Hearty Spicy Gochugaru Beef and Rice Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 1/2 cups (300 g) long-grain white rice, rinsed
• 1 1/2 lb (680 g) ground beef (80–90% lean)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced; 1 tbsp minced ginger
• 1 medium carrot, diced small; 1 red bell pepper, diced
• 1 cup chopped kimchi (optional but recommended)
• 3 cups low-sodium beef broth + 1/2 cup water
• 2 tbsp gochugaru (Korean red pepper flakes)
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil; 2 tbsp neutral oil
• 1 cup shredded mozzarella + 1/2 cup shredded Monterey Jack (or more mozzarella)
• 2 green onions, thinly sliced; 1 tsp toasted sesame seeds

Do This

• 1. Heat oven to 375°F (190°C). Grease a 9×13-inch (about 3 L) baking dish. Rinse rice until water runs mostly clear; drain well.
• 2. Spread rice in the dish in an even layer.
• 3. In a large skillet, heat neutral oil over medium-high. Brown beef 5–7 minutes, breaking it up. Add onion, carrot, bell pepper, garlic, and ginger; cook 4–5 minutes until softened.
• 4. Stir in kimchi (if using), gochugaru, gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Cook 1–2 minutes until fragrant.
• 5. Pour in beef broth and water. Bring just to a simmer, scraping up browned bits. Taste and adjust salt or spice.
• 6. Pour the hot beef mixture evenly over the rice. Stir gently to combine everything, making sure rice is submerged.
• 7. Cover tightly with foil and bake 45–50 minutes. Uncover, sprinkle cheese on top, and bake 10–15 minutes more until cheese is bubbly and rice is tender. Rest 10 minutes, top with green onions and sesame seeds, and serve.

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Why You’ll Love This Recipe

• All the bold, spicy flavors of Korean comfort food in one cozy, oven-baked casserole.
• Everything bakes together: beef, rice, and veggies for a complete one-pan meal.
• Customizable heat level thanks to gochugaru and gochujang, from warm to fiery.
• Great for meal prep and reheats beautifully for lunches or easy weeknight dinners.

Grocery List

• Produce: Yellow onion; garlic; fresh ginger; carrot; red bell pepper; green onions; optional: kimchi.
• Dairy: Shredded mozzarella; shredded Monterey Jack (or extra mozzarella).
• Pantry: Long-grain white rice; ground beef; neutral oil (canola, vegetable, or avocado); gochugaru (Korean red pepper flakes); gochujang (Korean chili paste); soy sauce; brown sugar; rice vinegar; toasted sesame oil; low-sodium beef broth; salt; black pepper; toasted sesame seeds; nonstick spray or oil for greasing dish.

Full Ingredients

Main Casserole

• 1 1/2 cups (300 g) long-grain white rice, uncooked, rinsed and drained
• 1 1/2 lb (680 g) ground beef, 80–90% lean
• 2 tbsp neutral oil (canola, vegetable, or avocado), divided
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 1 medium carrot, diced small (about 1/2 cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 cup chopped kimchi, drained a bit (optional but highly recommended)

Spicy Korean Sauce & Cooking Liquid

• 2 tbsp gochugaru (Korean red pepper flakes), plus more for serving if desired
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce (regular or low-sodium)
• 1 tbsp packed brown sugar (light or dark)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cups (720 ml) low-sodium beef broth
• 1/2 cup (120 ml) water
• 1/2 tsp freshly ground black pepper
• Salt, to taste (you may not need much depending on your broth and soy sauce)

Cheesy Topping & Garnish

• 1 cup (about 115 g) shredded mozzarella cheese
• 1/2 cup (about 60 g) shredded Monterey Jack or more mozzarella
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• Extra gochugaru or a drizzle of sesame oil, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the rice

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (about 3-liter) baking dish with neutral oil or nonstick spray.

Place the uncooked rice in a fine-mesh strainer and rinse under cold running water, swishing the grains with your hand, until the water runs mostly clear. This removes excess starch and helps the grains stay fluffy instead of gummy. Drain very well; let it sit in the strainer for a minute or two to drip.

Spread the rinsed, drained rice evenly over the bottom of the prepared baking dish in a thin, level layer. Set aside while you prepare the beef mixture.

Step 2: Brown the beef

Heat 1 tablespoon of the neutral oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the ground beef. Break it up with a wooden spoon or spatula into small crumbles as it cooks.

Cook for 5–7 minutes, stirring occasionally, until the beef is well browned and no pink remains. If a lot of fat renders out and you prefer a leaner casserole, you can carefully spoon off some of the excess, leaving about 1–2 tablespoons in the pan for flavor.

Season the beef lightly with a pinch of salt and the black pepper.

Step 3: Soften the vegetables

Push the beef to one side of the skillet. Add the remaining 1 tablespoon of neutral oil to the empty side, then add the chopped onion, diced carrot, and diced red bell pepper.

Cook, stirring the vegetables into the beef once they begin to soften, for 4–5 minutes, until the onion is translucent and the carrot and bell pepper are just tender.

Add the minced garlic and minced ginger. Cook for 1 minute more, stirring constantly, until very fragrant but not browned.

If using kimchi, stir in the chopped kimchi and cook for another 1–2 minutes to warm it through and let its juices mingle with the beef.

Step 4: Build the spicy Korean sauce

Reduce the heat to medium. Add the gochugaru, gochujang, soy sauce, brown sugar, rice vinegar, and toasted sesame oil to the skillet.

Stir well to coat the beef and vegetables in the thick, red paste. Cook for 1–2 minutes, letting the mixture sizzle gently. This step blooms the chili flavors and slightly caramelizes the sauce for deeper taste.

Pour in the beef broth and water. Stir, scraping up any browned bits stuck to the bottom of the pan. Bring the mixture just to a simmer. Taste the liquid carefully (it will be hot) and adjust salt, soy sauce, or gochugaru if you want it saltier or spicier. Keep in mind the flavors will mellow a bit as they soak into the rice.

Step 5: Combine with rice and assemble the bake

Carefully pour the hot beef and broth mixture evenly over the rice in the baking dish. Use a long spoon to gently stir and distribute the beef, vegetables, and rice so everything is evenly combined. Make sure all the rice is submerged under the liquid; this ensures it cooks through.

Give the top a light tap with the back of the spoon to level it out. Cover the dish very tightly with aluminum foil, crimping the edges all around to trap in steam. This steam is what will cook the rice to tenderness.

Step 6: Bake until the rice is tender

Place the covered baking dish on the middle rack of the preheated oven. Bake for 45–50 minutes without lifting the foil. Avoid opening the oven often, as the consistent heat and trapped steam are important for even rice cooking.

After 45 minutes, carefully remove the dish and peel back the foil (watch for hot steam). Check the rice by tasting a few grains from the center. It should be tender and most of the liquid absorbed. If the rice is still firm and there is a lot of liquid, re-cover and bake for an additional 5–10 minutes, then check again.

Step 7: Add the cheesy topping and finish

Once the rice is cooked, remove the foil completely. Sprinkle the shredded mozzarella and Monterey Jack evenly over the top of the casserole.

Return the uncovered dish to the oven and bake for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden in spots. For extra browning, you can switch the oven to broil for the last 1–2 minutes, watching closely so it does not burn.

Remove the casserole from the oven and let it rest for at least 10 minutes. This resting time lets the rice finish absorbing any remaining moisture and makes the squares easier to scoop or slice. Just before serving, sprinkle with sliced green onions, toasted sesame seeds, and a pinch of extra gochugaru if you like more heat.

Pro Tips

• Rinse that rice well: Washing the rice until the water runs mostly clear helps keep the grains separate and fluffy instead of sticky in the casserole.
• Cover tightly for perfect rice: A snug foil seal traps steam, which is crucial for evenly cooked rice. If your foil is thin, use a double layer.
• Adjust the heat level: For a milder dish, reduce the gochugaru to 1 tablespoon and use a milder gochujang. For extra fire, add an extra teaspoon or two of gochugaru or a drizzle of chili oil when serving.
• Do not skip the rest: Letting the casserole sit 10 minutes after baking makes a big difference in texture and helps everything set up nicely.
• Use hot liquid: Bringing the beef and broth mixture to a simmer before pouring over the rice helps the baking time stay predictable and the rice cook evenly.

Variations

• Extra veggie version: Stir in a handful of frozen peas or corn with the beef mixture before baking, or add a couple of handfuls of baby spinach right after it comes out of the oven so it wilts into the casserole.
• Pork or turkey swap: Replace the ground beef with ground pork or ground turkey. If using turkey, add 1 extra tablespoon of neutral oil for richness and watch the seasoning, as turkey is milder.
• No-cheese, more-traditional style: Skip the cheese topping and instead garnish generously with extra kimchi, roasted seaweed strips, and more green onions for a lighter, more classic Korean feel.

Storage & Make-Ahead

Let the casserole cool to room temperature, then cover tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave, covered, with a small splash of water if needed, until hot throughout. For larger portions, reheat in a 350°F (175°C) oven, covered, for 15–20 minutes. This dish also freezes well: cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. For make-ahead prep, you can assemble the casserole up to the point of baking (rice, beef, and liquid all in the dish), cover, and refrigerate up to 12 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed, adding 5–10 extra minutes if needed.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 620 calories; 30–35 g protein; 49–55 g carbohydrates; 28–32 g fat; 2–3 g fiber; 1200–1500 mg sodium (highly dependent on broth, soy sauce, and kimchi). These numbers are estimates and will vary with specific ingredients and brands.