Gochujang Glazed Beef & Vegetables

Name: Gochujang Glazed Beef & Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Ingredients: 2 lbs ground beef; 1 medium green pepper; 1 small yellow onion; 8 oz cabbage; 2 medium carrot; 1 tbsp neutral cooking oil; 3 talks green onion; 2 tbsp soy sauce; 3 tbsp gochujang; 2 tbsp honey; 2 tbsp water; 1 tbsp garlic; 1 tbsp ginger; 3¾ cups rice

User Reviews

5

46 reviews

Excellent

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
5 servings
Calories
572 kcal
Course
Main Course
Cuisine
Asian

Gochujang Glazed Beef & Vegetables

Iris Warren

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Gochujang Glazed Beef & Vegetables features ground beef cooked with sliced green pepper, onion, shredded cabbage, and carrot ribbons, all coated in a spicy-sweet sauce made with gochujang, soy sauce, honey, garlic, and ginger. Served over cooked rice, this dish balances savory meat with fresh vegetables and a flavorful Korean-inspired glaze, offering a satisfying and colorful meal.

Description

This recipe combines browned ground beef with fresh vegetables including thinly sliced green pepper, onion, shredded cabbage, and carrot ribbons for texture contrast. The components are cooked in batches starting with the beef seared in oil, then vegetables added to soften. The sauce—made by mixing gochujang (Korean chili paste), soy sauce, honey, garlic, ginger, and water—adds layers of sweet, spicy, and umami flavor.

The finished dish is served atop steamed white rice, allowing the robust sauce and tender vegetables to meld with the hearty beef for a balanced meal. The carrot ribbons offer subtle sweetness and crispness, while the cabbage contributes mild earthiness.

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Ingredients

Servings

2 lbs ground beef 90/10
1 medium green pepper
1 small yellow onion
8 oz cabbage a whole head or pre-shredded in a bag
2 medium carrot
1 tbsp neutral cooking oil generic cooking oil
3 talks green onion optional

For the Sauce

2 tbsp soy sauce gluten free if needed
3 tbsp gochujang
2 tbsp honey
2 tbsp water
1 tbsp garlic minced
1 tbsp ginger minced

For the Rice

3¾ cups rice cooked

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Instructions

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For the Rice

Cook the rice using your preferred method. Rinse it first until the water runs clear and get it started while you prepare the remaining components. You will need 3¾ cups (563g) of cooked rice for the final dish.

For the Sauce

Mince up the garlic and ginger.
In a bowl, mix the garlic, ginger, soy sauce, gochujang, honey, and water together. Stir to combine.

For the Beef and Vegetables

In a large skillet over medium high heat, add in ½ tbsp of oil and add in your beef. Spread it around the surface of the skillet to get good browning. Season lightly with salt and pepper.
While the beef is cooking, wash and cut all of your vegetables. The onion and pepper get cut into thin slices.
If you buy a head of cabbage, remove the outer layers and cut it into thin shreds. If you buy the pre-shredded cabbage in the bags, you will save some time.
Process the carrots into ribbons by using a vegetable peeler. Go down the length of the carrot until the whole thing is used. Cut across the ribbons when finished to break them into smaller pieces. You can also just cut the carrots into thin strips if you don't have a peeler.
If your pan is big enough, you can cook the beef and vegetables in the same pan. When the beef is 90% of the way done, make room in the center and cook the vegetables. If it is not big enough, cook the beef until it has finished and remove from the pan, reserving any fat in the pan.
Add another ½ tbsp to the skillet and add the onions and peppers first, season very lightly with salt. Allow these to cook and color up for a couple of minutes.
When the onions and peppers have developed color, add in the cabbage and carrots and stir everything together. Allow the cabbage to cook down and soften.
Add the beef back into the pan, stir everything together, and create a well in the center. Pour the sauce into the well and allow it to sit over the heat for a minute or so until the garlic and ginger become fragrant and the sauce starts to lightly bubble.
Mix everything together, taste test, and adjust any flavors as needed.

Plating

This recipe makes 5 servings. Divide your ingredients evenly into 5 containers. Each container gets ¾ cup of cooked rice. Top with chopped green onions if you wish for garnish.