Sticky Gochujang Beef Brothy Rice Bowls

Sticky beef, rice, scallions in a pink bowl with orange gochujang broth.

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Sticky Gochujang Beef Brothy Rice Bowls

The next time you're wondering what to do with that pack of ground beef in the fridge, make these gorgeous sticky gochujang beef brothy rice bowls. Sticky, sweet-spicy beef, fluffy rice, crunchy fresh toppings, and a silky coconut gochujang broth, all ready in 30 minutes. I loved them so much, I made them three nights in a row.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian-inspired

Keyword: brothy rice bowl, ground beef recipes, rice bowl

Servings: servings

Calories: 626kcal

Author: Kate Phillips

Ingredients

For the rice

1 cup long-grain white rice like basmati or jasmine
2 cups water

For the sticky beef -

½ tablespoon olive oil
1 lb (500g) ground beef
3 garlic cloves crushed
1 inch piece of ginger grated
2 tablespoons light soy sauce
2 tablespoons sweet chili jam or sweet chili sauce

For the coconut gochujang broth -

2 garlic cloves crushed
1 inch piece ginger grated
2 tablespoons gochujang paste
2 cups low-sodium chicken stock or vegetable stock, plus more if needed
1 can coconut milk (400ml/14oz can)
1 tablespoon light soy sauce
1 tablespoon lime juice plus more to taste
1 teaspoon fish sauce to taste, optional

To serve -

1 cucumber diced
2 scallions (spring onions), finely sliced
A handful of cilantro leaves (coriander)
1 tablespoon sesame seeds
Chili crisp or spicy chili oil
Lime wedges

Instructions

Cook the rice.
Add 1 cup of rice to a pot you have a lid for. Pour in 2 cups of water, then set over medium heat. Once you see foamy bubbles on top, turn the heat right down, pop the lid on, and leave to cook for 12 minutes.
After this time, remove the pot from the heat, still with the lid on, until you're ready to serve.

You can cook the rice and the beef at the same time.

Brown the ground beef.
Add ½ tablespoon of olive oil to a wide, high-sided skillet and set over medium-high heat. Once hot, add the ground beef and use a spatula or wooden spoon to press it into the pan. Leave it undisturbed for about 4 minutes, then break it into smaller clusters and stir for another few minutes, until browned and cooked through.

If there's still quite a lot of water in the pan, continue cooking the beef until the water has mostly evaporated.

Add the aromatics.
Add 3 crushed garlic cloves and the grated ginger. Stir through the beef. Pour in 2 tablespoons light soy sauce, and 2 tablespoons sweet chili jam. Toss the sauces through the beef for another minute or two, until it's nicely glossy and well coated. Taste, then add a tiny pinch of salt if needed. Transfer the beef to a bowl and cover to keep warm.
Start the gochujang broth.
In the same pan, over medium heat, add about ¼ cup of the chicken stock to the pan and stir to deglaze the pan and scrape up any browned bits. Add 2 crushed garlic cloves, grated ginger, and 2 tablespoons of gochujang paste. Stir for a couple of minutes.
Simmer the gochujang broth.
Add the remaining stock and the coconut milk. Stir until smooth - if your coconut milk has solidified pieces, use a whisk. Bring to a simmer for about 5 minutes. Taste, then add the lime juice and 1 teaspoon of the light soy sauce for now. Taste again, and add the fish sauce or remaining soy sauce and extra lime juice if needed.
Garnish and serve.
Fluff the rice with a fork, then divide between bowls. Spoon the sticky beef on top, then ladle the hot gochujang broth all around the rice, leaving the beef above the liquid. Finish with the diced cucumber, scallions, cilantro, a drizzle of chili crisp, a scattering of sesame seeds, and lime wedges.

Notes

INGREDIENT NOTES: Use full-fat coconut milk with at least 60% coconut extract for the best creamy flavor. Light coconut milk does work, but it won't be quite as creamy. Make sure it's canned coconut milk and not coconut milk in a bottle or carton that's designed for drinking. You'll find gochujang paste in the international or Asian aisle at large grocery stores, or you can pick it up from Amazon.

SUBSTITUTIONS: You can swap the ground beef for ground chicken, pork, turkey or a plant-based alternative. You could use ginger and garlic paste instead of fresh if you like (though the flavor won't be quite as good). Use microwave packet rice for an even easier option.

STORAGE INSTRUCTIONS: It's best to store the broth separately from the beef and rice, just so the rice doesn't absorb it as it sits. Reheat both separately and then assemble as per the recipe.

Nutrition