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25-Minute Korean Ground Beef Bowl

25-Minute Korean ground beef bowl with sticky sweet gochujang glaze, served over tender cauliflower rice instead of white rice. Browned ground beef simmers until glossy and clings to every crumble, then you top with scallions and sesame seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, Korean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Ground beef bowl
  • 1 lb ground beef
  • 3 cup cauliflower rice
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp gochujang
  • 1 tsp sesame oil
  • 2 garlic, minced
  • 2 scallions, sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat, then add the ground beef and cook until browned, about 5 minutes, stirring as it cooks for even browning.
  2. Add the minced garlic and cook 1 minute, until fragrant with no raw garlic smell.
  3. Whisk soy sauce, brown sugar, gochujang, and sesame oil together, then pour over the beef so the glaze coats the crumbles.
  4. Simmer for 5 minutes until the sauce is sticky and glossy, reducing so it clings to the beef.
Cook cauliflower rice
  1. In a separate pan, sauté cauliflower rice for 5-7 minutes until tender and lightly softened, stirring occasionally so it doesn’t steam.
Serve
  1. Serve the beef over the cauliflower rice, then top with the sliced scallions and sesame seeds so the bowl has fresh crunch and nutty finish.

Notes

Gochujang varies in spice level, so start with 1 tbsp and adjust to taste with an extra spoonful only if you want more heat. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a skillet over medium heat. Freezing isn’t recommended for the best texture of cauliflower rice. For a gluten-free swap, use gluten-free soy sauce (and check any gochujang ingredients) to keep the glaze compatible.