Korean BBQ Ground Beef Bowls with Quick Cucumber Salad

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1 lb lean ground beef (90/10)
• 3 cups cooked jasmine rice
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang
• 4 green onions, sliced
• 1 English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• 1/2 cup kimchi (optional)
• 4 soft-fried eggs (optional)

Instructions

1. 1In a small bowl whisk together soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and grated ginger until the sugar mostly dissolves; set the sauce aside.
2. 2Toss the thinly sliced cucumber with rice vinegar and salt in a medium bowl; set aside to quick-pickle while you cook the beef.
3. 3Heat neutral oil in a large skillet over medium-high heat. Add the ground beef and cook 5–7 minutes, breaking it into small crumbles, until deeply browned and no pink remains.
4. 4Drain excess fat if needed, then pour the prepared sauce over the beef. Stir constantly for 2–3 minutes until the sauce thickens, turns glossy, and coats every crumble.
5. 5Remove from heat and fold in half of the sliced green onions. Taste and adjust salt or gochujang heat if desired.
6. 6Warm the cooked jasmine rice if needed and divide among four bowls. Spoon the sticky Korean BBQ beef evenly over the rice.
7. 7Top each bowl with a generous pile of the quick-pickled cucumber, remaining green onions, a sprinkle of toasted sesame seeds, and optional kimchi.
8. 8If using eggs, fry them sunny-side or over-easy in a lightly oiled nonstick pan for 2–3 minutes until whites are set and yolks still runny; place one egg on each bowl.
9. 9Serve immediately while the beef is hot and the cucumber is cool and crunchy for contrast.