Crispy Beef with Creamy Gochujang Brothy Rice

by Christian Ou on November 3, 2026

This Crispy Beef with Creamy Gochujang Brothy Rice Bowl is a cozy, flavor-packed meal made with caramelized ground beef, a creamy gochujang broth made with cottage cheese, and plenty of savory Korean-inspired flavors. Served over rice with crunchy cucumbers and kimchi, it’s an easy weeknight dinner that’s high in protein and incredibly satisfying.

This recipe is my take on a Korean-inspired brothy rice bowl with crispy ground beef and a creamy, spicy gochujang broth. I wanted more protein so instead of using heavy cream, I blended cottage cheese until smooth and stir it into chicken bone broth with gochujang and gochugaru. The ground beef is cooked until deeply browned and crispy, then coated in a sweet, savory sauce made with soy sauce, oyster sauce, honey, and rice vinegar.

Just like my Honey Soy Glazed Chicken with Garlic Ginger Brothy Rice Recipe, this recipe is filling and packed with protein. I like to pour the warm gochujang broth over rice and beef, then add crunchy cucumber, kimchi, and green onions for a meal that’s creamy, spicy, savory, and refreshing all in one bowl.

Ingredient List

Gochujang – this Korean fermented chili paste is the star of the broth. It adds a combination of spicy, savory, slightly sweet, and deeply umami flavors.
Gochugaru – Korean red pepper powder add another layer of chili flavor and a little extra heat. I love using both gochujang and gochugaru because they give the broth more depth.
Low-fat cottage cheese – this is my little trick for making the broth creamy while adding extra protein. Blend it until completely smooth and you won’t get the chunky texture you might expect from cottage cheese.
Chicken bone broth – I used Kettle & Fire High-Protein Chicken Bone Broth as the base of the soup. It has more protein than other brands and adds more flavor.
Lean Ground beef – I recommend using ground beef that is 90% or 93% Lean.
Light & dark soy sauce – I use both because they serve slightly different purposes. Light soy sauce adds salty umami, while dark soy sauce gives the beef a deeper color and richer flavor.
Oyster sauce – this adds another layer of savory umami and a subtle sweetness to the beef.
Honey or maple syrup – a little sweetness balances the salty soy sauce and spicy gochujang while helping the beef caramelize.
Rice vinegar – this adds acidity and helps balance the rich beef and creamy broth.

See recipe card below for a full list of ingredients and measurements.

How To Make Crispy Beef with Gochujang Broth

how to make high protein creamy gochujang broth

Blend Cottage Cheese: Using an immersion blender, blend the cottage cheese until smooth and creamy.

Make Creamy Gochujang Broth: Add chicken bone broth, gochujang, gochugaru, and blended cottage cheese to a saucepan. Stir well and warm over medium heat until well combined.

Make the Sauce: In the small bowl, mix light soy sauce, dark soy sauce, oyster sauce, honey, and rice vinegar together.

Cook the Beef: Heat cooking oil in a large pan. Add garlic and onion, sauté until fragrant. Then add ground beef and cook until brown. Pour in the sauce and continue cooking until the meat begins to caramelize.

5. Assemble the Bowl

In a bowl, add cooked rice and top with crispy beef. Pour the creamy gochujang broth over and around the rice. Then garnish with cucumber, green onions, kimchi, and sesame seeds if desired. Serve warm.

Substitutions & Variations

Protein: you can use ground chicken, turkey, pork, or even crumbled tofu instead of ground beef.
Cottage cheese: you can substitute with silken tofu or plain Greek yogurt, although the texture and flavor will be slightly different.
Broth: chicken, beef, or vegetable broth can be used instead of chicken bone broth.
Make it Spicy: add more gochujang or gochugaru, or drizzle chili oil over the finished bowl.
Milder: reduce the gochujang and gochugaru and add a little extra broth.
Honey: honey can be replaced with maple syrup or brown sugar.
Rice: serve over jasmine rice, brown rice, short-grain rice, or cauliflower rice.
Add Vegetables: add steamed broccoli, spinach, bok choy, mushrooms, or edamame.
Other Toppings: try sliced avocado, shredded cabbage, a fried egg, cilantro, or pickled radish

Storage & Reheating

To Store: Leftovers can be stored in an airtight container for up to 3-4 days. I recommend storing beef and broth in separate containers.

To Reheat: Reheat in a cooking pan or microwave until warm.

Tips for Success

Blend the cottage cheese completely smooth: this is the secret to a creamy broth without a grainy texture. I find that using an immersion blender gives the best result.
Don’t boil the broth: gently warming the cottage cheese-based broth helps keep it smooth and creamy.
Get the beef really crispy: let the ground beef cook undisturbed until it develops browned, crispy edges.
Let the sauce caramelize: after adding the sauces, keep cooking until the liquid reduces and starts sticking to the beef.
Balance the flavors: if the broth tastes too spicy or salty, add a little more broth.

FAQs

Can I taste the cottage cheese?

Not really! Once the cottage cheese is blended and combined with gochujang and gochugaru, it becomes a creamy, savory base for the broth. The cottage cheese mainly contributes creaminess and protein.

Can I make the broth ahead of time?

Yes. The broth can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently over low to medium-low heat and avoid boiling.

How do I make the beef extra crispy?

Use a large skillet so the beef isn’t overcrowded, and allow it to cook undisturbed for as long as it needs. This gives the moisture time to evaporate and helps the beef develop those crispy browned edges.

Is this recipe spicy?

Yes, it has a noticeable spicy kick from the gochujang and gochugaru, but you can easily adjust the heat. Start with less gochujang if you’re sensitive to spice and add more to taste.

What should I serve with it?

I love serving this over warm jasmine rice with sliced cucumber, kimchi, and chopped green onions. A fried egg would also be delicious on top and add extra protein (bonus!) to your rice bowl.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!

RICE SOUP