Spicy Crispy Beef and Rice Bowls with Creamy Gochujang Broth
There are some recipes you try because they look good on social media, and then there are the ones you immediately know are going into the regular dinner rotation.
This is one of those recipes.
I originally saw a version of these crispy beef and rice bowls on social media and knew I wanted to try them. The combination of crispy, slightly sweet and savory beef, warm spicy broth, jasmine rice and crunchy vegetables sounded so good.
There was just one problem the first time I wanted to make them.
I didn’t have gochujang.
Rather than make a special trip to the grocery store for one ingredient, I figured out a simple substitute using ingredients I already had: sriracha, white miso paste, maple syrup and rice vinegar.
It turned out SO good.
So if you have gochujang, absolutely use it. But if you don’t, I’m giving you my easy substitution too.
The broth is creamy without feeling heavy, thanks to cottage cheese blended with chicken broth. The crispy beef brings that salty-sweet flavor, and a little jasmine rice turns the whole thing into a really satisfying meal.
And, of course, I’m always looking for meals that give me a good amount of protein. Each bowl has approximately 36 grams of protein, which makes this one a winner for me.
What Is Gochujang?
Gochujang is a Korean fermented red chili paste that is spicy, slightly sweet and full of savory flavor.
You can find it in the Asian foods section of many grocery stores, and if you have it, use it in this recipe.
But if you don’t have gochujang sitting in your refrigerator, you don’t need to skip this recipe. My combination of sriracha, white miso paste, maple syrup and rice vinegar gives the broth that same combination of heat, sweetness and savory flavor.
Cucumber or Sugar Snap Peas?
The original version I saw used sliced cucumber, and that’s delicious here. It gives you something fresh and cool against the warm broth and beef.
But one time I didn’t have cucumber, so I diced up sugar snap peas instead.
So good.
They stay really crisp and add just a touch of sweetness. Honestly, I might even prefer the sugar snap peas now. Use whichever one you have.
Spicy Crispy Beef and Rice Bowls
Makes 4 servings
For the Creamy Gochujang Broth
1/4 cup gochujang
1 cup low-fat cottage cheese
3 cups chicken broth
No gochujang? Substitute the 1/4 cup gochujang with:
2 tablespoons sriracha (if you don’t like spicy… use only 1 TBSP)
1 tablespoon white miso paste
1 tablespoon maple syrup
1 teaspoon rice vinegar
For the Crispy Beef
1 pound 96% lean ground beef
2 tablespoons maple syrup
2 tablespoons coconut aminos
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon white miso paste
4 green onions, thinly sliced, white and green parts separated
For Serving
2 cups cooked jasmine rice
Sliced cucumber or diced sugar snap peas
Green parts of the sliced green onions
Toasted sesame seeds, optional
Chili onion crunch, optional
Instructions
1. Make the broth.
Add the gochujang, cottage cheese and chicken broth to a blender and blend until completely smooth. You could also use an immersion blender in your saucepan.
If you don’t have gochujang, add the sriracha, white miso paste, maple syrup and rice vinegar to the blender along with the cottage cheese and chicken broth. (THIS IS HOW I MADE IT!)
Transfer the broth to a saucepan and warm over medium-low heat, stirring occasionally. You want it nice and hot, but don’t bring it to a hard boil.
Give it a taste. If you like things a little spicier, add some additional sriracha.
2. Get the beef crispy.
Heat a large skillet over medium-high heat.
Add the ground beef and spread it into an even layer. Let it cook without stirring for about 3-4 minutes.
This is important! Leaving the beef alone gives it a chance to really brown and get those crispy edges instead of immediately steaming when you start breaking it apart.
After about 3 minutes, break up the beef and continue cooking until browned and cooked through.
3. Make the beef sauce.
While the beef cooks, combine the maple syrup, coconut aminos, rice vinegar, toasted sesame oil, miso paste and the white parts of the green onions.
Pour the sauce over the cooked beef and stir everything together.
Cook for another 2 minutes or so, allowing the sauce to coat the beef and become slightly sticky.
4. Build the bowls.
Divide the jasmine rice among four bowls, using approximately 1/2 cup cooked rice per serving.
Divide the warm broth and crispy beef evenly among the bowls.
Top with sliced cucumber or diced sugar snap peas, the green parts of the green onions and toasted sesame seeds.
If you like a little extra heat and crunch, add some chili onion crunch on top.
A Few Tips
Don’t skip letting the beef sit untouched in the skillet at the beginning. Those crispy browned pieces make a big difference in the finished bowl.
You can also make the beef and broth ahead of time and store them separately in the refrigerator. Reheat both and add the rice and fresh vegetables when you’re ready to eat.
I use 1/2 cup of cooked jasmine rice per bowl. It’s enough rice to soak up that delicious broth without making rice the bulk of the meal.
And don’t be afraid to switch up the vegetables. Cucumber is fresh and cooling, while diced sugar snap peas give you a slightly sweeter crunch. Both are delicious.
Macros
Per serving, approximately:
400 calories | 36g protein | 40g carbohydrates | 9g fat
Macros are calculated using 96% lean ground beef, low-fat cottage cheese, the gochujang substitute listed above and 1/2 cup cooked jasmine rice per serving. Optional toppings are not included. Nutrition will vary depending on the brands and ingredients you use.
Why I Keep Making This One
I make a lot of recipes, and not all of them earn a repeat performance.
This one did.
It’s warm and comforting but still feels fresh because of all that crunch on top. It’s packed with flavor, has a solid amount of protein and comes together pretty quickly.
Plus, I love a recipe that can handle a little improvising. Have gochujang? Great. Don’t have it? You can still make it. No cucumber? Grab the sugar snap peas.
Sometimes those accidental substitutions end up making the recipe even better.
