Cheesy Gochujang Ground Beef and Potatoes Skillet

Some of the best recipes are born from what I like to call “pantry panic.” It’s that moment you realize you haven’t planned a thing for dinner, and the whole family is looking at you with hungry eyes. That’s exactly how my special twist on Ground Beef and Potatoes came to be.

I grew up on a version of this dish. It was simple, hearty, and comforting, usually just seasoned with salt, pepper, and maybe a little garlic powder. It was good, but after making it the same way for years, I was ready for a change. My husband, bless his heart, would eat anything I put in front of him, but even I could see he was craving something with a little more excitement.

One Tuesday evening, staring into my pantry, my eyes landed on a tub of gochujang I’d bought for another recipe. A little lightbulb went off. What if I took that savory, slightly sweet, and spicy Korean chili paste and used it to wake up our tired old skillet dinner? I grabbed some fresh ginger, soy sauce, and a touch of brown sugar, and the rest is history.

The result was absolutely incredible. The gochujang created a rich, vibrant sauce that coated every piece of beef and potato, transforming a simple meal into something truly special. Topped with a blanket of melted sharp cheddar, it became the perfect blend of Southern comfort and bold Korean flavor. It’s now one of our most requested weeknight dinners.

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Why This Ground Beef and Potatoes Recipe Works

At its heart, a skillet of ground beef and potatoes is the quintessential comfort food. It’s a dish that feels familiar and reliable, built on inexpensive pantry staples that can feed a family without breaking the bank. It’s the kind of meal that has graced dinner tables for generations because it’s simple, filling, and consistently delicious. Almost every culture has its own version of a meat and potatoes hash, a testament to its universal appeal.

But what makes this particular recipe stand out from the crowd is the addition of one magical ingredient: gochujang. This Korean fermented chili paste is the secret weapon that elevates the entire dish. It’s not just about adding heat. Gochujang brings a profound depth of savory, umami flavor, a subtle sweetness from the fermented rice, and a satisfying, lingering warmth that builds with every bite.

This paste works wonders here because it creates a beautiful, glossy sauce that clings to the tender potatoes and savory ground beef. The soy sauce adds saltiness, the fresh ginger and garlic add aromatic brightness, and a spoonful of brown sugar balances the spice perfectly. Then, just when you think it can’t get any better, we add a generous layer of sharp cheddar cheese. The creamy, salty cheese melts over the top, taming the spice just enough and creating a fusion of flavors that is truly irresistible. It’s the perfect marriage of Eastern boldness and Western comfort.

Ingredients for Ground Beef and Potatoes

What I love most about this recipe is how a handful of simple, accessible ingredients come together to create such a show-stopping flavor. The magic is all in the combination, especially our star ingredient that gives this dish its signature kick.

• 1 tablespoon sesame oil
• 1 pound lean ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 ½ pounds Yukon Gold potatoes, cut into ½-inch cubes
• 1 cup beef broth
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced
• Toasted sesame seeds for garnish

The key to this entire dish is the gochujang. You can find this Korean chili paste in the international aisle of most grocery stores these days. Different brands have slightly different heat levels, so feel free to start with a little less if you’re sensitive to spice. Its complex flavor is what makes this ground beef and potatoes recipe so special.

For the potatoes, I swear by Yukon Golds. They have a naturally buttery flavor and a waxy texture that helps them hold their shape beautifully in the skillet. They become perfectly tender without turning to mush. When it comes to the ground beef, I prefer a leaner blend, like 85/15 or 90/10, which gives you all the flavor without excess grease.

And a quick word on the cheese. Please, if you can, buy a block of sharp cheddar and shred it yourself. The pre-shredded bags contain anti-caking agents that can prevent the cheese from melting into that perfectly smooth, gooey blanket we’re aiming for. It’s a small step that makes a big difference.

Step-by-Step Instructions For Making Ground Beef and Potatoes

This one-pan wonder comes together in just a few simple stages. Follow along, and I promise you’ll have a new family favorite on your hands in no time. Grab a large, heavy-bottomed skillet or a Dutch oven for the best results, as they distribute heat evenly and prevent sticking.

Step 1: Brown the Beef

First things first, heat your sesame oil in the skillet over medium-high heat. The nutty aroma of toasted sesame oil is the first layer of flavor we’re building. Once it shimmers, add the ground beef. Use a wooden spoon or a spatula to break it apart as it cooks. We’re looking for it to be nicely browned all over. Once cooked, carefully drain off any excess fat from the skillet.

Step 2: Sauté the Aromatics

Add the chopped yellow onion directly into the skillet with the browned beef. Cook, stirring occasionally, until the onion has softened and turned translucent, which usually takes about five minutes. Now, stir in the minced garlic and grated fresh ginger. Cook for just another minute until you can smell that wonderful, fragrant aroma. Don’t let the garlic burn!

Step 3: Whisk the Sauce

While the aromatics are cooking, grab a small bowl. Whisk together the beef broth, gochujang, soy sauce, and brown sugar. Keep whisking until the gochujang and sugar are fully dissolved into the broth. This step is important because it ensures the sauce has a consistent flavor and texture throughout the dish.

Step 4: Combine and Simmer

Add your cubed potatoes to the skillet, then pour that beautiful gochujang sauce all over everything. Give it all a good stir to make sure the beef and potatoes are evenly coated. Bring the mixture to a lively simmer.

Step 5: Cover and Cook

Once it’s simmering, reduce the heat to low and place a lid on your skillet. Let it cook for about 15 to 20 minutes. You’ll want to give it a gentle stir every now and then to prevent sticking. The potatoes are done when you can easily pierce one with a fork.

Step 6: Thicken the Sauce

Remove the lid and let the skillet continue to cook for another 3 to 5 minutes. This allows any excess liquid to evaporate and the sauce to thicken into a rich, glossy glaze that coats everything perfectly.

Step 7: Melt the Cheese

Now for the best part. Remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the top. Put the lid back on for just a minute or two, letting the residual heat melt the cheese into a glorious, gooey layer.

Step 8: Garnish and Serve

Finish your masterpiece by scattering the sliced green onions and a sprinkle of toasted sesame seeds over the melted cheese. This adds a pop of fresh flavor, color, and a delightful crunch. Serve it hot, straight from the pan!

How To Serve Ground Beef and Potatoes

One of the best things about this dish is that it’s a complete, satisfying meal all on its own. I often bring the whole skillet right to the table, set it on a trivet, and let everyone dig in family-style. There’s something so comforting and communal about sharing a meal this way, and it certainly saves on dishes!

However, if you want to stretch the meal further or add a little something extra, there are plenty of wonderful ways to serve this flavorful ground beef and potatoes skillet. It’s incredibly versatile, so you can dress it up or down depending on the occasion.

Here are a few of my favorite serving suggestions:

• With a Fried Egg: Topping a bowl of this with a perfectly fried or poached egg is a game-changer. The runny yolk creates an even richer sauce and makes it a fantastic option for brunch or a hearty dinner.
• Over Steamed Rice: Serve the beef and potatoes over a bed of fluffy white or brown rice. The rice is perfect for soaking up every last drop of that delicious gochujang sauce.
• Lettuce Wraps: For a lighter, fresher take, spoon the mixture into crisp lettuce cups, like iceberg or butter lettuce. The cool crunch of the lettuce is a wonderful contrast to the warm, savory filling.
• Alongside a Simple Salad: A simple green salad with a bright, acidic vinaigrette helps cut through the richness of the dish. A cucumber salad dressed with a bit of rice vinegar would also be a fantastic, cooling side.

No matter how you choose to serve it, the bold, savory flavors are sure to shine through. It’s a dish that feels special enough for guests but is easy enough for any busy weeknight.

How To Store & Reuse Ground Beef and Potatoes Leftovers

If you happen to have any leftovers of this incredible dish, you’re in for a treat. I honestly think the flavors get even better the next day as they have more time to meld together. Storing and reheating are a breeze, and there are some fun ways to reinvent the leftovers into a whole new meal.

For storage, first allow the ground beef and potatoes to cool completely to room temperature. This is an important step to prevent condensation from forming inside the container. Once cooled, transfer the leftovers to an airtight container and store them in the refrigerator. They will keep beautifully for up to 4 days.

When you’re ready to enjoy them again, here are the best ways to reheat:

• In a Skillet: This is my preferred method. Place the leftovers in a non-stick skillet over medium-low heat. Add a splash of beef broth or water to help loosen the sauce and prevent it from drying out. Heat, stirring occasionally, until everything is warmed through.
• In the Microwave: For a quick and easy option, you can use the microwave. Place a serving in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between to ensure it heats evenly.

Don’t be afraid to get creative with your leftovers! You can easily transform them into something new. Try using the mixture as a filling for a hearty breakfast burrito with scrambled eggs, or stuff it into bell peppers and bake until tender. You could even top it with mashed potatoes and pop it in the oven for a quick, Korean-inspired shepherd’s pie. The possibilities are delicious!

Substitutions & Variations For Ground Beef and Potatoes

While I adore this recipe just the way it is, it’s also a fantastic starting point for your own culinary creativity. It’s incredibly forgiving and easy to adapt based on what you have in your pantry or your family’s preferences. Don’t be shy about making it your own!

This ground beef and potatoes skillet can easily be customized to suit different tastes and dietary needs. Whether you want to switch up the protein, add more veggies, or adjust the spice level, there are plenty of simple swaps you can make.

Here are a few ideas to get you started:

• Protein Swaps: Not a fan of ground beef? This recipe works wonderfully with ground turkey, ground chicken, or even ground pork. For a vegetarian option, you could use a plant-based ground “meat” substitute or crumbled firm tofu.
• Different Potatoes: While Yukon Golds are my favorite for their texture, you could also use red potatoes, which will also hold their shape well. If you like a sweeter profile, try using sweet potatoes. The combination of sweet potatoes and spicy gochujang is absolutely divine.
• Add More Vegetables: This is a great dish for cleaning out the veggie drawer. Add chopped carrots or celery along with the onions. Stir in some diced bell peppers or zucchini about halfway through the potato cooking time. You can also wilt in a few large handfuls of fresh spinach or kale at the very end before adding the cheese.
• Adjust the Spice: You are in complete control of the heat. If you prefer a milder dish, use only one tablespoon of gochujang or look for a “mild” version at the store. If you love spice, feel free to add more! You could also swap the cheddar for pepper jack cheese for an extra kick.

Think of this recipe as a template. The core of it, the incredible gochujang sauce, can be used in so many delicious ways. Have fun with it!

5 FAQs About Ground Beef and Potatoes

Here are some straightforward answers to the most common questions I receive about this ground beef and potatoes recipe.

What kind of potatoes are best for this Ground Beef and Potatoes skillet?

For this specific recipe, my top recommendation is always Yukon Gold potatoes. Their texture is simply perfect for a skillet dish like this. Yukon Golds are what we call a “waxy” potato, which means they have a lower starch content and hold their shape exceptionally well even after being simmered in sauce. They cook up to be wonderfully creamy and tender without disintegrating into a mushy mess. Their naturally buttery flavor is also a huge bonus, as it complements the rich, savory sauce beautifully.

If you can’t find Yukon Golds, red potatoes would be your next best choice. They are also a waxy variety and will maintain their shape nicely. Russet potatoes, on the other hand, are very starchy. While they are fantastic for mashing or baking, they tend to fall apart in a dish like this. You can still use them in a pinch, but be prepared for a softer, more stew-like consistency rather than distinct cubes of potato.

Is this Ground Beef and Potatoes recipe very spicy?

This is a great question, as everyone’s tolerance for heat is different. I would classify this dish as having a medium, pleasant warmth rather than being overwhelmingly spicy. The star ingredient, gochujang, provides more than just heat; it adds a complex, savory, and slightly sweet flavor. The heat is more of a background note that builds gently. The brown sugar in the sauce is specifically there to balance the chili paste, and the rich beef and starchy potatoes also help to temper the spice level significantly.

The final layer of melted cheddar cheese does a wonderful job of mellowing out the heat with its creamy, salty flavor. If you are particularly sensitive to spice, you can easily adjust the recipe. Start with just one tablespoon of gochujang. You can always taste the sauce before you let it simmer and add more if you’d like. Additionally, serving it with a dollop of sour cream or plain yogurt is a fantastic way to cool it down.

Can I make Ground Beef and Potatoes ahead of time?

Absolutely! This is a fantastic recipe for meal prep, and the flavors actually deepen and become even more delicious overnight. You can prepare the entire dish from start to finish, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to four days. When you’re ready to eat, simply reheat it gently in a skillet on the stovetop with a splash of beef broth or water to refresh the sauce.

If you want to get a head start on dinner without cooking the whole meal, you can also prep the components in advance. Chop your onion, potatoes, garlic, and ginger and store them in separate containers in the fridge. You can also whisk the sauce ingredients together and keep that in a sealed jar. With all the prep work done, the dish will come together in under 30 minutes on a busy weeknight.

What can I substitute for gochujang in this Ground Beef and Potatoes recipe?

Gochujang really is the heart and soul of this recipe’s unique flavor profile, and I highly recommend seeking it out. However, if you absolutely cannot find it or need a substitute right away, you can create a similar flavor profile with a few other ingredients. The key is to replicate its combination of heat, savory depth, and slight sweetness. A good starting point would be to mix another chili paste, like sriracha or a chili-garlic sauce, with a small amount of white miso paste for that fermented umami flavor.

Since these other chili sauces are often saltier and lack the sweetness of gochujang, you may need to add an extra pinch of brown sugar and slightly reduce the amount of soy sauce to compensate. While the final taste won’t be an exact match to the complex, fermented flavor of authentic gochujang, this substitution will still result in a delicious, spicy, and savory sauce for your ground beef and potatoes.

How can I add more vegetables to my Ground Beef and Potatoes?

This dish is an excellent canvas for adding extra nutrition and flavor with more vegetables. It’s one of my favorite ways to clean out the refrigerator’s crisper drawer. The best time to add heartier vegetables is along with the onions, so they have plenty of time to soften and cook through. Diced carrots, celery, or mushrooms would be wonderful additions at this stage.

For vegetables that cook a bit faster, like chopped bell peppers (any color will do!), zucchini, or even broccoli florets, you can add them to the skillet about 10 minutes into the simmering time so they become tender-crisp. If you want to add leafy greens like fresh spinach or kale, just stir them in at the very end of the cooking process, right before you add the cheese. The residual heat will be enough to wilt them down perfectly. Frozen vegetables like peas or corn can also be stirred in during the last few minutes of cooking.

Try These Recipes Next

If you loved the hearty, comforting nature of this ground beef recipe, I have a few others I know you’ll enjoy.

• The Perfect Ground Beef Casserole: A cozy, classic bake with layers of flavor that brings the whole family to the dinner table.
• Easy Stout Shepherd’s Pie: Rich, savory, and topped with fluffy mashed potatoes, this is ultimate comfort food at its absolute finest.
• Easy Beef Stew Recipe: A soul-warming stew filled with tender beef and vegetables that’s perfect for a chilly evening.

Each one is a tried-and-true favorite in my home, and I hope they become one in yours as well!