These Gochujang Beef and Broccolini Bowls will satisfy all your takeout cravings with bold Korean-inspired flavors and the perfect balance of heat, sweetness, and savory depth! These nourishing bowls feature ground beef for protein, tender roasted broccolini, fluffy rice and the gochujang sauce that ties it all together. It comes together in under 30 minutes so it’s the perfect way to spice up your dinner routine with minimal effort!
When I was first testing these Gochujang Beef and Broccolini Bowls, my husband turned to me and said “now this is my kind of weeknight dinner.” Safe to say, we’re both obsessed with how this recipe turned out. It’s easy yet feels elevated enough to replace your oh-so-tempting UberEats order. Plus it’s balanced with protein, fiber, healthy fats and complex carbs.
We already know that beef and broccoli pair so well together, but this Korean-inspired recipe makes it extra delicious by incorporating a spicy, umami and slightly sweet gochujang sauce! It’s honestly crazy how a few simple ingredients (many of them pantry staples) can add so much flavor to this dish. Serve it all over a bed of fluffy rice with some avocado and you have a crave-worthy dinner in under 30 minutes.
You’ll see that this recipe makes 4 servings but honestly, if you’re anything like us, you might end up going back for seconds or thirds and only getting 2 or 3 servings out of it haha. It really is that good! And the best part is…the leftovers are just as delicious, so if you’re looking for a healthy meal prep lunch option, I gotchu covered with these Gochujang Beef and Broccolini Bowls!
Why You’ll Love these Gochujang Ground Beef and Broccolini Bowls
- They’re easy to make and come together in under 30 minutes!
- The gochujang ground beef is full of addicting spicy and umami flavor.
- They are naturally dairy free and can easily be made gluten free.
- It’s a delicious weeknight dinner for when you’re craving takeout!
- These bowls are balanced with protein, fiber, healthy fats and complex carbs.
What You Need to Make these Gochujang Beef and Broccolini Bowls
For the Gochujang Ground Beef:
- Ground Beef: Ground beef is my favorite easy protein source for weeknights because it cooks up in just a few minutes! For this recipe, I used 85% lean but you could also use 90%.
- Green Onion: Just use the white and light green parts. Save the green parts for garnishing later.
- Fresh Garlic: Don’t be shy with the garlic!
- Fresh Ginger: Fresh minced ginger is best, and adds so much flavor to the gochujang beef.
- Gochujang: Gochujang is a Korean red chili paste that’s spicy and a little bit sweet. You can find it in the asian section of most grocery stores. I used this one from Mother In Laws and found it at Whole Foods.
- Tamari: Or soy sauce! You could also use coconut aminos, but it will yield a sweeter and less salty sauce.
- Rice Vinegar: This adds some tanginess to really round out the gochujang sauce.
- Maple Syrup: Sweeten it up naturally with a bit of maple syrup or honey.
- Sesame Oil: A little goes a long way here to add some delicious nutty flavor.
For the Roasted Broccolini:
- Broccolini: I honestly prefer this over broccoli! It’s milder, sweeter and has stalks that you can actually eat and enjoy. If any of them are super thick, cut them in half lengthwise before roasting.
- Avocado Oil: Or olive oil, for roasting the broccolini.
- Tamari: Or soy sauce, to give this broccolini an asian flare.
- Kosher Salt & Black Pepper: You don’t need much, as the tamari is already salty.
For the Bowls:
- White or Brown Rice: I use about 3/4 cup of dry rice for 3-4 servings, but feel free to adjust that based on your hunger levels.
- Avocado: I love to top off these gochujang beef and broccolini bowls with some sliced avocado for creaminess and healthy fats.
- Green Onion: Use the green parts for garnish!
- Sesame Seeds: Optionally, sprinkle on some sesame seeds for the vibesss.
How To Make Gochujang Beef Bowls with Broccolini and Rice
Roast the Broccolini:
First, preheat your oven to 425F. If any of your broccolini have really thick stalks, slice them in half lengthwise. Then, add them to the baking sheet and toss with oil, tamari and a light amount of salt & pepper. Spread out evenly on the baking sheet. Transfer to the oven to roast for 15 minutes, or until tender.
Cook Rice:
Meanwhile, prepare your rice according to package instructions. If you’re using brown rice, you’ll want to make sure to do this step first as it usually takes up to 30 minutes, compared to 15-20 minutes with white rice. You could also use frozen rice to save time!
Mix together Gochujang Sauce:
In a small bowl or a liquid measuring cup, add the gochujang, tamari, rice vinegar, maple syrup and sesame oil. Whisk or stir until combined.
Brown Ground Beef:
Bring a large pan to medium-high heat. Once hot, add ground beef and break apart with your spatula. Continue cooking until browned through, about 4 minutes. Add in green onion, garlic and ginger and continue cooking for 1 more minute.
Add in Gochujang Sauce & Let Simmer:
Next, reduce heat to low. Pour in the gochujang sauce mixture and stir to coat the beef in it. Allow it to simmer for a few more minutes until the sauce has warmed up.
Assemble Gochujang Beef Bowls & Enjoy:
Finally, assemble your bowls with rice, roasted broccolini, gochujang beef and avocado. Garnish with more chopped green onion and sesame seeds. Enjoy!
Can I Use Broccoli Instead of Broccolini for these Bowls?
Yes! I honestly prefer broccolini, but you can certainly substitute broccoli instead. To do so, I’d recommend decreasing the oven temperature to 400F and you may need to increase the cook time by 3-5 minutes. If you try out this version, let me know how it goes in the comments below!
Are these Gochujang Beef and Broccolini Bowls Gluten Free?
At first glance, these gochujang beef bowls may seem like they’re gluten free, but the brand of gochujang that I used actually does contain wheat. However, there are some gluten-free certified brands of gochujang, like this one. Substitute that and you’ll be good to go! Also, make sure to use tamari instead of soy sauce.
How Should I Store Leftover Gochujang Beef and Broccolini Bowls?
Leftover Gochujang Beef and Broccolini Bowls can be stored in an airtight container in the fridge for up to 4 days. I recommend storing the avocado separately, if you’re using it, so that you can re-heat the leftovers without having warm avocado! This one holds up great for meal prep too 🙂
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Asian-Inspired Recipes?
- Crispy Tofu Bowls with Peanut Sauce
- Ground Chicken Fried Rice
- Kung Pao Chicken and Cauliflower Sheet Pan Meal
- Spicy Tuna Bites with Canned Tuna
- Asian Crunch Salad with Sweet Chili Dressing
- Thai Chicken Tacos with Peanut Sauce
Gochujang Beef and Broccolini Bowls
Equipment
- small pot with lid
- baking sheet
- large pan
- spatula
- small bowl or liquid measuring cup
- whisk or spoon
Ingredients
For the Gochujang Beef:
- 1 lb ground beef (I used grass-fed 85% lean)
- ¼ cup chopped green onion (white + light green parts only)
- 4 garlic cloves minced
- ½ tbsp minced ginger
- 2 tbsp gochujang *
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame oil
For the Broccolini:
- 12 oz broccolini
- 1 tbsp avocado oil or olive oil
- 1 tbsp tamari or soy sauce
- kosher salt & black pepper to taste
For the Bowls:
- ¾ cup dry white or brown rice rinsed
- sliced avocado
- chopped green onion (green parts)
- sesame seeds
Instructions
- First, preheat your oven to 425F. If any of your broccolini have really thick stalks, slice them in half lengthwise. Then, add them to the baking sheet and toss with oil, tamari and a light amount of salt & pepper. Spread out evenly on the baking sheet. Transfer to the oven to roast for 15 minutes, or until tender.12 oz broccolini, 1 tbsp avocado oil, 1 tbsp tamari, kosher salt & black pepper
- Meanwhile, prepare your rice according to package instructions.¾ cup dry white or brown rice
- In a small bowl or a liquid measuring cup, add the gochujang, tamari, rice vinegar, maple syrup and sesame oil. Whisk or stir until combined.2 tbsp gochujang, 2 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 tsp sesame oil
- Bring a large pan to medium-high heat. Once hot, add ground beef and break apart with your spatula. Continue cooking until browned through, about 4 minutes. If there's a lot of excess grease, you can drain it off, but I usually leave it if there's only a small amount. Add in green onion, garlic and ginger and continue cooking for 1 more minute.1 lb ground beef, 4 garlic cloves, ½ tbsp minced ginger, ¼ cup chopped green onion
- Reduce heat to low. Pour in the gochujang sauce mixture and stir to coat the beef in it. Allow it to simmer for a few more minutes until the sauce has warmed up.
- Assemble your bowls with rice, roasted broccolini, gochujang beef and avocado. Garnish with more chopped green onion and sesame seeds. Enjoy!sliced avocado, chopped green onion, sesame seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
one of many of your recipes that I LOVE! I love to cook but sometimes it’s so daunting during the week after a long day, but your recipes always inspire me to do quick, easy, nutritious meals!
I’m so glad you liked it, thank you Tiffany!
Delicious! I made this recipe for my meal prep this week and it was tasty and easy! I added mushrooms to the broccoli and it was a good addition. Her recipes never fail!
Yum!! Thank you Caitlyn 🙂