Description
Korean Beef Bowls bring together tender ground beef, pickled vegetables, and fluffy rice in a deliciously easy dish. This recipe is perfect for a quick dinner that’s full of flavor and nutrition, ideal for those busy weeknights or a comforting meal at home.
Ingredients
Scale
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp salt
- 1 medium cucumber, sliced
- 1 medium carrot, julienned
- 1 cup minute rice
- 2 tbsp olive oil
- 1/2 cup onion whites, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb ground beef
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp gochujang
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the pickled vegetables by whisking the vinegar, honey, and salt in a bowl; add cucumber and carrots, stirring to coat and allowing them to sit.
- Cook the rice according to the package instructions for minute rice.
- Heat olive oil in a skillet over medium heat and add the onion whites, garlic, and ginger; cook for 30–60 seconds until fragrant.
- Add ground beef to the skillet, sprinkle with salt, and cook until browned, breaking it apart as it cooks; drain excess grease if necessary, leaving about 1 tablespoon.
- In a small bowl, mix the soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch; pour this sauce over the beef and simmer for 2-3 minutes until it thickens.
- Assemble the bowls by placing rice in bowls, topping with the Korean ground beef and pickled vegetables; garnish with sesame seeds and green onions if desired.
Notes
Feel free to adjust the level of gochujang based on your spice preference.
You can use any type of ground meat for this recipe.
For additional flavor, consider marinating the beef beforehand.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg