The Pantry
Korean-inspired

Gochujang beef rice bowls

Sticky, savory ground beef with crisp cucumber, carrots and sesame rice. A quick bowl with a little heat.

Prep 10 minCook 20 minAdjust servings ↓
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Gochujang beef rice bowls
~600 calper person · ~1200 total
~$9.00meal total · ~$4.50 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Cook the rice

~8 min

Cook the rice.

Rinse 3/4 cup rice and cook according to its package water ratio and timing.

Keep covered off the heat.

Ingredients
  • 3/4 cupDry white rice
Step 2

Make the sauce

~7 min

Make the sauce.

Stir 1 tbsp gochujang, 1 tbsp soy sauce, 2 tsp honey, 1 tsp sesame oil and the garlic together.

Slice the cucumber and shred the carrot.

Ingredients
  • 1 tbspGochujang
  • 1 tbspReduced-sodium soy sauce
  • 2 tspHoney
  • 1 tspSesame oil
  • 1Garlic clove
  • 1/2Cucumber
  • 1Carrot
Step 3

Brown the beef

~8 min

Brown the beef.

Heat a skillet over medium-high heat.

Add 10 oz ground beef and break it into small pieces.

Cook 6–8 minutes, stirring, until no longer pink and a thermometer reads 160°F.

Drain excess fat if needed.

Ingredients
  • 10 oz total for recipeLean ground beef
Step 4

Glaze and serve

~2 min

Glaze

Reduce the heat, add the sauce and stir for 1–2 minutes until glossy.

add beef and vegetables, then finish with 1 tsp sesame seeds.

Ingredients
  • 10 oz total for recipeLean ground beef
  • 1 tspSesame seeds
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Gochujang beef rice bowls: serve.

Gochujang beef rice bowls: Divide the rice between 2 bowls

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Ingredients

For 2 people

  • 10 oz lean ground beef
  • 3/4 cup dry white rice
  • 1 tbsp gochujang
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1/2 cucumber, sliced
  • 1 carrot, shredded
  • 1 tsp sesame seeds

Method

  1. Cook the riceRinse 3/4 cup rice and cook according to its package water ratio and timing. Keep covered off the heat.
  2. Make the sauceStir 1 tbsp gochujang, 1 tbsp soy sauce, 2 tsp honey, 1 tsp sesame oil and the garlic together. Slice the cucumber and shred the carrot.
  3. Brown the beefHeat a skillet over medium-high heat. Add 10 oz ground beef and break it into small pieces. Cook 6–8 minutes, stirring, until no longer pink and a thermometer reads 160°F. Drain excess fat if needed.
  4. Glaze and serveReduce the heat, add the sauce and stir for 1–2 minutes until glossy. Divide the rice between 2 bowls, add beef and vegetables, then finish with 1 tsp sesame seeds.

Before you cook

What to get ready

Rice saucepan, wide skillet, small sauce bowl and thermometer.

Mix the sauce and shred the carrot. Refrigerate raw meat separately and slice cucumber shortly before serving.

If something needs adjusting

Sauce burns on the pan

Brown the meat first, then lower the heat before adding the sugary sauce. Loosen with a small splash of water if needed.

Beef is gray and watery

Use a wider skillet or smaller batches and let released moisture evaporate before glazing.

Store for later

Keep cooked rice and beef separate from cucumber. Reheat warm components to 165°F and finish with cold vegetables.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Compare ground beef with ground turkey, allowing for the turkey’s 165°F cooking temperature. Buy gochujang only if you will use it in other meals; its flavor is not interchangeable with plain hot sauce.

Calculate this meal with your own prices →

How to Brown Ground Beef →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Gochujang varies in heat. Begin with the stated amount and offer more at the table.

Make it work for you

Ground turkey works too; cook it to 165°F rather than the beef temperature.

Save safely chilled rice and spare carrots for vegetable and egg fried rice.

Can I make these bowls less spicy?

Use a mild gochujang and start with half the amount. Add a splash of water to loosen the sauce.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

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