Gochujang Beef Rice Bowl with Herby Cucumber Salad | More Ways Than One
This gochujang beef rice bowl for one is a quick, flavour-packed dinner made using my prepped Beef & Lentil Ragu. Sticky, spicy beef is served over jasmine rice with a bright herby cucumber salad for contrast. It’s dinner number three in my More Ways Than One series, a fresh, fast way to transform one batch-cooked base into something completely different! This style of cooking means you do most of the work in one go, here prepping a rich beef ragu, but still get to eat a different dinner every night by transforming said ragu with a couple of tweaks each day.
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This isn’t meal prep, it’s ingredient prep. And it’s so much better.
Welcome back to More Ways Than One, the series where one prepable pot becomes four deliciously different dinners for one. Earlier in the week, we made a rich Beef & Lentil Ragu. Now, instead of eating the same thing again, we transform it with a completely different flavour profile.
Dinner number three leans Korean-inspired. The ragu is warmed with ginger, sesame oil and gochujang until glossy and slightly sticky, then spooned over soft jasmine rice. On the side: a bright, herby cucumber salad that cuts through the richness.
It’s unbelievably easy, but the kind of dinner you’ll return to again and again.
What Is Gochujang?
Gochujang is a Korean fermented chilli paste made from red chillies, fermented soybeans, glutinous rice and salt. It’s thick, glossy, savoury-sweet and gently spicy, with a deep umami flavour that instantly adds complexity to sauces and marinades.
It’s not just “chilli heat” — it’s warmth, sweetness and depth all at once.
If You Can’t Find Gochujang
You can substitute with:
- 1 tsp miso + 1 tsp sriracha + a pinch of sugar
- Or 2 tsp sriracha + ½ tsp soy sauce + a pinch of sugar
- Or chilli paste mixed with a small drizzle of honey
The flavour won’t be identical, but you’ll still achieve that sweet-spicy-savoury balance.
Why You’ll Want to Make This Recipe
A Completely Different Direction for the Same Base
This dish proves how flexible the Beef & Lentil Ragu can be. Italian earlier in the week. Moroccan-inspired before that. Now? Sticky, spicy and sesame-slicked.
Same base. Totally different dinner.
20-Minute Dinner for One
Because the ragu is already cooked, this is essentially:
- Fry ginger
- Stir in gochujang
- Add ragu
- Heat rice
- Assemble
Done.
Balanced and Fresh
The warm, sticky beef pairs beautifully with the cool, sharp cucumber salad — making this feel vibrant rather than heavy.
Eleanor’s Tip: Why I Use Baby Cucumbers
I use baby cucumbers here rather than a large standard cucumber because their water content is lower and their seeds are smaller. This keeps the salad crisp and fresh instead of watery.
If using a regular cucumber, I recommend slicing it lengthways and scraping out the seeds with a spoon before slicing. This prevents excess liquid from pooling at the bottom of the bowl and diluting the dressing.
Small detail. Big difference.
Eleanor’s Top Tips for the Best Rice Bowl
- Let the ginger cook gently — don’t burn it.
- Cook the gochujang briefly in oil to deepen its flavour.
- Let the ragu reduce slightly until glossy and sticky.
- Always taste the cucumber salad before serving — it should be bright and punchy.
- Serve immediately once assembled for best texture contrast.
Ingredients and Tools You’ll Need
For the Gochujang Beef
- Sesame oil
- Fresh ginger
- Gochujang
- ¼ Beef & Lentil Ragu
- Pre-cooked jasmine or sticky rice
For the Herby Cucumber Salad
- 3 baby cucumbers
- Fresh coriander
- Fresh mint
- Sesame oil
- Soy sauce
- Rice wine vinegar (or white vinegar)
- Sesame seeds
- Chilli flakes
Essential Tools
- Frying pan
- Knife
- Chopping board
- Mixing bowl
Dietary Variations
Gluten-Free
Ensure your soy sauce and gochujang are gluten-free.
Vegetarian
Use a lentil-only version of the ragu base.
Extra Crunch
Add shredded carrot or sliced spring onion to the salad.
More Heat
Increase gochujang or add extra chilli flakes.
Frequently Asked Questions
Q: Can I cook rice from scratch instead of using a packet?
A: Absolutely — just allow an additional 10–12 minutes cooking time.
Q: Can I make the cucumber salad in advance?
A: Yes, but it’s best within a few hours. If making ahead, salt lightly and drain excess liquid before serving.
Q: How spicy is this?
A: Mild to medium depending on your gochujang. Adjust to taste.
Q: Can I meal prep this fully assembled?
A: It’s best assembled fresh, but you can prep the components separately.
If dinner number two was warm and slow, this one is fast and bold — proof that cooking for one doesn’t need to be repetitive, just intentional.
Ingredients
1 Tsp Sesame Oil
1/2 Thumb of Ginger, finely chopped or grated
2 Tsp Gochujang
1/4 of my Beef Ragu Recipe
1 Packet of Pre-Cooked Jasmine/Sticky Rice
For the Herby Cucumber Salad
3 Baby Cucumbers
Small Handful of Fresh Coriander
2 Sprigs of Mint
1 Tsp Sesame Oil
2 Tsp Soy Sauce
1 Tsp Rice Wine Vinegar (or other white vinegar)
1 Tsp Sesame Seeds
Pinch of Chilli Flakes
Instructions
- Start by making your cucumber salad. Finely slice your baby cucumbers and add to a bowl. Roughly chop the coriander and the leaves from the mint and then add to the bowl with the cucumber. Add the rest of the ingredients and mix everything together. Leave it to sit while you make your beef.
- Add 1 tsp of sesame oil to a frying pan over a medium heat. Add the ginger and fry for 3-4 minutes until fragrant. Add the gochujang and cook for another minute or two.
- Add the beef and lentil ragu to the pan and mix everything together. Cook until the beef is hot and has reduced until slightly sticky.
- Reheat your rice in the microwave then serve up with the sticky gochujang beef and the cucumber salad.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
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One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
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