Korean Ground Beef Bowl (Print Version)

Savory seasoned ground beef over rice with tangy quick-pickled vegetables for a satisfying Korean-inspired meal.

# Components:

→ Beef

01 - 1 pound lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds

→ Rice Base

10 - 4 cups cooked jasmine rice or cauliflower rice

→ Quick Pickled Vegetables

11 - 1 cup julienned carrot
12 - 1 cup thinly sliced cucumber
13 - 1/2 cup thinly sliced radish
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Garnish

17 - Additional sliced green onions
18 - Extra sesame seeds

# Method:

01 - In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add julienned carrot, sliced cucumber, and sliced radish, tossing to coat evenly. Let sit for at least 15 minutes, stirring occasionally.
02 - Prepare jasmine rice or cauliflower rice according to package instructions. Keep warm until assembly.
03 - Heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon as it cooks until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang to the cooked beef. Stir thoroughly and cook for 2 to 3 minutes until fragrant and sauce develops.
05 - Remove skillet from heat. Stir in sliced green onions and sesame seeds until evenly distributed.
06 - Divide warm rice or cauliflower rice among serving bowls. Top each portion with seasoned ground beef and a generous amount of pickled vegetables.
07 - Garnish each bowl with additional sliced green onions and sesame seeds. Serve immediately while beef and rice are warm.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, perfect for those nights when youre too hungry to wait.
  • The pickled vegetables add a bright crunch that cuts through the richness of the beef in the most satisfying way.
  • You can swap the rice for cauliflower rice and it still feels indulgent and complete.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Drain the beef after browning or your sauce will be greasy and thin instead of glossy and clingy.
  • Don't skip the resting time for the pickles, even 15 minutes makes a huge difference in flavor and crunch.
  • Add the sesame oil at the end of cooking, not the beginning, or it loses that toasted nutty aroma.
03 -
  • Use a hot skillet and resist the urge to stir the beef constantly, let it sit so you get those caramelized, crispy edges.
  • Taste your pickles before serving and adjust with a pinch more sugar or salt to get the balance just right.
  • Fresh ginger makes all the difference, but if you're in a pinch, a teaspoon of ginger paste will still deliver plenty of flavor.
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