Description
Experience the irresistible flavor of Korean Beef Bowls, a quick dinner with tender ground beef, fresh pickled vegetables, and fluffy rice. Perfect for a homemade meal any night!
Ingredients
Scale
- 1 cup rice
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 tablespoons olive oil
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (optional)
- 1 tablespoon cornstarch
- sesame seeds for garnish
Instructions
- Prepare the pickled vegetables by whisking vinegar, honey, and salt in a bowl. Add cucumber and carrots, mix well, and let sit.
- Cook the minute rice according to package instructions until fluffy.
- In a skillet over medium heat, warm olive oil. Sauté onion whites, garlic, and ginger for 30-60 seconds until fragrant without browning.
- Add ground beef to the skillet, season with salt, and cook, breaking it up, until browned. Drain excess grease while leaving some in the pan.
- In a separate bowl, combine soy sauce, maple syrup, rice vinegar, sesame oil, gochujang if using, and cornstarch. Pour this sauce over the browned beef, stirring to coat, and simmer for 2-3 minutes until thickened.
- Assemble the bowls by placing rice in each bowl, topping with Korean ground beef and pickled vegetables. Garnish with sesame seeds and chopped green onions if desired.
Notes
To enhance flavor, don’t let garlic or ginger brown while cooking.
Feel free to adjust the amount of gochujang based on your spice preference.
You can use other vegetables like radishes for pickling.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg