Description
These Korean Beef Bowls offer irresistible flavor with simple preparation. Featuring savory ground beef, fragrant garlic, and tangy pickled veggies, they’re perfect for a quick, satisfying meal at home.
Ingredients
Scale
- 1 cup rice
- 1/2 cup vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup cucumber, sliced
- 1 cup carrots, julienned
- 2 tablespoons olive oil
- 3 green onions, chopped, whites separated from greens
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 pound ground beef
- salt to taste
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon gochujang (optional)
- 1 tablespoon cornstarch
- sesame seeds for garnish
Instructions
- Whisk together vinegar, honey, and salt in a bowl to pickle the vegetables. Add cucumber and carrots, stir to coat, and let sit while preparing the dish.
- Cook the 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 without browning.
- Add ground beef and sprinkle with salt. Cook until browned, breaking it up as it cooks. Drain excess grease if necessary, leaving about 1 tablespoon in the pan.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour over the beef and simmer for 2–3 minutes until thickened.
- Divide cooked rice between bowls, top with Korean ground beef and pickled veggies. Garnish with sesame seeds and green onions if desired.
Notes
You can use any vegetables you like for pickling; be creative!
Feel free to adjust the level of gochujang based on your spice tolerance.
For a heartier meal, consider adding a fried egg on top!
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg