Print

Crispy Ground Beef and Rice with Creamy Gochujang Broth Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crispy Ground Beef and Rice with Creamy Gochujang Broth is a flavorful and comforting dish combining tender ground beef caramelized in a sweet-savory sauce, served over jasmine rice and bathed in a spicy, creamy gochujang-infused broth. The broth’s creaminess comes from blending low-fat cottage cheese with chicken broth and gochujang paste, warming gently to maintain its smooth texture. Garnished with fresh cucumbers, green onions, and toasted sesame seeds, this 30-minute recipe delivers balanced umami, sweetness, and heat, perfect for an easy and satisfying weeknight meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean Fusion
  • Diet: Low Fat

Ingredients

Broth and Sauce

  • ¼ cup (84g) Gochujang
  • 1 cup (226g) Low Fat Cottage Cheese
  • 3 cups Chicken Broth
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Coconut Aminos (or low sodium soy sauce)
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Tablespoon (18g) White Miso Paste (optional)

Proteins & Grains

  • 1 pound Ground Beef (96/4 lean to fat ratio)
  • 2 bags (10 oz each) Frozen Jasmine Rice (or 4 cups prepared steamed jasmine rice)

Garnishes

  • 4 Green Onions (thinly sliced, white and green parts separated)
  • Cucumbers, sliced
  • Toasted Sesame Seeds
  • Chili Onion Crunch (optional)

Instructions

  1. Make the Broth: Blend the low-fat cottage cheese, chicken broth, and gochujang in a blender until smooth. Pour the mixture into a saucepan set over low heat and warm gently, stirring occasionally. The broth should be heated through without boiling to maintain its creamy texture.
  2. Cook the Ground Beef: Heat a nonstick pan over medium-high heat with a light coating of cooking spray or about a teaspoon of olive oil. Add the ground beef and brown one side for 2-3 minutes without disturbing. Then break the meat apart and continue cooking until thoroughly browned and no longer pink.
  3. Prepare the Sauce: While the beef cooks, combine the maple syrup, rice vinegar, coconut aminos, toasted sesame oil, white miso paste, and the white parts of the sliced green onions in a small bowl, stirring well to blend.
  4. Caramelize the Beef: Add the prepared sauce to the cooked ground beef and stir to combine. Let the mixture cook, undisturbed, for an additional 1-2 minutes, allowing the sauce to caramelize and create crispy, browned bits at the bottom of the pan.
  5. Prepare the Rice and Assemble: Microwave the frozen jasmine rice according to package instructions or prepare fresh steamed jasmine rice. Divide the rice evenly into 4 bowls. Ladle 1 cup of the creamy gochujang broth over the rice, then top each bowl with a quarter of the crispy ground beef. Garnish with sliced cucumbers, the green parts of the green onions, toasted sesame seeds, and optional chili onion crunch for added texture and flavor.

Notes

  • For a vegetarian version, substitute ground beef with sautéed mushrooms or plant-based crumbles and use vegetable broth instead of chicken broth.
  • Adjust the amount of gochujang to control the spice level according to your preference.
  • To deepen flavor, allow the caramelized beef mixture to cook slightly longer to achieve more crispy bits without burning.
  • White miso paste is optional but adds richness and depth; omit if unavailable.
  • Use low sodium chicken broth and coconut aminos to reduce salt content if desired.

Find it online: https://cheftinaskitchen.com/crispy-ground-beef-and-rice-with-creamy-gochujang-broth-recipe/