Quick & Easy Korean Ground Beef Bowl with Rice (Print version)
Sweet-savory Korean-inspired ground beef spooned over warm rice with cucumbers, carrots, scallions, and sesame.
# Ingredients:
For the beef and sauce
01 -
1 lb (450 g) 90% lean ground beef
02 -
1 tablespoon neutral oil, if needed
03 -
1/3 cup (80 ml) low-sodium soy sauce
04 -
2 tablespoons packed brown sugar
05 -
1 tablespoon gochujang, plus more to taste
06 -
1 tablespoon rice vinegar
07 -
2 teaspoons toasted sesame oil
08 -
3 cloves garlic, minced
09 -
2 teaspoons fresh grated ginger
10 -
2 tablespoons water
11 -
1/4 teaspoon black pepper
For the bowls
12 -
3 cups cooked white rice or jasmine rice, hot
13 -
1 cup thinly sliced cucumber
14 -
1/2 cup shredded carrot
15 -
3 green onions, thinly sliced
16 -
1 tablespoon toasted sesame seeds
17 -
1 cup kimchi, optional for serving
# Instructions:
01 -
In a small bowl, whisk soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, water, and black pepper until mostly smooth.
02 -
Heat a large skillet over medium-high heat. Add the beef and oil only if the pan looks dry. Cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through.
03 -
If the skillet has more than a spoonful of fat, carefully drain it off. Return the pan to medium heat.
04 -
Pour the sauce over the beef. Stir and simmer for 2-3 minutes, until the sauce reduces slightly and coats the meat in a glossy layer.
05 -
Divide hot rice among 4 bowls. Top with the Korean-style beef, cucumber, carrot, green onions, sesame seeds, and kimchi if using. Serve right away.
# Good to know:
01 -
Use hot rice for the best texture and sauce absorption.
02 -
For meal prep, store the beef and rice separately from fresh toppings.
03 -
Add more gochujang for extra heat or leave it out for a milder bowl.