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Korean Beef Rice Bowls

A warm and comforting bowl filled with savory beef, rice, and quick pickled vegetables - perfect for a quick dinner or a festive meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Can swap for ground turkey for a leaner option.
  • 3 tablespoons soy sauce Use low sodium to control salt.
  • 2 tablespoons brown sugar or honey For a deeper sweetness.
  • 1 tablespoon sesame oil For rich, toasty aroma.
  • 3 cloves garlic, minced The foundation of that warm scent.
  • 1 teaspoon fresh ginger, grated Optional but adds brightness.
  • 1/2 teaspoon red pepper flakes Or 1 tablespoon gochujang for heat.
  • 1 small onion, finely chopped
  • 1 tablespoon sesame seeds, toasted For finishing.
  • 4 cups cooked short-grain rice White or brown.
Quick Pickles
  • 1/2 cucumber thinly sliced Toss with 1 tablespoon rice vinegar and a pinch of sugar.
Optional Extras
  • 1 cup steamed spinach
  • 1 cup sautéed mushrooms
  • 1 cup shredded carrots

Method
 

Preparation
  1. Rinse rice until water runs clear and cook according to package directions.
  2. Toss cucumber slices with rice vinegar and a pinch of sugar. Let sit while you cook.
Cooking
  1. Heat a large skillet over medium-high heat. Add sesame oil; when it shimmers, add chopped onion and cook until softened.
  2. Add garlic and ginger and cook until fragrant.
  3. Increase heat to high and add ground beef. Break it up with a spatula and let it brown until no longer pink.
  4. Stir in soy sauce, brown sugar, and red pepper flakes or gochujang. Reduce heat and let thicken slightly.
  5. Stir in sliced green onions and remove from heat.
  6. Top bowls with a runny fried egg if desired.
Assembly
  1. Spoon rice into bowls, mound the Korean beef on top, add quick pickles and any steamed greens.
  2. Garnish with extra green onions and sesame seeds. Serve immediately.

Notes

For variations, use lean ground turkey and double the vegetables, or mix gochujang with a little honey for a glaze.