Creamy Gochujang Beef Bowls

High-protein gochujang beef over jasmine rice with a blended cottage cheese-gochujang sauce. The sauce is the whole trick: cottage cheese blends completely smooth into a creamy base with zero cream. Spicy-savory with tang.

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Ingredients

Sauce

• Low fat cottage cheese — 1 cup
• Gochujang — 2 tbsp
• White miso paste — 1 tbsp
• Chicken broth — 1/3 cup (low-sodium if you care about the sodium stack)
• Rice vinegar — 1 tbsp

Beef

• Extra lean ground beef (96/4) — 1 lb
• Coconut aminos — 3 tbsp
• Maple syrup — 1 tbsp
• Toasted sesame oil — 2 tsp
• Rice vinegar — 1 tbsp

Bowl

• Jasmine rice — 3 microwave pouches or ~3 cups cooked
• Persian cucumbers — 2, diced
• Green onions — 3, sliced
• Toasted sesame seeds — 1 tsp

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Method

1. Blend the sauce: cottage cheese, gochujang, miso, broth, and rice vinegar. Blend until completely smooth, no curds, silky and pourable. Thin with more broth if needed. Set aside.
2. Brown the beef: large skillet, screaming hot. Press the beef flat and leave it alone until it crusts, then break up and cook through (~8 min). No draining needed at 96/4.
3. Glaze: drop to medium. Add coconut aminos, maple, sesame oil, and rice vinegar. Toss 2-3 minutes until it's a sticky glaze coating every crumble.
4. Warm sauce + rice: rice per package (3 min). Warm the sauce gently over LOW. Never boil it or the cottage cheese splits. Warm to the touch only.
5. Build: sauce in the bowl first, then rice, then beef, then cucumber, green onions, sesame seeds.

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Nutrition — per serving (1/4 of recipe)

Calories	~400
Protein	~34g
Fat	~8g
Carbs	~46g
Sodium	~900-1100mg

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Notes

• Sauce keeps 4 days in the fridge; excellent on eggs.
• Flat sauce → more gochujang + a pinch more vinegar. That's the axis.
• The original creator claimed 5g fat; that only works without the sesame oil. Real number ~8g. Worth it.
• Miso goes in the sauce, not the beef. The glaze has aminos for umami; miso gives the sauce its depth and color.
• Total time: 30 minutes.