Name: Korean Beef Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups Shredded carrots; 3-4 mini cucumbers (thinly sliced); 1/3 cup rice vinegar; 1 Tablespoon honey; 1 teaspoon kosher salt; 1 1/4 cups dry minute rice (white or brown); 1 Tablespoons olive oil; 1 bunch green onion (sliced, whites and greens separated); 2 teaspoons fresh grated ginger; 3 cloves garlic (minced); 1 lb ground beef (I used 90/10); 1 teaspoon kosher salt; 1/2 cup low-sodium soy sauce (or tamari); 3 Tablespoons maple syrup (or brown sugar); 2 Tablespoons rice vinegar; 1 Tablespoon sesame oil; 1-2 teaspoons gochujang or sriracha (optional, more to taste); 1 Tablespoon cornstarch

Description

Korean Beef Bowls bring together savory ground beef, fresh vegetables, and perfectly cooked rice for a quick, mouthwatering meal. Enjoy these bowls packed with flavor and topped with your choice of optional spicy kick.

Ingredients

Scale

2 cups Shredded carrots
3–4 mini cucumbers (thinly sliced)
1/3 cup rice vinegar
1 Tablespoon honey
1 teaspoon kosher salt
1 1/4 cups dry minute rice (white or brown)
1 Tablespoons olive oil
1 bunch green onion (sliced, whites and greens separated)
2 teaspoons fresh grated ginger
3 cloves garlic (minced)
1 lb ground beef (I used 90/10)
1 teaspoon kosher salt
1/2 cup low-sodium soy sauce (or tamari)
3 Tablespoons maple syrup (or brown sugar)
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1–2 teaspoons gochujang or sriracha (optional, more to taste)
1 Tablespoon cornstarch

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Instructions

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.

Notes

For a spicy kick, adjust the gochujang or sriracha to your taste.
Feel free to substitute vegetables based on your preference.
This dish can be enjoyed warm or cold, making it perfect for meal prep.

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 10g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg