Korean Beef Bowl

Name: Korean Beef Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1.5 pounds ground beef (80/20) (Lean is OK, but may be drier.); 3 tablespoons soy sauce (Use low-sodium if watching salt.); 2 tablespoons brown sugar (Light or dark; dark gives deeper caramel note.); 1 tablespoon gochujang (Korean chili paste, optional for heat.); 2 teaspoons sesame oil (Toasted sesame oil recommended.); 3 cloves garlic, minced (Key flavor component.); 1 teaspoon fresh ginger, grated (Or 1/4 teaspoon ground ginger.); 0.5 teaspoon red pepper flakes (Optional, adjust for spice preference.); 1 tablespoon rice vinegar or mirin (Adds brightness.); 2 tablespoons vegetable oil (For sautéing.); 4-6 cups cooked short-grain white rice (Can substitute with brown rice or quinoa.); 3 pieces green onions, thinly sliced (White and green parts separated if desired.); 1 large carrot, julienned or shredded (For crunch and color.); 1 cup cucumber, thinly sliced or quick-pickled (Optional for refreshing taste.); 1 tablespoon toasted sesame seeds (For garnish.); 1 teaspoon flaky sea salt (To taste when serving.)

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A comforting and savory bowl of ground beef topped with fresh vegetables over rice, perfect for quick weeknight dinners.

30 min

cook 20 min

Korean

Ingredients

Instructions

Preparation

If cooking rice from scratch, start it first and allow it to steam while you prepare the beef.
Prep the vegetables: slice the scallions, shred the carrot, and slice or quick-pickle the cucumber.
For quick-pickling: toss cucumber slices with a pinch of sugar, a splash of rice vinegar, and a few peppercorns for 10–15 minutes.

Cooking the Beef

Heat a large skillet over medium-high heat with the vegetable oil until shimmering.
Add the ground beef and break it up with a spatula. Let it brown for 2–3 minutes.
Push beef to one side, add garlic and ginger, cooking for 30–45 seconds until fragrant.
Pour in soy sauce, brown sugar, gochujang (if using), rice vinegar, sesame oil, and red pepper flakes. Stir and simmer for 2–4 minutes.
Add white parts of green onions in the last minute to soften slightly.

Assemble and Serve

Fluff the rice and portion into bowls. Spoon the beef mixture over each bowl.
Top with shredded carrot, cucumber (or quick-pickled), and green onion tops. Garnish with sesame seeds and flaky salt.
Serve immediately while hot.

Nutrition

Serving Size: 1 g
Calories: 520 kcal
Carbohydrate Content: 52 g
Protein Content: 28 g
Fat Content: 20 g
Saturated Fat Content: 7 g
Sodium Content: 820 mg
Fiber Content: 2.5 g
Sugar Content: 9 g