Korean-Inspired Ground Beef and Rice Bowls with Quick Pickled Cucumbers

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1, thinly sliced English cucumber
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1 1/4 tsp, divided kosher salt
• 1 tbsp neutral oil
• 1 1/4 lb ground beef (85% lean)
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1–2 tbsp, to taste gochujang
• 4 cups, hot cooked short-grain white rice
• 4, thinly sliced scallions
• 1 tbsp toasted sesame seeds
• 4 optional soft-fried eggs
• for serving, optional kimchi

Instructions

1. 1In a medium bowl toss cucumber slices with rice vinegar, sugar, and salt. Set aside to quick-pickle while you cook, stirring once or twice.
2. 2Heat neutral oil in a large skillet over medium-high. Add ground beef and remaining salt; break it up with a wooden spoon and cook 5–6 minutes until no pink remains and edges start to crisp.
3. 3Push beef to the sides, add garlic and ginger to the center, and cook 30–45 seconds until fragrant. Stir everything together.
4. 4In a small bowl whisk soy sauce, brown sugar, sesame oil, and gochujang. Pour over the beef and simmer 2–3 minutes, stirring, until the sauce reduces and glazes the meat with a shiny coating.
5. 5Fluff the hot rice and divide among four bowls. Spoon the glazed beef over the rice.
6. 6Drain the pickled cucumbers and pile them on the side of each bowl. Top with sliced scallions, sesame seeds, and a soft-fried egg if using. Serve immediately with kimchi on the side for extra heat and crunch.