vinegar/ginger juice. Just mix and let it sit for a few minutes.

Simple Simple.

Step 5: serve with rice

Now spoon the beef over cooked rice, add the salad, lots of green onions, and the roasted peanuts. It’s best to serve this right off the stove while still steamy. But if you need to rewarm it, it’s still great. Perfect for our busiest times.

Hoping you guys love this one as much as we’ve loved it. I’m already excited to make it again later this week!

20 Minute Korean Gochujang Beef Bowls |

Looking for other quick weeknight dinners? Here are some favorites:

Chili Crisp Chicken Mango Cucumber Rice Bowl

30 Minute Caramelized Shallot Beef Ramen Noodles

Healthier Homemade One Pot Hamburger Helper

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Spicy Chipotle Honey Salmon Bowls

Lastly, if you make this 20 Minute Korean Gochujang Beef Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

20 Minute Korean Gochujang Beef Bowls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 430 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cucumber Salad


  • 1. In a large skillet, combine the beef and a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, peppers, garlic, shallots, and ginger. Cook 2 minutes.
    2. Pour over the tamari, add the Gochujang, ginger juice, and 1/3 cup water. Cook until the sauce coats the beef, 2-3 minutes. Mix in the maple/honey and cook another 1-2 minutes until the beef is caramelized. Remove from the heat. Toss with sesame seeds.
    3. Meanwhile, In a bowl, mix the cucumbers with 1 teaspoon salt, the chile flakes, ginger juice, and green onions. Let sit 5 minutes.
    4. Serve the beef and peppers over bowls of rice. Serve with the cucumber salad and top with peanuts. Add spicy mayo if desired. Enjoy!
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20 Minute Korean Gochujang Beef Bowls |

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  1. 5 stars
    In case anyone wanted to make this vegetarian/vegan – I made it with tofu and it was great! I couldn’t find any comments on making it without beef and wanted to report back.

    I pressed and then crumbled the tofu, baked it for 25 minutes or so at 425. I added a bit of soy sauce and then corn starch before baking. Because I was baking the tofu I roasted the peppers and onions too. Added the sauce (only 2tbsp of soy sauce) to each sheet pan for the last 5 minutes or so to get caramelized and crispy. YUM! The cucumbers on top had a weird flavor, maybe it was the rice vinegar I used or gochugaru chili flakes, but the crunch was nice. I also added kewpie mayo which I highly recommend!

    1. Hey Jess,
      Awesome!! Thanks so much for giving this recipe a try and sharing your detailed notes for using tofu! I’m sure that will be helpful for other readers! Have a great day:) xx

  2. 5 stars
    Wow, this was delicious, with that gochujang giving it quite a kick! Quick and easy to make, one we’ll definitely be having again.

  3. 5 stars
    Another amazing recipe! I made it exactly as written and it was great. Served it with sriacha roasted broccoli. Sooo good! Thanks Tiegahn!

  4. 5 stars
    This is a major ABSOLUTELY YES in my household. Way tastier than take out, in my opinion. The cucumber salad is so good too. Followed the recipe, minus bell peppers – just not my jam. My new “takeout” go to dish for sure. Will make this and pair it with fried rice next time! Mmm!

  5. 5 stars
    I made this for dinner tonight and we loved it! So incredibly flavourful. My husband kept going on about how tasty it was. So easy to make too. Thank you so much for sharing!

        1. Hi Stefanie,
          Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT

  6. This was yummy and I will make it again!

    My only complaint is not a new one…….unless you have fabulous knife skills, this is NOT a 20 minute meal for the regular old house Frau like me. The recipe title can be a bit misleading. Don’t get me wrong, I definitely liked it, I just don’t think it’s a 20 minute meal, very few truly are.

    1. Hi Colleen,
      I appreciate you making this dish and sharing your feedback! So sorry this took longer than expected to make! xx

  7. 5 stars
    Just got finished making this and it was out of this world!!! I rarely get dishes this flavorful in a restaurant. A fair amount of chopping but worth every minute of prep and easy to put together!