Street Food Favorites
Thai Basil Chicken (Pad Krapow Gai)
Ground chicken stir-fried with chiles, garlic, and Thai basil.
Street Food Favorites
Korean Gochujang Beef Bowls
Inspired by the beef stalls at Korean night markets, this bowl gets its deep, sticky-sweet heat from gochujang, Korea's fermented chili paste. Ground beef keeps it fast enough for a weeknight, and everything happens in a single skillet.
10 minPrep Time
15 minCook Time
25 minTotal Time
4Servings
EasyDifficulty
Ingredients
- 1 lb ground beef
- 1 tbsp neutral oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cups cooked rice
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds
Method
- Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5 minutes. Drain any excess fat if needed.
- Add aromatics. Lower the heat to medium and stir in the garlic and ginger. Cook for about 30 seconds until fragrant, taking care not to let the garlic burn.
- Build the sauce. Add the gochujang, soy sauce, brown sugar, and rice vinegar directly to the pan. Stir well to coat the beef evenly and simmer for 3 to 4 minutes, until the sauce thickens into a glossy coating.
- Finish. Remove from heat and stir in the sesame oil.
- Assemble. Divide the rice among bowls and spoon the beef over the top. Garnish with sliced scallions and sesame seeds, and serve immediately.
Note: Gochujang varies in heat by brand — start with 2 tablespoons if you're not sure how spicy you want it, and add more to taste. A fried egg on top turns this into an especially good weekend lunch.
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