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Creamy Gochujang Broth Bowls with Crispy Wagyu Beef & Rice

Nathan Michael & Julia Flowers
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

824

Cuisine

Asian

Category

Dinner

A balance of heat, richness, and freshness. These comforting rice bowls feature crispy Snake River Farms Wagyu ground beef glazed with soy, maple, garlic, and sesame, served in a creamy gochujang and coconut broth. Fresh cucumbers and scallions add brightness and texture, cutting through the richness of the beef. Bold, warming, and surprisingly simple, this is a weeknight dinner built around layers of flavor.

Ingredients

    Crispy Wagyu Beef

    • 1 lb SRF Wagyu Ground Beef
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons maple syrup
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon toasted sesame oil
    • 2 garlic cloves, grated
    • 4 scallions, white and green parts separated and sliced
    • Creamy Gochujang Broth
    • 3 cups beef broth
    • 1 (13.5 oz) can coconut milk
    • ¼ cup gochujang

    To Serve

    • 4 cups cooked jasmine rice
    • 4 Persian cucumbers, thinly sliced
    • reserved green scallion tops

    Directions

      Prepare the Broth

      1. In a medium saucepan over medium-low heat, whisk together the beef broth, coconut milk, and gochujang until smooth.
      2. Bring to a gentle simmer, stirring occasionally, and keep warm while preparing the beef.

      Crisp the Wagyu Beef

      1. Heat a large skillet over medium-high heat. Add the SRF Wagyu ground beef, breaking it into small pieces with a wooden spoon.
      2. Cook for 5–7 minutes, allowing the beef to brown and develop crispy edges. Drain excess fat if necessary.

      Make the Glaze

      1. While the beef cooks, whisk together the soy sauce, maple syrup, rice wine vinegar, sesame oil, grated garlic, and white parts of the scallions.
      2. Pour the mixture over the browned beef and continue cooking over medium-high heat for another 2–3 minutes, stirring until the sauce thickens and coats the beef.

      Assemble the Bowls

      1. Divide the warm jasmine rice between four bowls, adding approximately 1 cup per serving.
      2. Spoon the glazed Wagyu beef over the rice and ladle the warm gochujang broth around it.
      3. Finish with sliced Persian cucumbers and the reserved green scallions.
      4. Serve immediately.

      Frequently Asked Questions

      1. How do I get ground beef crispy?

        Cook the beef in a large skillet over medium-high heat for 5-7 minutes, breaking it into small pieces with a wooden spoon, until it browns and develops crispy edges. Drain excess fat if necessary before adding the glaze.

      2. How do you make creamy gochujang broth?

        Whisk the beef broth, coconut milk and gochujang together in a medium saucepan over medium-low heat until smooth. Bring the broth to a gentle simmer, stirring occasionally, and keep it warm until you’re ready to serve

      3. How do you assemble gochujang broth bowls?

        Divide the warm jasmine rice between four bowls, using about 1 cup per serving. Spoon the glazed beef over the rice and ladle the warm broth around it. Finish with sliced Persian cucumbers and the reserved green scallions.