So Many Dishes

I can’t remember now why I bought a container of gochujang. I assume that I saw a recipe that called for it that I wanted to try. I didn’t know anything about it, other than that it’s Korean and it’s spicy. Once I had it, though, I put the container in the cupboard and put the thought of using it in the back of my mind.

When I put together the list of recipes to try in 2026, I included one that includes gochujang. While I’ve cooked a number of recipes on that list, I haven’t gotten around to that dish yet. So the container was still in the cupboard.

I’m learned that gochujang is a fermented red chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s savory, sweet, and spicy all at the same time. Different brands can have different levels of heat. I chose one listed as mild; Korean food can get really hot. we’ve eaten at a Korean restaurant, which was the hottest meal in terms of spiciness that I’ve ever experienced.

When we put our most recent menu together, I wanted a quick recipe for the day we returned from Orlando. I was also in the mood to try a new dish. I ran several recipes past Ken, and he liked the sound of Korean beef bowls, a recipe from Gina Homolka at Skinnytaste.

For this dish, seasoned ground beef and fresh cucumber slices are served over rice, garnished with sliced scallions and gochujang. It’s definitely a 30-minute meal. There’s not a lot to prep ahead of time. I liked the idea that we could each add the gochujang at the table, since I was a bit nervous as to how spicy it was going to be. (The recipe also calls for sesame seeds as a garnish, but Ken has a temporary crown, so we figured seeds weren’t a good idea).

The result was absolutely delicious. The meat mixture was tasty, but the gochujang added so much. I kept adding more sauce. The balance of sweet and spice was so good! We agreed that this goes into our regular rotation, and I’m looking forward to trying more dishes that use gochujang.

Korean Beef Bowls

• 1/4 cup low sodium soy sauce
• 1 tablespoon light brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons neutral oil (I used canola oil)
• 1 pound 93% lean ground beef
• 1/4 cup chopped onion
• 2 garlic cloves, crushed
• 1 tablespoon minced fresh ginger
• 3 cups cooked white or brown rice
• 1/2 English cucumber, sliced
• 2 scallions, sliced
• 1/2 tablespoons sesame seeds
• 2 tablespoons gochujang sauce, or more if desired

Combine the soy sauce, brown sugar, sesame oil, and red pepper flakes in a small bowl.

Heat a deep nonstick skillet over medium-high heat. Add oil, then add ground beef. W, breaking the meat up with a wooden spoon, until cooked through, about 5 minutes.

Add the onion, garlic, and ginger, and cook 1 minute.

Pour the sauce over the beef; cover and simmer on low heat for 10 minutes.

To assemble the bowls, place 3/4 cup rice in each bowl. Top with beef, cucumbers, scallions, sesame seeds, and gochujang. Serve extra gochujang sauce to add as desired. Makes 4 servings.

Happy eating!