Description
This Korean Beef Bowl is a quick and flavorful dish featuring lean ground beef cooked in a savory and slightly sweet sauce with garlic, ginger, and scallions. Served over brown rice and topped with fresh shredded carrots, crisp cucumbers, and toasted sesame seeds, this bowl offers a perfect balance of savory, sweet, tangy, and spicy flavors. Ideal for a weeknight meal, it comes together in just 20 minutes, making it both delicious and convenient.
Ingredients
Beef and Sauce
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low sodium soy sauce, divided
- 1 1/4 cups minced scallions (both green and white parts, from about 1 small bundle), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- 1/4 teaspoon red pepper flakes (plus additional to taste)
- 1 tablespoon sesame oil (plus additional to taste)
To Serve
- Cooked brown rice (or quinoa, or cauliflower rice) as desired
- 1 1/2 cups shredded carrots
- Thinly sliced seedless cucumbers (such as Persian-style or English/hot house)
- Toasted sesame seeds for garnish
Instructions
- Optional Pickling: If desired, pickle the shredded carrots and/or thinly sliced cucumbers in advance to add a tangy crunch to your bowl. This step is recommended for an upgraded taste.
- Brown the Beef: Heat a large skillet over medium-high heat. Add the lean ground beef, breaking it into small pieces as it cooks. Continue cooking until the beef is browned and cooked through, about 5 minutes. When the beef is halfway done, stir in 1 tablespoon of soy sauce and 2/3 of the minced scallions to infuse flavor.
- Add Garlic: Once the beef is fully browned, stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Prepare the Sauce: In a small bowl, whisk together the rice vinegar, honey, ginger, red pepper flakes, and the remaining soy sauce. This mixture will add a perfect balance of sweet, sour, and spicy to the dish.
- Combine and Cook: Pour the prepared sauce over the cooked beef, stirring well to coat. Cook the mixture for about 2 more minutes to allow the flavors to meld together.
- Finish the Beef: Remove the skillet from heat and stir in the sesame oil. Sprinkle the remaining green onions on top for freshness. Taste and adjust with additional soy sauce or red pepper flakes if desired.
- Serve: Spoon the hot Korean beef over a bed of cooked brown rice or your preferred grain. Top generously with shredded carrots, sliced cucumbers, and a sprinkle of toasted sesame seeds. Serve immediately for a hearty and flavorful meal.
Notes
- Pickling the shredded carrots and cucumbers is optional but highly recommended for added flavor and texture. You can pickle them quickly using a mixture of vinegar, sugar, and salt.
- This recipe uses lean ground beef (93% lean) to keep the dish lighter, but you can adjust the fat content to your preference.
- You can substitute brown rice with quinoa or cauliflower rice for dietary preferences or to reduce carbs.
- Adjust red pepper flakes and soy sauce amounts based on your spice and salt preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
