Korean Beef & Rice Bowl
This Korean Beef is savory, sweet and tangy. This easy to make recipe is also budget friendly and ready in 20 minutes.
Ingredients
For the Sauce
2 teaspoons sesame oil (toasted Asian sesame oil)
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon Gochujang, you can also add 1/4 teaspoon red pepper flakes for some spice
1 teaspoon cornstarch
For The Beef
1 pound lean ground beef
3 cloves garlic minced
1 - 2 teaspoons fresh ginger minced
2 green onions thinly sliced( I used scallion microgreens) I added into the beef when it was a minute remaining.
For Serving
Cooked white rice
Seasoned thinly sliced cucumbers
Seasoned Shredded carrots optional - see recipe in the notes area
Instructions
If you would like to make quick pickled cucumbers and carrots, see the recipe below. I made the vinegar sauce before hand and marinated the cucumbers and carrots while I made the beef. It adds a nice tang to the meal.
In a small bowl, whisk together the sauce ingredients. Reserve.
Heat a large skillet over medium-high heat.
Add the ground beef and cook, breaking it into crumbles for about 4 minutes. Stir in the garlic and ginger and cook until the beef is no longer pink.
Pour the sauce over the beef and simmer for 2 - 3 minutes, stirring as needed.
Serve with cooked warm rice and top with the vegetables. I added red acre cabbage microgreens as a garnish.
Notes
Drain off some of the fat you rendered from the ground beef, if needed.
You can substitute ground ginger if you don't have fresh. Use between 1/8 to 1/4 teaspoon of dried ginger.
Use pure sesame oil also known as roasted sesame oil. It is darker in color and more flavorful than regular sesame oil.
To Make The Cucumbers and Carrots: In a small bowl, mix 2 tablespoons of rice vinegar, 2 tablespoons water, 1/2 salt, 1/2 teaspoon sugar. Mix well and pour over the cucumbers and carrots. Let it sit in the refrigerator while you make the meal.
