Description
Crispy Ground Beef and Rice with Creamy Gochujang Broth is a bold, comforting rice bowl made with caramelized lean beef, fluffy jasmine rice, and a smooth, spicy gochujang-cottage cheese broth. Fresh cucumber, green onions, and sesame seeds add the perfect crunchy finish.
Ingredients
Scale
For the Creamy Gochujang Broth
- ¼ cup (84g) gochujang
- 1 cup (226g) low-fat cottage cheese
- 3 cups chicken broth
For the Crispy Beef
- 1 pound 96/4 lean ground beef
- 2 tablespoons maple syrup
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon (18g) white miso paste, optional
- 4 green onions, thinly sliced, white and green parts separated
For Serving
- 2 (10-ounce) bags frozen jasmine rice, or 4 cups cooked steamed rice
- Diced or sliced cucumber, for serving
- Sliced green onions, for serving
- Toasted sesame seeds, for serving
- Chili onion crunch, optional
Instructions
- Add the cottage cheese, chicken broth, and gochujang to a blender. Blend until smooth and creamy. Pour into a saucepan and warm over low heat, stirring occasionally. Do not bring to a hard boil.
- Coat a nonstick skillet with cooking spray or 1 teaspoon olive oil and heat over medium-high heat. Add the ground beef and let it brown untouched for 2–3 minutes.
- Break the beef apart and continue cooking until fully browned and cooked through.
- Meanwhile, combine the maple syrup, rice vinegar, coconut aminos or soy sauce, sesame oil, miso paste, and white parts of the green onions.
- Pour the sauce over the cooked beef and stir to coat. Cook for another 1–2 minutes without stirring, allowing the sauce and beef to caramelize and develop crispy edges.
- Prepare the jasmine rice according to package directions, or use 4 cups freshly steamed rice.
- Divide the rice among 4 bowls. Add about 1 cup of creamy gochujang broth and one-quarter of the crispy beef to each bowl.
- Garnish with cucumber, green onion tops, toasted sesame seeds, and chili onion crunch, if desired. Serve warm.
Notes
For the crispiest beef, resist the urge to constantly stir it. Giving the meat direct contact with the hot skillet creates those deeply browned, caramelized edges. Keep the gochujang broth over low heat rather than boiling it. Gochujang brands vary in heat, so adjust the amount if you prefer a milder bowl. Store the broth, beef, rice, and fresh toppings separately for the best leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 610 kcal
- Sugar: 12 g
- Sodium: 1,250 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 81 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 75 mg