Korean Beef and Rice Bowls
In these Korean Beef and Rice Bowls, you get sweet, spicy, and savory all in one bowl. Ground beef simmers in a bold gochujang sauce with hints of sesame and brown sugar, served over rice with a refreshing, tangy cucumber salad on the side. Ready in 30 minutes, this dish brings big flavor to your dinner rotation with minimal effort.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
2 cups White Rice
1 tbs Sesame Oil
¼ cup Soy Sauce
2 tbs Brown Sugar
1 tbs Sesame Seeds
2 tbs Rice Vinegar
Fridge and Freezer
2 Cucumbers
1 lb Ground Beef, thawed
¼ cup Gochujang
Directions
Wash hands with soap and water. Wash, peel, seed and slice the cucumbers and place in a bowl.
In a small bowl, combine 1 tbs sesame oil, ¼ cup soy sauce, 2 tbs brown sugar, 1 tbs sesame seeds, and 2 tbs rice vinegar. Pour half over the cucumbers, reserving the rest for later.
Cook rice using a rice cooker or the video.
In a large skillet over medium-high heat, cook the ground beef, breaking up with a spatula, until browned. Add the remaining sauce, gochujang, and ¼ cup water and cook until thickened.
To serve, divide rice into 6 bowls and top with beef and cucumber salad. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
<ul><li>See how to cook rice here: https://www.youtube.com/watch?v=Xx7sxWI9FNI</li><li>See how to peel cucumber here: https://www.youtube.com/watch?v=f99iaiK1Xe0</li></ul>