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These beef broth bowls are loaded with crispy Korean ground beef, fluffy rice and fresh cucumber surrounded by a creamy coconut broth. Ready in about 30 minutes, they’re an easy way to turn ground beef into a seriously flavor-packed dinner without spending hours making broth.
And yes, we finally jumped on the viral broth bowl trend!
Table of Contents
- QUICK LOOK
- What Is a Beef Broth Bowl?
- Ingredients You’ll Need
- What Is the Best Rice to Use for Beef Broth Bowls?
- How to Make Beef Broth Bowls
- How Do You Get Ground Beef Crispy?
- Tips for the Best Beef Broth Bowls
- Beef Broth Bowl Troubleshooting
- Are Beef Broth Bowls Spicy?
- Make Ahead, Storage and Reheating
- What Else Can I Put in a Broth Bowl?
- More Korean Ground Beef Recipes
- Watch This Video Tutorial
- Korean Ground Beef Broth Bowl Recipe
But you know we couldn’t just make the same beef broth bowl everyone else is making. We took the sweet and savory flavors from our ridiculously popular Korean Ground Beef and gave them the broth bowl treatment.
The crispy caramelized beef with that creamy, spicy coconut broth? GOOD. GRIEF.
QUICK LOOK
- Time: About 30 minutes
- Protein: Ground beef
- Broth: Creamy coconut gochujang
- Base: Steamed rice
- Flavor: Sweet, savory, creamy and slightly spicy
Why You’ll Love These Beef Broth Bowls
- Crispy, caramelized beef: Letting the ground beef sit against the hot skillet before breaking it apart creates those deeply browned crispy bits that make these bowls so good.
- That broth! Coconut milk, gochujang, ginger, garlic and lime create a broth that’s creamy, savory and just spicy enough.
- Fresh + rich: Cool cucumber, cilantro and lime balance the rich coconut broth and beef.
- One skillet: The broth is made right in the skillet after the beef so all those browned bits become part of the flavor.
- Our Korean beef twist: We borrowed the sweet and savory flavors from one of our most popular ground beef recipes and turned it into something completely new.
What Is a Beef Broth Bowl?
A beef broth bowl is basically the delicious middle ground between a rice bowl and soup.
Rice, seasoned beef and vegetables are arranged in a bowl, then hot flavorful broth is ladled around everything rather than completely covering it.
You still get all the different textures—the fluffy rice, crispy beef and crunchy cucumber—but you can get a little of that incredible broth in every bite.
Ingredients You’ll Need
Korean Ground Beef
- Canola Oil: Helps the beef get a good sear without burning.
- Ground Beef: Ground chuck works too. You want enough fat for flavor and caramelization without making the broth greasy.
- Garlic: Fresh garlic adds loads of flavor to the beef.
- Soy Sauce: The salty, savory base of the beef sauce.
- Orange Juice: Adds brightness and a subtle citrus sweetness.
- Brown Sugar: Helps create those sticky, caramelized edges.
- Sweet Chili Sauce: Adds sweetness with a mild kick.
- Toasted Sesame Oil: You only need a little for deep, nutty flavor.
- Cornstarch: Thickens the sauce so it clings to the beef rather than pooling in the skillet.
Coconut Gochujang Broth
- Gochujang: This Korean red chili paste adds savory, sweet and spicy flavor to the broth.
- Fresh Ginger: Adds warmth and freshness.
- Garlic: Don’t skip the fresh garlic here!
- Yellow Curry Powder: Adds warmth and depth to the coconut broth.
- Coconut Milk: Makes the broth rich and creamy. I recommend full-fat coconut milk.
- Chicken Broth: Thins the coconut milk into a spoonable broth without watering down the flavor.
- Soy Sauce: Adds salt and umami.
- Lime: The acidity cuts through the rich coconut milk and wakes everything up.
- Cilantro: Adds a fresh finish to the broth.
For Serving
- Cooked Rice: White or jasmine rice are both delicious.
- Persian Cucumbers: Cool, crisp cucumber is the perfect contrast to the hot broth.
- Fresh Cilantro: Add as much as you want.
- Sweet Chili Sauce: Optional, but delicious drizzled over the finished bowl.
- Lime Wedges: Serve extra lime at the table so everyone can adjust their bowl.
What Is the Best Rice to Use for Beef Broth Bowls?
I used long-grain white rice cooked with 1 cup rice to 1 ½ cups water. It was just sticky enough to hold its shape when turned out into the bowl without becoming gluey.
Jasmine rice would also be delicious, and if you want the rice to hold that perfect little mound even better, a stickier short-grain rice is a great option.
How to Make Beef Broth Bowls
These bowls look impressive, but everything comes together in one skillet.
- Get the Beef Crispy: Heat the oil in a skillet over medium-high heat. Add the ground beef in one large piece and leave it alone for 2-3 minutes. Flip and brown the other side before breaking the beef into pieces.
- Caramelize the Beef: Whisk together the soy sauce, orange juice, brown sugar, sweet chili sauce, sesame oil and cornstarch. Pour the sauce over the beef and cook for another 4-5 minutes without stirring too much. Let the sauce reduce and caramelize onto the beef. Transfer the beef to a plate and loosely cover with foil.
- Build the Broth: Don’t wash the skillet! Those browned bits on the bottom are flavor. Reduce the heat to low and add a little oil if the pan is dry. Add the garlic and ginger and cook for about 20 seconds. Stir in the gochujang and curry powder and cook for another minute until fragrant.
- Make It Creamy: Pour in the coconut milk, whisking and scraping all those browned bits from the bottom of the skillet. Add the chicken broth and bring to a boil for 1 minute. Reduce the heat and stir in the soy sauce, juice from half the lime and cilantro. Taste and add more lime or soy sauce as needed.
- Build Your Bowls: Add rice to each bowl followed by the crispy Korean beef. Ladle the hot coconut broth around the rice and beef, then finish with cucumber, cilantro, a tiny drizzle of sweet chili sauce. Serve with lime wedges for squeezing over the top.
How Do You Get Ground Beef Crispy?
The secret is surprisingly simple: stop stirring it!
Add the ground beef to a hot skillet in one large piece and let it brown for 2-3 minutes before flipping. Brown the other side, then break it apart.
Once you add the sauce, resist stirring again for a few minutes so it can reduce and caramelize onto the meat. Those crispy edges make a HUGE difference!
Tips for the Best Beef Broth Bowls
- Use full-fat coconut milk. It makes a noticeably richer, creamier broth.
- Cook the gochujang. Giving it a minute in the skillet before adding liquid deepens the flavor.
- Keep those browned bits. Don’t clean the skillet between the beef and broth.
- Taste before serving. Coconut milk can soften the other flavors, so finish with extra lime or soy sauce if the broth needs a boost.
- Prep the toppings first. Once you start cooking, this recipe moves quickly.
Beef Broth Bowl Troubleshooting
Add chicken broth a splash at a time until it reaches the consistency you like. It should be creamy but thin enough to ladle around the rice.
Let it simmer uncovered for a few extra minutes. Remember that this is supposed to be a broth rather than a thick curry sauce.
Start with lime juice. That little hit of acidity often makes all the other flavors pop.
If it still needs something, add a splash of soy sauce for more savory flavor or a little more gochujang for heat and depth.
Add a little more coconut milk or chicken broth. You can also serve it with extra rice, which will mellow the heat.
Higher-fat ground beef can leave quite a bit of rendered fat in the skillet. You want to keep the browned bits, but if there’s a large amount of grease, spoon some of it out before starting the broth.
Are Beef Broth Bowls Spicy?
These have a little kick from the gochujang and sweet chili sauce. I’m a total wimp when it comes to heat, and these were a little spicy for me, but Cade loved them!
If you’re sensitive to spice like I am, start with less gochujang and add more after tasting. For more heat, add extra gochujang, chili crisp or your favorite chili oil.
Make Ahead, Storage and Reheating
These beef broth bowls are great for meal prep, but store the components separately.
Keep the rice, Korean ground beef and coconut broth in separate airtight containers in the refrigerator. Store the cucumber, cilantro and other fresh toppings separately too.
Reheat the rice, beef and broth, then assemble just before serving so the rice doesn’t soak up all that glorious broth while it sits.
What Else Can I Put in a Broth Bowl?
This is where broth bowls get really fun. Try adding:
- Green onions
- Bok choy
- Edamame
- Shredded carrots
- Steamed broccoli
- Avocado
- Sesame seeds
- Chili crisp
- Soft-boiled or fried eggs
You can even swap the rice for ramen or rice noodles.
If you love our Korean ground beef, these beef broth bowls need to be next on your list. You get that same sweet and savory caramelized beef, but now it’s paired with fluffy rice, crisp cucumber and a creamy coconut gochujang broth you’ll want to eat by the spoonful.
It’s quick, ridiculously flavorful and exactly the kind of viral recipe I’m happy we didn’t scroll past!
More Korean Ground Beef Recipes
- Korean Ground Beef and Noodles
- One Pot Korean Meatballs
- Korean Ground Beef Cottage Cheese Bowls
- Korean Beef Pockets
Watch This Video Tutorial
Korean Ground Beef Broth Bowl
Ingredients
Ground Beef
- 1 Tablespoon Canola Oil
- 1 Pound Ground Beef, or ground chuck
- 2 Cloves Garlic, minced
- ¼ Cup Soy Sauce
- ¼ Cup Orange Juice
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Sweet Chili Sauce
- 1 teaspoon Toasted Sesame Oil
- 1 ½ teaspoons Cornstarch
Coconut Gochujang Broth
- 1 Clove Garlic, minced
- 1 ½ teaspoons Fresh Ginger, grated
- 2 Tablespoons Gochujang
- 1 teaspoon Yellow Curry Powder
- 1 Can Coconut Milk, 13.5 oz
- 1 Cup Chicken Broth
- 1 Tablespoon Soy Sauce
- 1 Lime, large, divided
- ¼ Cup Fresh Cilantro, finely chopped
- 3 Cups Cooked Rice
For Serving
- 2 Persian Cucumbers, chopped
- Fresh Cilantro
- Sweet Chili Sauce
- Lime Wedges
Instructions
Make the Crispy Beef
- In a skillet over medium high heat, add the canola oil and then the entire piece of ground beef. Turn the heat to medium, and brown the ground beef for 2-3 minutes per side before breaking it up. We want crispy bits on both sides, so once it is browning, you can begin breaking it up.1 Tablespoon Canola Oil, 1 Pound Ground Beef
- Add the remaining beef ingredients and stir everything together. Cook for another 2-3 minutes until the liquid fully reduces and begins to thicken and caramelize on the bottom. Remove to a plate or dish tented with foil.2 Cloves Garlic, ¼ Cup Soy Sauce, ¼ Cup Orange Juice, 2 Tablespoons Brown Sugar, 2 Tablespoons Sweet Chili Sauce, 1 teaspoon Toasted Sesame Oil, 1 ½ teaspoons Cornstarch
Coconut Gochujang Broth
- Do not wash the pan, we want to keep the browned bits in the skillet. If the pan is dry, add a little coconut oil or vegetable oil.
- Reduce the heat to low and add the garlic and ginger. Cook for about 20 seconds, then stir in the Gochujang and curry powder. Cook for about 1 minute, until fragrant.1 Clove Garlic, 1 ½ teaspoons Fresh Ginger, 2 Tablespoons Gochujang, 1 teaspoon Yellow Curry Powder
- Pour in the broth and coconut milk and scrape up the browned bits from the bottom of the skillet with a whisk. Whisk until smooth.1 Can Coconut Milk, 1 Cup Chicken Broth
- Bring the broth to a boil and cook for 1 minute, then reduce the heat to low.
- Stir in the soy sauce, juice of half a lime, and chopped cilantro. Add more lime juice or soy sauce to your preference.1 Tablespoon Soy Sauce, 1 Lime, ¼ Cup Fresh Cilantro
Serving
- Place divided steamed rice in small bowls and turn over into larger bowls with a low lip.3 Cups Cooked Rice
- Add the seasoned ground beef next to it, then ladle the hot coconut Gochujang broth around the rice and beef.
- Place diced cucumber on the side, fresh cilantro, and a light drizzle of sweet chili sauce. Serve with lime wedges to squeeze on top!2 Persian Cucumbers, Fresh Cilantro, Lime Wedges, Sweet Chili Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
