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Overhead view of beef broth bowls with Korean ground beef, rice, cucumber, cilantro and lime
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Korean Ground Beef Broth Bowl

These easy beef broth bowls combine crispy caramelized Korean ground beef, fluffy rice and fresh cucumber with a creamy coconut gochujang broth. Sweet, savory, slightly spicy and ready in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: bowl, easy dinner, ground beef, korean, quick and easy
Servings: 4
Author: Carrian Cheney

Equipment

Ingredients

Ground Beef

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

US Customary - Metric

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

Video

Nutrition

Serving: 2cups | Calories: 758kcal | Carbohydrates: 56g | Protein: 28g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1459mg | Potassium: 761mg | Fiber: 2g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 17mg | Calcium: 81mg | Iron: 7mg