Spicy Korean Lamb Bowls: Flavorful & Quick Weeknight Dinner (Print Version)
Quick Spicy Korean Lamb Bowls bring bold flavor to your table fast. Tender lamb, vibrant veggies, and a kicky sauce for a satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free
# Ingredients:
→ Main Players
01 -
1 lb ground lamb
02 -
2 cups uncooked jasmine rice
03 -
2 cups fresh spinach or chopped bok choy
→ Korean Flavor Boosters
04 -
3 tbsp gochujang (Korean chili paste)
05 -
2 tbsp low-sodium soy sauce
06 -
1 tbsp brown sugar or honey
07 -
1 tbsp sesame oil
08 -
4 cloves garlic, minced
09 -
1-inch piece fresh ginger, grated
10 -
1/4 cup water
→ Fresh Finishing Touches
11 -
2 green onions, thinly sliced
12 -
1 tbsp sesame seeds
→ Optional Kickers
13 -
Pinch of Korean chili flakes (gochugaru) for extra heat
14 -
Fried egg per bowl
# Instructions:
01 -
First things first, get that rice cooking! I usually rinse my jasmine rice a couple of times until the water runs clear; it really makes a difference in the texture, trust me. While that’s doing its thing, chop up your garlic and ginger. I like to get a good amount of both, because flavor! And if you’re using bok choy, give it a quick chop too. This step always feels like the calm before the delicious storm, setting the stage for these Spicy Korean Lamb Bowls.
02 -
Heat a large skillet over medium-high heat. Toss in your ground lamb and break it up with a spoon. Let it sizzle and brown, getting all those lovely caramelized bits. This is where I always make sure to drain off any excess fat after it's cooked through; nobody wants a greasy bowl, right? I learned that the hard way with my soupy incident! This browning is key for the depth of flavor in your Spicy Korean Lamb Bowls.
03 -
Once the lamb is browned and drained, add your minced garlic and grated ginger to the pan. Sauté for just a minute until they’re fragrant – oh, that smell! It’s just intoxicating, honestly. Don’t let them burn, or they’ll taste bitter, and we don’t want that in our lovely Spicy Korean Lamb Bowls. Just a quick sizzle is all you need.
04 -
Now for the good stuff! In a small bowl, whisk together the gochujang, soy sauce, a touch of brown sugar (or honey!), and a splash of water. This creates that perfect balance of spicy, sweet, and savory that makes these Spicy Korean Lamb Bowls so addictive. Give it a good mix to make sure the gochujang is fully incorporated; no lumps allowed!
05 -
Pour that glorious sauce over the lamb, garlic, and ginger in the skillet. Stir it all together, making sure every bit of lamb is coated. If you're adding spinach, toss it in now and let it wilt down. If it's bok choy, add it towards the end for a little crispness. Let it all simmer together for about 5-7 minutes, letting the flavors really meld. This is where the magic happens, I swear!
06 -
Once the sauce has thickened slightly and the lamb is infused with all that incredible flavor, remove it from the heat. Stir in a drizzle of sesame oil – that’s a non-negotiable finishing touch for me! Scoop your fluffy jasmine rice into bowls, top generously with the spicy lamb mixture, and then sprinkle with fresh green onions and sesame seeds. The aroma alone will make your mouth water, honestly. Enjoy your beautiful Spicy Korean Lamb Bowls!
# Notes:
01 -
Always drain the fat from the ground lamb after browning; it keeps the sauce from being greasy and truly lets the Korean flavors shine.
02 -
If you have leftovers, separate the lamb mixture from the rice before storing to prevent the rice from getting mushy.
03 -
Ground beef or turkey can be swapped for lamb; the flavor will shift but it's still delicious!
04 -
A side of quick-pickled cucumbers adds a lovely tangy crunch that cuts through the richness.
# Equipment Needed:
01 -
Large skillet
02 -
small bowl
03 -
rice cooker (optional)
# Nutrition (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 25g