Korean Beef Bowls
Korean Beef Bowls
Ingredients
For the Main Dish
- 1 teaspoon avocado oil
- 2 pounds extra lean ground beef
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1 cup rice
- 2 cups chicken stock
For the Sauce
- 6 garlic cloves, grated
- 1 inch fresh ginger, 4-inch knob, grated
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup gochujang sauce
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
For the Salad
- 4 mini cucumbers, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon pepper, as needed
For the Toppings
- 1/4 cup pickled onions, as needed
- 2 tablespoons green onions, sliced, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Preheat a large skillet over high heat until screaming hot. Simultaneously, combine 1 cup of rice with 2 cups of chicken stock in a saucepan and cook according to package directions or your preferred method.
⏱️ 2 min
- 2
Add 1 teaspoon of avocado oil to the preheated skillet. Add the 2 pounds of extra lean ground beef. Break it up with a large spoon and allow it to brown and crisp without stirring too frequently.
⏱️ 5 min
- 3
While the beef cooks, prepare the sauce. Grate the 6 garlic cloves and the 4-inch knob of fresh ginger into a small bowl. Add 1/3 cup soy sauce, 1/3 cup rice vinegar, 1/4 cup gochujang sauce, 2 tablespoons sesame oil, and 2 tablespoons corn starch. Stir all ingredients thoroughly until well combined.
⏱️ 3 min
- 4
Once the beef is crisped on one side, flip it over to crisp on the other side. Continue cooking until the beef is crispy on all sides. Drain any excess fat if desired. Pour the prepared sauce over the crispy beef and stir constantly until the sauce thickens and coats the beef, creating a sticky glaze.
⏱️ 5 min
- 5
Cut the 4 mini cucumbers into thin slices. In a separate medium bowl, combine the sliced cucumbers with 1 tablespoon rice vinegar, 1 teaspoon red pepper flakes, and salt and pepper to taste. Toss to coat.
⏱️ 3 min
- 6
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the saucy beef and a side of the cucumber salad. Garnish with pickled onions, sliced green onions, and sesame seeds as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bowls
For the Main Dish
- 1 teaspoon avocado oil
- 2 pounds extra lean ground beef
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1 cup rice
- 2 cups chicken stock
For the Sauce
- 6 garlic cloves, grated
- 1 inch fresh ginger, 4-inch knob, grated
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup gochujang sauce
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
For the Salad
- 4 mini cucumbers, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon pepper, as needed
For the Toppings
- 1/4 cup pickled onions, as needed
- 2 tablespoons green onions, sliced, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Preheat a large skillet over high heat until screaming hot. Simultaneously, combine 1 cup of rice with 2 cups of chicken stock in a saucepan and cook according to package directions or your preferred method.
⏱️ 2 min - 2
Add 1 teaspoon of avocado oil to the preheated skillet. Add the 2 pounds of extra lean ground beef. Break it up with a large spoon and allow it to brown and crisp without stirring too frequently.
⏱️ 5 min - 3
While the beef cooks, prepare the sauce. Grate the 6 garlic cloves and the 4-inch knob of fresh ginger into a small bowl. Add 1/3 cup soy sauce, 1/3 cup rice vinegar, 1/4 cup gochujang sauce, 2 tablespoons sesame oil, and 2 tablespoons corn starch. Stir all ingredients thoroughly until well combined.
⏱️ 3 min - 4
Once the beef is crisped on one side, flip it over to crisp on the other side. Continue cooking until the beef is crispy on all sides. Drain any excess fat if desired. Pour the prepared sauce over the crispy beef and stir constantly until the sauce thickens and coats the beef, creating a sticky glaze.
⏱️ 5 min - 5
Cut the 4 mini cucumbers into thin slices. In a separate medium bowl, combine the sliced cucumbers with 1 tablespoon rice vinegar, 1 teaspoon red pepper flakes, and salt and pepper to taste. Toss to coat.
⏱️ 3 min - 6
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the saucy beef and a side of the cucumber salad. Garnish with pickled onions, sliced green onions, and sesame seeds as desired.
⏱️ 2 min