A quick Korean-inspired bowl combining crispy gochujang-glazed ground beef with tender garlic green beans served over rice. This weeknight meal comes together in one pan and delivers bold, savory-spicy flavors in under 30 minutes.
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Bring a pot of water to a boil and cook the green beans until tender-crisp.
Immediately transfer the cooked green beans to an ice bath for one minute to stop the cooking process and keep them bright green. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add 2 frozen garlic cubes and stir until they dissolve.
Add the blanched green beans to the skillet and sauté until coated and heated through. Season with garlic salt to taste. Remove from the pan and set aside.
In a separate skillet, add the ground beef and some of the chopped green onions. Cook over medium-high heat, breaking up the meat, until browned.
To the browned beef, add the gochujang, coconut aminos, remaining green onions, 2 garlic cubes, 1 ginger cube, and sesame oil.
Season with garlic salt to taste. Stir everything to combine and continue to cook until the sauce has thickened and the beef is slightly crispy.
Serve the gochujang ground beef and garlic green beans over a bed of cooked white rice. Garnish with shrimp tempura if desired.
Store cooked beef and green beans separately in airtight containers for up to 3 days; reheat gently in a skillet before serving over fresh rice.
Yes. Use 4–5 minced garlic cloves (about 1 tablespoon) in place of 2 garlic cubes for the beef, and 2 teaspoons minced fresh garlic for the green beans.
Soy sauce or tamari work well at a 1:1 ratio. Use less if reducing sodium, as both are saltier than coconut aminos.
Cook the beef and green beans separately, then store in airtight containers for up to 3 days. Reheat gently in a skillet before serving over fresh rice.
Yes, but mildly. Gochujang adds umami-forward heat. Adjust the amount (start with ½ tbsp) if you prefer less spice.
Yes. Double all ingredients and cook the beef in batches if needed to avoid crowding the pan, which prevents browning.
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