Korean Beef Bowl

By Chef B. Boukim

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 1 lb Ground beef
• 3 cups Cooked jasmine rice
• 3 tbsp Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 4 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Gochujang paste
• 1 tbsp Rice vinegar
• 1 Cucumber, thinly sliced
• 4 Green onions, sliced
• 1 tbsp Sesame seeds
• 1 tbsp Vegetable oil

Instructions

1. Toss cucumber slices with rice vinegar and a pinch of salt. Set aside to quick-pickle.
2. Cook jasmine rice according to package directions if not already prepared.
3. Whisk together soy sauce, brown sugar, sesame oil, and gochujang in a small bowl.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Add ground beef and cook, breaking it apart, for 5 minutes until browned.
6. Add garlic and ginger, cooking for 1 minute until fragrant.
7. Pour in the sauce mixture and stir to coat the beef evenly. Simmer for 2 minutes.
8. Divide rice among bowls and top with beef, pickled cucumber, green onions, and sesame seeds.