Creamy Gochujang Ground Beef Bowl

Worth the Bite is back, and this time our buddy Morgan from @crybabyculinary is helping us get back to the grind with a fresh take on the ground beef bowl.

Ground beef bowls are a staple for a reason. They're easy, packed with protein, and make it simple to get a nutritious meal on the table when life gets busy.

But eating the same bowl over and over again? We can do better.

So we're taking Force of Nature Ground Beef and giving the weekly ground beef bowl a serious flavor upgrade.

Crispy ground beef gets piled over rice with a creamy gochujang broth, crunchy cucumbers, scallions, sesame seeds, and plenty of fresh lime. You still get the simple, protein-packed meal you can rely on during a busy week, but with big, punchy flavors that make it feel like something you'd order at your favorite restaurant.

It's savory, spicy, a little sweet, ridiculously cozy, and perfect for the cooler days ahead.

Same ground beef. Same easy weeknight routine. A whole lot more exciting.

 

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Creamy Gochujang Ground Beef Bowl

Serves 2

Ingredients

Crispy Ground Beef

• 1 lb Force of Nature Ground Beef

• 4 tbsp coconut aminos

• 1 tbsp chili crisp

• 1 tbsp honey

• Extra virgin olive oil

• Salt, to taste

Creamy Gochujang Broth

• 1 jar FOND Shiitake & Sage Chicken Bone Broth

• 1 red onion, thinly sliced

• 4 garlic cloves, minced

• 2 tbsp gochujang paste

• 2 tsp fish sauce

• 1 tbsp honey

• 1 can coconut milk

• Extra virgin olive oil

For Serving

• 1 cup long grain white rice

• 1/4 cup cucumber, diced

• 1/4 cup green onions, thinly sliced

• 1/2 tbsp sesame seeds

• 1 lime, cut into wedges

Instructions

Prepare 1 cup of long grain white rice according to the package instructions.

Heat a drizzle of olive oil in a pan over medium heat. Add the Force of Nature Ground Beef and season with salt, coconut aminos, chili crisp, and honey. Stir everything together and cook for 5 to 7 minutes, until the beef is browned and crispy. Remove from the heat.

For the broth, heat a drizzle of olive oil in a pot over medium heat. Add the red onion and garlic and cook for about 4 minutes, until the onion is soft.

Add the gochujang paste, fish sauce, honey, coconut milk, FOND Shiitake & Sage Chicken Bone Broth, lime juice. Stir and gently simmer for 10 minutes.

Time to plate! Add the cooked rice to the bottom of a bowl and ladle in the creamy gochujang broth. Top with the crispy ground beef, diced cucumber, green onions, and sesame seeds.

Finish with a squeeze of fresh lime and a couple of lime wedges on the side. Enjoy!

 

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Morgan's Cooking Tips

Get the beef crispy. Give the ground beef enough time in the pan to develop those crispy edges. That's where a ton of the flavor comes from.

Let the broth do its thing. Once everything is combined, give it about 10 minutes to simmer. That's plenty of time for all those flavors to come together.

Don't skip the fresh stuff. The cucumber, scallions, and lime cut through the creamy broth and bring the whole bowl to life.

Turn up the heat if you want. A little extra chili crisp on top is never a bad idea.