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Glazed beef stir-fry with vegetables beside a mound of white rice and cucumber slices

Korean

Korean-Style Ground Beef Bowls

Everything about this bowl is fast, bold, and a little sticky. The sauce is just a few pantry staples, and the fresh veggies keep it balanced.

  • Prep10 min
  • Cook15 min
  • Total25 min
  • Cost (est.)$3.00/serving
  • Leveleasy

Servings4

Ingredients

Produce

  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cucumber, thinly sliced
  • 2 carrots, shredded
  • 3 scallions, sliced

Meat

  • 1 lb ground beef

Pantry

  • 1½ cups long-grain white rice
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp gochujang (Korean chili paste), optional but recommended
  • 2 tsp toasted sesame oil

Estimated cost: about $12.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.

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Steps

  1. Start the rice according to the package directions, usually about 18 minutes.
  2. Stir together the soy sauce, brown sugar, gochujang, and sesame oil in a small bowl.
  3. Cook the beef in a large skillet over medium-high heat for 6 to 7 minutes, breaking it up, until browned with no pink. It should reach 160 degrees F. Drain excess fat if needed.
  4. Add the garlic and ginger and stir for 30 seconds, then pour in the sauce. Simmer for 2 minutes until sticky.
  5. Spoon the rice into bowls and top with the beef, cucumber, carrots, and scallions.

Equipment

large skillet, saucepan for rice

Tips

  • Top with a fried egg for a classic finish (this adds egg).
  • Skip the gochujang for a milder version that kids love.

Photo: Rubel Miah on WordPress Photo Directory via Openverse (CC0 1.0). All credits