Korean Spicy Lamb Bowls: Zesty Weeknight Flavor Boost (Print Version)

Korean Spicy Lamb Bowls bring bold, savory heat to your table. Quick to make, this recipe features tender lamb and a fiery gochujang sauce for a memorable meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free (check soy sauce for gluten-free if needed)

# Ingredients:

→ Flavorful Lamb & Marinade

01 - 1 lb (450g) ground lamb
02 - 2 tbsp low-sodium soy sauce
03 - 1 tbsp toasted sesame oil
04 - 3 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 1 tsp brown sugar

→ Spicy Gochujang Sauce

07 - 3 tbsp gochujang (Korean chili paste)
08 - 1 tbsp rice vinegar
09 - 2 tbsp water

→ Fresh Toppings & Rice

10 - 3 cups cooked white or brown rice
11 - 3 scallions, thinly sliced
12 - 1 tbsp toasted sesame seeds
13 - Optional: kimchi or quick pickled cucumbers, for serving

# Instructions:

01 - Okay, first things first, get that lamb in a bowl. Add the soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Now, get your hands in there and really mix it all up. Don't be shy! You want every bit of lamb coated. This is where the magic starts to happen, you can almost smell the flavors marrying already. I usually let it sit for at least 15-20 minutes, sometimes longer if I'm doing other kitchen chaos, which is often.
02 - While the lamb is doing its thing, let's make the gochujang sauce. In a small bowl, whisk together the gochujang, rice vinegar, and water until it's smooth. This is your flavor powerhouse for these Korean Spicy Lamb Bowls. Taste it! Does it need more tang? More spice? Adjust it to your liking. I always taste at this stage, sometimes adding a tiny bit more brown sugar if my gochujang is extra fiery.
03 - Heat a large skillet or wok over medium-high heat. Once it’s hot, add the marinated lamb. Break it up with a spoon as it cooks. You want it nicely browned and cooked through, about 5-7 minutes. This step smells incredible, seriously! Sometimes I get distracted by the aroma and almost forget to stir, leading to some extra-crispy bits, which, honestly, aren't bad at all.
04 - Once the lamb is cooked, pour in your prepared gochujang sauce. Stir it all together, letting the sauce coat every morsel of lamb. Let it simmer for just a minute or two, allowing the sauce to thicken slightly and really cling to the meat. This is where the Korean Spicy Lamb Bowls truly come alive with that vibrant, glossy finish. Don't let it cook too long, or the sauce might get too thick!
05 - Now for the fun part! Grab your favorite serving bowls. Spoon a generous amount of cooked rice into each bowl. Then, pile that glorious spicy lamb mixture right on top. I love seeing the vibrant red sauce against the white rice; it just looks so inviting. Sometimes I get a little messy here, spilling rice everywhere, but it's all part of the home cooking charm, right?
06 - Finish off your Korean Spicy Lamb Bowls with a sprinkle of fresh scallions and toasted sesame seeds. If you're feeling fancy, or just love that extra zing, add a side of kimchi or quick pickled cucumbers. The contrast of the cool, tangy toppings with the warm, spicy lamb is just *chef's kiss*. Dig in while it's hot and enjoy that burst of flavor!

# Notes:

01 - Always use good quality gochujang; it makes a huge difference in these Korean Spicy Lamb Bowls.
02 - Don't overcrowd the pan when cooking the lamb, or it'll steam instead of brown. I learned that the hard way.
03 - Taste the sauce before adding it to the lamb to adjust spice and sweetness to your preference.
04 - Add a squeeze of fresh lime juice right before serving for a bright, zesty finish!

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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