Korean Beef Bowls

Whisk vinegar, honey, and salt in a bowl, then add cucumber and carrots to coat. Let them sit to pickle while preparing the rest of the dish.

Cook minute rice according to the package instructions.

Heat olive oil over medium heat, add onion whites, garlic, and ginger, cooking for 30-60 seconds until fragrant, avoiding browning.

Add ground beef, sprinkle with salt, and brown it while breaking it up. Drain excess grease if necessary, leaving about 1 tablespoon in the pan.

Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch in a small bowl. Pour sauce onto the beef in the skillet and simmer for 2-3 minutes until thickened.

Divide rice among bowls, top with ground beef and pickled veggies, and garnish with sesame seeds and green onions if desired.