Korean Ground Beef Rice Bowls

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 lb ground beef (90/10)
• 4 cups cooked white rice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 1 tbsp gochujang
• 4 green onions
• 1 tbsp toasted sesame seeds
• 1 cucumber
• 1 cup shredded carrots
• 1 tsp neutral oil
• 1 cup optional kimchi

Instructions

1. 1Mince the garlic and grate the ginger. Thinly slice the green onions, keeping whites and greens separate. Dice the cucumber into small cubes.
2. 2In a small bowl whisk soy sauce, brown sugar, sesame oil, gochujang, garlic, and ginger until the sugar dissolves into a glossy sauce.
3. 3Heat a large skillet over medium-high heat and add a thin film of neutral oil. Crumble in the ground beef and cook 5 to 7 minutes, breaking it into small pieces, until no pink remains and edges start to crisp.
4. 4Pour the prepared sauce over the beef and stir constantly for 2 to 3 minutes until the liquid reduces and coats every crumble in a sticky glaze. Stir in the white parts of the green onions.
5. 5Warm the cooked rice if needed so it is hot and fluffy. Divide rice among four bowls.
6. 6Spoon the glazed Korean beef evenly over the rice. Top each bowl with shredded carrots, diced cucumber, optional kimchi, sesame seeds, and the green onion tops.
7. 7For meal prep, cool the beef completely then portion with rice into airtight containers; keep fresh toppings separate and add just before eating. Reheat beef and rice gently until steaming.
8. 8Serve immediately while the beef is glossy and the cucumber still cool and crunchy for contrast.