Easy Korean Ground Beef Bowl (Print Version)
# Ingredients:
→ For the Beef
01 -
1 pound lean ground beef (93% lean)
02 -
3 tablespoons low sodium soy sauce, plus extra to taste
03 -
1 1/4 cups minced scallions (about 1 small bundle)
04 -
1 tablespoon minced garlic (about 3 cloves)
05 -
2 tablespoons rice vinegar
06 -
2 tablespoons honey
07 -
2 tablespoons minced fresh ginger
08 -
1/4 teaspoon red pepper flakes, plus extra to taste
09 -
1 tablespoon sesame oil, plus extra to taste
→ For Serving
10 -
Cooked brown rice, quinoa, or cauliflower rice
11 -
1 1/2 cups shredded carrots
12 -
Thinly sliced seedless cucumbers (Persian or English)
13 -
Toasted sesame seeds
→ For Quick Pickling (Optional)
14 -
2 tablespoons rice vinegar
15 -
2 tablespoons water
16 -
1/2 teaspoon sugar
17 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Combine sliced carrots and cucumbers in a bowl with rice vinegar, water, sugar, and salt. Let them marinate while preparing the rest of the dish
02 -
Brown ground beef in a large skillet over medium-high heat. Halfway through cooking, add 1 tablespoon soy sauce and most of the scallions. When nearly done, stir in garlic and cook 30 seconds more
03 -
While beef cooks, mix rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce in a small bowl
04 -
Pour sauce over the beef and cook 2 minutes more. Remove from heat, stir in sesame oil, and top with remaining scallions. Adjust seasonings to taste
05 -
Serve hot over rice, topped with pickled vegetables, fresh cucumber, and sesame seeds
# Notes:
01 -
Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months
02 -
Reheat gently in a skillet over medium-low heat or in the microwave
03 -
For best results, pickle the vegetables while preparing the beef