Description
These Korean Beef Bowls are inspired by Korean flavors and such a fun way to switch up dinner and meal prep. Lean ground beef cooks with a sweet, savory, spicy gochujang sauce and is served over fluffy rice with all the best toppings. Made in one pan, it’s a quick and easy meal that’s truly delicious!
Ingredients
Units
Scale
- 1 tablespoon gochujang paste
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons grated ginger
- 1 1/2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons sliced green onion (the white and light green part)
- 1 1/4 pound 93/7 ground beef
- 4 cloves garlic, crushed or finely minced
For Serving
- 2 cups cooked white rice
- 1 cup cucumber, sliced in half moons
- 1 cup carrot, grated
- 1/2 cup thinly sliced radish
- 1/2 cup kimchi
- thinly sliced green onion, for garnishing
- sesame seed, for garnishing
Instructions
- Make the Sauce: Whisk together the gochujang paste, soy sauce, honey, ginger, sesame oil, and rice vinegar until well combined.
- Cook the Beef: Heat a large skillet over medium-high heat. Once hot, add a bit of avocado oil and then add the ground beef. Season with a pinch salt and pepper and brown the ground beef, breaking it up as it cooks. Next, add the minced garlic and sauté for another minute. Drain any excess fat from the pan.
- Next, add the sliced green onion and sauce to the pan. Stir until well combined and then simmer for 1-2 minutes.
- Remove the beef from the heat and serve over rice with cucumber, carrot, radish, kimchi, sliced green onion, and sesame seed.
