Description
These Korean Beef Bowls combine ground beef with savory sauce and fresh pickled veggies, offering a simple yet delicious meal that’s perfect for a quick dinner or comfort food night.
Ingredients
Scale
- 1 medium cucumber, sliced
- 2 medium carrots, julienned
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp salt
- 1 cup minute rice
- 2 tbsp olive oil
- 1/2 cup onion whites, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 lb ground beef
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp gochujang (optional)
- 1 tbsp cornstarch
- 2 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the pickled vegetables by whisking together vinegar, honey, and salt in a bowl. Add cucumber and carrots to coat them well and let sit.
- Cook the minute rice according to package directions while preparing the other ingredients.
- Heat olive oil in a pan over medium heat. Sauté onion whites, garlic, and ginger for 30 to 60 seconds until fragrant, avoiding browning them.
- Add ground beef to the skillet, seasoning with salt. Cook, breaking it up, until fully browned. Drain excess grease, leaving about 1 tablespoon in the pan.
- In a small bowl, mix soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour this mixture into the skillet with beef and simmer for 2 to 3 minutes until the sauce thickens and coats the beef.
- Assemble each bowl by placing cooked rice at the bottom, topping with Korean ground beef, pickled veggies, and optionally garnishing with sesame seeds and green onions.
Notes
For extra flavor, let the pickled vegetables sit longer before serving.
Feel free to customize the toppings based on your preference, including additional vegetables or sauces.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg