korean ground beef rice bowls with sesame cucumbers

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 1 1/2 cups white or jasmine rice, uncooked
• 1 lb lean ground beef (90/10)
• 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
• 2 tbsp, divided rice vinegar
• 1 large English cucumber, thinly sliced
• 1/2 tsp kosher salt
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 tsp neutral oil
• 4 soft-boiled or fried eggs (optional)

Instructions

1. 1Rinse the rice until water runs clearer, then cook according to package directions (or use a rice cooker) so it is fluffy and ready when the beef finishes. Fluff with a fork and keep covered.
2. 2In a small bowl whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until the sugar mostly dissolves. Set the sauce aside.
3. 3For the quick cucumbers: toss the thin cucumber slices with kosher salt and the remaining rice vinegar in a bowl. Let sit at room temperature 10–15 minutes, tossing once, until lightly pickled and juicy. Drain excess liquid before serving.
4. 4Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil, then the ground beef. Break it up with a wooden spoon and cook 5–6 minutes until no pink remains and edges start to crisp.
5. 5Pour the prepared sauce over the beef. Stir and simmer 2–3 minutes until the sauce thickens, turns glossy, and coats every crumble. Taste and add a pinch more gochujang if you want extra heat.
6. 6If using eggs, fry or soft-boil them now so yolks stay runny.
7. 7Divide hot rice among 4 bowls. Spoon the sticky Korean beef over the rice, then pile on a generous handful of the sesame cucumbers.
8. 8Top each bowl with sliced green onions, a sprinkle of sesame seeds, and an optional egg. Serve immediately while the beef is hot and the cucumbers are cool and crunchy.