Description
A gentle, one-pan comfort food recipe featuring savory-sweet sticky ground beef served over fluffy short-grain rice. Perfect for busy weeknights when you need nourishment without the stress.
Ingredients
- 1 lb (450g) lean ground beef (90/10 or 93/7)
- 2 tbsp (30g) gochujang (Korean chili paste)
- 3 tbsp (45ml) low-sodium soy sauce
- 2 tbsp (30ml) honey
- 3 cloves garlic, minced
- 1 tsp (2g) fresh ginger, grated
- 1 tbsp (15ml) neutral oil (avocado or vegetable)
- 1 tsp (5ml) toasted sesame oil
- 2 cups (400g) short-grain white rice, uncooked
- 3 cups water (for rice)
- Optional garnishes: sliced green onions, sesame seeds
Instructions
- Rinse 2 cups of short-grain rice under cold water until clear. Add to a rice cooker or pot with 3 cups of water.
- Bring rice to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork and set aside.
- In a small bowl, whisk together gochujang, soy sauce, honey, and 1 teaspoon of sesame oil until smooth.
- Heat neutral oil in a large skillet over medium-high heat. Add ground beef and break into small crumbles with a wooden spoon.
- Cook beef for 5-6 minutes, stirring occasionally, until browned and no longer pink. Avoid crowding the pan.
- Add minced garlic and grated ginger to the beef. Stir constantly for 1 minute until fragrant but not browned.
- Pour the sauce mixture over the beef. Stir to coat evenly.
- Reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens and becomes sticky and glossy.
- Remove from heat. Drizzle with remaining sesame oil and stir. Taste and adjust seasoning if needed.
- Serve the sticky beef over a bed of fluffy white rice. Garnish with green onions and sesame seeds.
Notes
[‘Do not crowd the pan when browning beef to ensure proper caramelization rather than steaming.’, ‘Gochujang brands vary in spiciness; adjust amount based on heat preference.’, ‘Short-grain rice is preferred for its sticky texture which helps hold the sauce.’, ‘Store beef and rice separately in the refrigerator for up to 4 days to prevent rice from becoming soggy.’, ‘Freezes well for up to 3 months; thaw in fridge and reheat gently with a splash of water.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 1/4
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 50
- Fiber: 1
- Protein: 25
Keywords: Korean ground beef, sticky beef bowls, comfort food, easy dinner, one-pan meal, gochujang recipe, weeknight dinner, Korean beef