Korean Beef Bowl Recipe
If you have a package of ground beef and need a 30-minute dinner, make this easy Korean Beef Bowl made with cucumbers, rice and gochujang sauce. So good!
Ingredients
- 1/4 cup low sodium soy sauce*
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- cooking spray
- 1 pound 93% lean ground beef
- 1/4 cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon fresh grated ginger
- 3 cups cooked brown rice
- 1 small sliced cucumber, skin on
- 2 tablespoons Gochujang Sauce, or more if desired*
- 1/2 tablespoon sesame seeds
- 2 sliced scallions, white and green parts
Instructions
- Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
- Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
- Add the onion, garlic and ginger and cook 1 minute.
- Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
- To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.
Last Step:
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*check labels for gluten-free.Variations:
- Protein: Swap beef for lean ground turkey, ground pork or ground chicken. If you’re vegetarian, use crumbled tofu, beyond beef or impossible burger.
- Extra Protein: Try topping your bowl with a fried egg.
- Add more veggies: You can add just about any veggie. Sauteed mushrooms, bok choy, matchstick carrots, or edamame would all work.
- Pickled Veggies: Mix in pickled onions, cucumbers, or carrots. Kimchi would also be good.
- More Spice: Garnish with sliced fresh jalapeños.
- Rice Alternatives: For fewer carbs, serve the Korean beef over cauliflower rice, or veggie rice.
- Lettuce Wraps: You could also make lettuce wraps with the meat to switch it up.
