Bold, Spicy, and Ready in Minutes

This Spicy Korean Beef Bowl is the definition of big flavor in minimal time. Thin-sliced beef gets a quick sear in a hot pan, locking in its juices before being coated in a glossy gochujang sauce that’s spicy, savory, and just a little sweet. It’s the kind of weeknight dinner that tastes like takeout but takes less time to make than it does to order delivery. Every bite has that deep Korean BBQ-inspired flavor without the hassle of firing up a grill.

The Secret’s in the Sauce

The magic here comes from the sauce. It’s a mix of gochujang for its rich, fermented chili heat, soy sauce for saltiness, sugar for balance, and sesame oil for a nutty aroma. Garlic and ginger add warmth and depth, while gochugaru brings an optional extra kick for spice lovers. Once the beef hits the sauce, it soaks it up instantly, giving you tender, glossy pieces that are bursting with flavor in every mouthful.

---

Spicy Korean Beef Ingredients

Main Ingredients

• 8 oz thinly sliced beef (ribeye or chuck)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 2 cloves garlic, minced
• ½ tsp grated ginger
• ½ tsp Korean chili flakes (gochugaru), optional
• 1–2 tbsp gochujang
• Optional Garnish: scallions, sesame seeds

---

How To Make Spicy Korean Beef

In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, chili flakes, and gochujang. Mix well.

Heat a bit of oil in a pan over medium-high heat. Sear beef slices for 30 seconds per side, then remove and set aside.

In the same pan, pour in the sauce mixture and bring to a simmer.

Return beef to the pan and cook for 2 minutes, letting the sauce coat each piece.

Serve over rice, noodles, or in lettuce wraps. Optionally torch the top for char and garnish with scallions and sesame seeds.

---

Tips and Variations

Thinly sliced beef works best here because it cooks quickly and absorbs the sauce easily. You can even freeze beef for 30 minutes beforehand to make slicing easier. If you want more texture, add sliced onions, bell peppers, or mushrooms to the pan before adding the sauce. For a low-carb option, serve in lettuce wraps or over cauliflower rice.

---

Great with Rice, but Totally Flexible

While I love this dish over a hot bowl of rice, it’s also perfect over chewy noodles, stuffed into lettuce wraps, or even in a crusty sandwich with pickled veggies. The sauce pairs well with a wide range of sides, so you can switch things up depending on your mood.

When You Want Takeout Flavor at Home

This is my go-to when I’m craving Korean BBQ flavors without the time commitment. With just one pan, a few staple ingredients, and under 15 minutes, you can have a meal that tastes like it came from a restaurant. It’s bold, comforting, and customizable, which is exactly why it’s on repeat in my kitchen.

---

Frequently Asked Questions

What’s the best beef cut for Spicy Korean Beef?

Thinly sliced ribeye or chuck is ideal for tenderness and flavor, but flank steak also works if sliced thin against the grain.

Can I make this less spicy?

Yes. Reduce the amount of gochujang and skip the gochugaru to keep the heat mild while still getting great flavor.

Can I meal prep this dish?

Definitely. Cook the beef and sauce, store them separately from the rice or noodles, and reheat gently before serving to keep the beef tender.

Can I substitute chicken or pork?

Absolutely! Thinly sliced chicken thighs or pork shoulder both work well with this sauce.

---

More Recipes to Try

If you’re in the mood for more bold and savory Korean-inspired dishes, here are some favorites:

• For a crispy and saucy option, my Sticky Crispy Beef is a must-try,

• If you want something more noodle-focused, my Beef Yaki Udon delivers chewy noodles coated in a savory-sweet sauce with tender beef.

• For a comforting, one-bowl meal, try my Kimchi Stew (Kimchi Jjigae).