Korean Beef Bowls with Gochujang Yogurt Sauce
Serves 4
10 mins prep
15 mins cook
25 mins total
Quick and flavorful Korean Beef Bowls made with lean ground beef, pickled veggies, rice, and a spicy gochujang yogurt sauce. Perfect for meal prep or weeknight dinners—ready in under 30 minutes!
For the Korean Beef:
lblean ground beefor ground turkey
garlic clovesminced
cupcoconut aminos or low-sodium soy sauce
tbspsesame oil
–2 tsp grated gingeroptional
For the Bowls:
cupcooked jasmine or brown riceor cauliflower rice
cupquick-pickled cucumbers(rice vinegar and honey)
Optional: avocadokimchi, or jammy egg
Gochujang Yogurt Sauce:
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Thinly slice 1 cucumber and toss with 1/4 cup rice vinegar, 1 tsp honey, and a pinch of salt. Let sit for 10–15 minutes while you prep the beef.
Cook the Beef: Heat sesame oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula. Add garlic, ginger (if using), coconut aminos, honey, and red pepper flakes. Simmer 2–3 minutes until thickened and glossy.
Make the Sauce: In a small bowl, stir together Greek yogurt, gochujang, rice vinegar, and honey until smooth. Adjust spice level to taste.
Assemble the Bowls: Divide cooked rice among 4 bowls. Top each with a portion of beef, shredded carrots, quick-pickled cucumbers, and green onion. Add optional toppings like avocado or jammy egg.
Drizzle & Serve: Spoon the gochujang yogurt sauce on top or serve it on the side. Garnish with sesame seeds or extra chili flakes if you like heat.