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–+ servings

Beef & Creamy Gochujang Brothy Rice Bowls

Spiced lean beef mince, silky creamy gochujang broth, charred pak choy, and bone broth rice -all in one deeply satisfying high-protein bowl.
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Prep Time 10 minutes
Cook Time 23 minutes
Servings: 2 Bowls
Course: dinner
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

Beef:
  • ½ tsp oil Sesame or olive
  • 250 g lean beef mince
  • Garlic, chilli & ginger to taste
Broth:
  • 1 tsp o Sesame or olive
  • 2 pak choy or bok choy halved
  • Garlic, chilli & ginger to taste
  • 1 tbsp gochujang paste
  • 500 ml chicken stock
  • 1 tbsp sweetener
  • 1 tsp soy sauce
  • 1 tbsp bone broth paste optional
  • 150 ml light milk or coconut milk
  • 1 tsp rice wine vinegar can omit
  • 1 lime juiced (can sub lemon)
Rice:
  • 120 g white rice
  • 1.5 cups water
  • ½ tbsp bone broth paste optional - sub chicken stock paste or powder

Method
 

  1. Cook the rice: Combine rice, water, and bone broth paste in a small pot. Bring to a boil, cover, reduce heat to low, and cook for 12–15 minutes until absorbed. Rest covered for 5 minutes. OR cook in a rice cooker.
  2. Brown the beef: Heat oil in a pan over medium-high heat. Cook beef mince with garlic, chilli, and ginger paste until fully browned. Season with salt and pepper. Set aside.
  3. Char the pak choy: In the same pan, place pak choy halves cut-side down. Cook undisturbed for 2–3 minutes until charred. Flip briefly, remove and set aside.
  4. Build the broth: Sauté garlic, chilli, and ginger for 1 minute. Add gochujang paste and cook for another minute. Pour in chicken stock, soy, sweetener, bone broth paste, and rice wine vinegar. Simmer for 5 minutes.
  5. Reduce heat to low. Stir in milk or coconut milk and simmer gently for 1-2 minutes. Squeeze in lime juice. Taste and adjust seasoning.
  6. Divide rice between 2 bowls. Ladle broth over rice. Top with beef and pak choy. Finish with green onion, sesame seeds, chilli oil, or extra lime.

Nutrition

Calories: 620kcalCarbohydrates: 68gProtein: 44gFat: 19g

Notes

  • Bloom the gochujang in the pan before adding liquid - it deepens the flavour significantly.
  • Use the same pan for everything- After cooking the beef, and charring the pak choy (store on a plate covered in foil to keep warm), build your broth in the same pan. When you add the stock, use your spoon to scrape every single bit up off the pan and into the broth 
  • Add milk on low heat to keep the broth silky and prevent splitting.
  • Store broth/beef and rice separately in the fridge for up to 4 days.
  • Coconut milk gives a richer, creamier broth; light milk keeps macros lower - both work beautifully.
  • Gluten free: swap soy for tamari and check your gochujang label.

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