Description
These Korean Beef Bowls are full of flavor and easy to make! With ground beef, pickled veggies, and fluffy rice, it’s a delightful meal perfect for any night.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup Minute rice
- 1 medium cucumber, sliced
- 2 medium carrots, julienned
- 2 tbsp vinegar
- 1 tbsp honey
- 1 tsp salt
- 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
- Whisk vinegar, honey, and salt in a bowl to pickle the vegetables. Add cucumber and carrots, stirring to coat, and let sit.
- Cook the minute rice as per package instructions.
- In a skillet, heat olive oil over medium heat. Add onion whites, garlic, and ginger; cook for 30–60 seconds until fragrant without browning.
- Add ground beef to the skillet, sprinkle with salt, and cook until browned and just cooked through, draining excess grease but 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 into the skillet with the beef and simmer for 2–3 minutes until thickened.
- Divide rice between bowls, top with Korean ground beef and pickled veggies, and garnish with sesame seeds and green onions if desired.
Notes
Feel free to add other vegetables for pickling based on your taste.
Adjust the spice level by adding more or less gochujang according to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg