One-Pot Gochujang Beef Rice

A savory, spicy Korean-inspired skillet meal with tender rice, sweet carrots, and browned ground beef simmered in a gochujang-seasoned broth.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 1 cup long-grain white rice
• 2.5 cups low-sodium beef broth
• 1 cup carrots
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 tsp sesame oil
• 2 scallions

Cooking instructions

1. Peel and finely chop the onion, mince the garlic, peel and dice the carrots, and slice the scallions. Rinse the rice under cool water until the water runs mostly clear; drain well. (about 8 min)
2. Heat the sesame oil in a large deep skillet or Dutch oven over medium-high heat. Add the onion and ground beef. Cook, breaking up the beef, until no pink remains and it reaches 160°F (71°C), about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — Medium-high
3. Stir in the garlic and cook for 30 seconds. Add the drained rice, broth, and carrots. Bring to a boil, then reduce the heat to low and cover. (about 3 min) — Low
4. Simmer without stirring until the rice is tender and the liquid is absorbed, about 18 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 25 min) — Low
5. Stir together the gochujang and soy sauce, then fold the mixture into the hot rice and beef until evenly coated. Taste and adjust with a little more soy sauce or gochujang if desired. Garnish with the scallions and serve hot. (about 3 min)