Description
This Korean Beef Bowl recipe combines savory ground beef simmered in a flavorful soy-based sauce with fresh aromatics and spicy Gochujang, served over nutritious brown rice. Ready in just 30 minutes, it’s a perfect weeknight dinner that balances sweet, salty, and spicy flavors with crunchy cucumber and toasted sesame seeds for texture.
Ingredients
Scale
Sauce
- 1/4 cup low sodium soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons water
Main Ingredients
- 1 pound 93% lean ground beef
- 1/4 cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon fresh grated ginger
- 3 cups cooked brown rice
- 1 small cucumber, sliced (skin on)
- 2 tablespoons Gochujang sauce (or more if desired)
- 1/2 tablespoon sesame seeds
- 2 sliced scallions (white and green parts)
Instructions
- Prepare the sauce: In a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons water, 2 teaspoons light brown sugar, 1 teaspoon sesame oil, and 1/2 teaspoon crushed red pepper flakes. Stir well until all ingredients are evenly mixed to create a balanced sweet and spicy sauce.
- Cook the beef: Heat a large, deep nonstick skillet over high heat and spray it with cooking oil. Add 1 pound of 93% lean ground beef, breaking it up with a wooden spoon. Cook for about 5 minutes until the beef is fully browned and no pink remains.
- Add aromatics: Mix in 1/4 cup chopped yellow onion, 2 crushed garlic cloves, and 1 teaspoon fresh grated ginger into the skillet with the beef. Cook together for 1 minute, stirring frequently until the onion softens slightly and the mixture becomes fragrant.
- Simmer with sauce: Pour the prepared sauce over the beef mixture in the skillet. Stir to combine thoroughly, then cover the skillet and reduce the heat to low. Let it simmer gently for 10 minutes to allow the flavors to meld and the beef to absorb the sauce.
- Assemble the bowl: Spoon about 3/4 cup of cooked brown rice into each serving bowl. Top with approximately 2/3 cup of the saucy beef mixture. Add sliced cucumber on top, drizzle with Gochujang sauce to taste, and finish by sprinkling with 1/2 tablespoon sesame seeds and 2 sliced scallions for freshness and crunch.
Notes
- Use low sodium soy sauce to control sodium levels in the dish.
- Adjust the amount of Gochujang sauce to your preferred spice level.
- Cooked brown rice can be prepared ahead of time to save on overall meal prep time.
- Spraying the skillet with oil prevents the beef from sticking and keeps it leaner compared to using oil directly.
- For gluten-free option, use tamari instead of soy sauce.
