Gochujang Beef and Broccoli

Gochujang Beef and Broccoli

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I love this gochujang beef and broccoli bowl for a quick weeknight dinner recipe. It’s a little spicy, super savory, and really filling.

The beef in this beef and broccoli recipe is similar to what you might see in a beef bibimbap bowl. It uses soy sauce, brown sugar, and rice wine to make a sweet, salty, lightly tangy sauce. I add a bit of gochujang–a Korean red pepper paste–to the beef as it cooks.

Gochujang Beef and Broccoli Recipe

How to make this gochujang beef and broccoli bowl:

You only need a handful of ingredients for this dish, including:

  • Ground beef: You can replace the beef with your favorite ground meat. It would be delicious with chicken, turkey, or ground pork.
  • Sauce: You’ll need soy sauce, rice wine, brown sugar, gochugaru, gochujang, and onion. The beef will simmer in the sauce for about 20 minutes. If you don’t have gochujang or gochugaru, replace it with a pinch of red pepper flakes to taste. You can also add a touch of sriracha or chili garlic sauce if you have it in your fridge.
  • Broccoli: Use 1 pound of broccoli florets and a pinch of gochugaru or red pepper flakes.
  • Rice: Serve this with your favorite rice. Jasmine, brown rice, purple rice, or wild rice are all delicious.
  • Toppings: I like to serve with cucumber, avocado, and sesame seeds. I add an extra sprinkle of gochugaru on top. Sliced scallions, kimchi, or radish kimchi would be amazing!

How to cook the gochujang beef and broccoli:

  • Step 1: Start with the beef. Fry up the beef and add the sliced onion. Add soy sauce, rice wine, brown sugar, gochugaru, and gochujang. Pour in a little water and then bring to a boil. Reduce heat and simmer as you cook the rest of the meal.
  • Step 2: Make the rice. While the beef cooks, make a pot of rice according to the package instructions. If served with brown rice, cook the rice before making the beef, as it has a longer cook time.
  • Step 3: Roast the broccoli. Arrange the broccoli on a baking sheet and drizzle with oil. Sprinkle gochugaru or a pinch of red pepper flakes on top. Roast until browned on the edges, about 20 minutes.
  • Step 4: Prep your toppings! Arrange them on a serving platter.
  • Step 5: Serve it up! Spoon the rice into bowls and pile the beef on top. Arrange the broccoli next to the beef and serve with your favorite toppings.
Gochujang Beef and Broccoli Recipe

Gochujang Beef and Broccoli

Gochujang beef and broccoli are a weeknight meal winner. Easy, fast, delicious.
4.60 from 10 votes
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Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 443kcal



  • 2 tablespoons neutral oil, divided
  • 1 pound ground beef, 90/10
  • 1 yellow onion, peeled and sliced into half-moons
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons gochujang
  • 2 tablespoons gochugaru divided, see note*
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • ¼ cup water
  • 1 cup white rice
  • 2 cups water
  • 1 tablespoon butter, optional
  • 1 pound broccoli, cut into florets
  • Salt, to taste

For serving, optional:

  • 1 small English cucumber, halved lengthwise and thinly sliced
  • 1 avocado, peeled, pitted, and diced
  • Sesame seeds
  • Gochugaru
  • Sesame oil
  • Minced scallions
  • Chopped kimchi
  • Radish kimchi
  • Fried egg


Cook the beef:

  • Preheat oven to 425ºF.
  • Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the beef and cook, breaking it up as it cooks for 10 minutes. Add the onion and cook for 5-6 minutes until softened. Season lightly with salt.
  • Add the soy sauce, rice wine, brown sugar, gochujang, 1 tablespoon gochugaru, minced ginger, and sesame oil. Pour in ¼ cup water and bring to a boil. Reduce heat. Simmer over low heat for 15–20 minutes. Add more water as needed if it evaporates too quickly. Taste and adjust the seasonings to your preference.

Make the rice:

  • Combine the rice, 2 cups of water, and 1 tablespoon of butter in a small pot. Add a sprinkle of salt. Bring to a boil, stir once, then reduce heat and cover. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes.

Make the broccoli:

  • Arrange the broccoli on a baking sheet and drizzle with 1 tablespoon of neutral oil. Sprinkle the remaining 1 tablespoon of gochugaru on top (or use a pinch of crushed red pepper). Season with salt. Transfer to the oven and roast for 15–20 minutes until browned on the edges. Remove from the oven and set aside.

Prepare the toppings:

  • As the broccoli roasts, prepare any toppings you like and arrange them on a serving platter.

To serve:

  • Spoon the rice into bowls and pile the beef and broccoli on top. Arrange garnishes on top and drizzle with sesame oil. Finish each bowl with a sprinkle of sesame seeds and gochugaru. Enjoy!


*Note: Gochugaru may be less spicy than crushed red pepper flakes depending on the brand. Do not substitute at a 1:1 ratio. If using crushed red pepper flakes, simply add to taste.


Calories: 443kcal | Carbohydrates: 23g | Protein: 30g | Fat: 27g | Sodium: 460mg | Fiber: 7g | Sugar: 10g | Vitamin C: 109mg
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