Korean Beef Rice Bowls

Korean Beef Rice Bowls
I have a soft spot in my heart for ground beef on rice, maybe it’s because my mom made it so much when I was a kid. My Korean Beef Rice Bowl recipe today is a bit of an homage to that, full of Asian inspired flavors and oh so simple. Not only will this dish be ready and on your table in only 20 minutes, but it also tastes delicious the next day. Let’s get cooking!

Never Had Korean?

There’s lots of delicious flavors in Korean food that you just don’t see often in Western food. They love their sesame oil, they love the umami of roasted seaweed, and of course their gochujang. If you’ve never had this red pepper paste before I definitely recommend picking some up and playing around with it! Today I’m using ingredients that you can find in your cupboard to make this recipe cheap and simple.

Korean Beef Rice Bowls
Delicious!! We love this!! Made it per recipe and though I’m very salt sensitive, it was perfect!!

Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients

•     1 pound lean ground beef
•     1 Tablespoon sesame oil
•     5 cloves garlic , minced
•     salt and freshly ground black pepper
•     1 Tablespoon freshly grated ginger (*see note below)
•     1 cup low-sodium soy sauce
•     2/3 cup light brown sugar
•     1 bunch green onion , chopped
•     2 teaspoons Sriracha hot sauces , crushed red pepper flakes, or chili garlic sauce
•     Fresh cucumber , sliced, for serving
•     hot cooked brown rice , for serving

Instructions

1. Heat a large skillet over medium high heat.
2. Season beef with salt and pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned.
3. Drain excess grease.
4. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)
5. Add sesame oil, garlic and ginger.
6. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce).
7. Cook for a few minutes, allowing some of the sauce to absorb into the meat.
8. Add half of the chopped green onions, reserving the rest for garnish.
9. Serve over hot cooked rice, garnished with chopped green onion.

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