Description
This Korean Beef Bowl recipe features a flavorful blend of lean ground beef cooked with garlic, ginger, and a savory soy-based sauce. Served over hearty brown rice with fresh cucumber slices, scallions, and a spicy Gochujang drizzle, it offers a quick, balanced, and satisfying meal perfect for busy weeknights.
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
Beef Mixture
- 1 pound 93% lean ground beef
- 1/4 cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon fresh grated ginger
To Serve
- 3 cups cooked brown rice
- 1 small cucumber, sliced with skin on
- 2 tablespoons Gochujang Sauce (or more as desired)
- 1/2 tablespoon sesame seeds
- 2 scallions, sliced (white and green parts)
Instructions
- Prepare the sauce: In a small bowl, combine the low sodium soy sauce, water, light brown sugar, sesame oil, and crushed red pepper flakes. Stir well until all ingredients are evenly mixed.
- Cook the beef: Heat a large, deep nonstick skillet over high heat and spray lightly with cooking oil. Add the ground beef, breaking it up with a wooden spoon, and cook until fully browned and no longer pink, about 5 minutes.
- Add aromatics: Mix in the chopped yellow onion, crushed garlic cloves, and fresh grated ginger into the skillet. Cook together for 1 minute until fragrant and the onion softens slightly.
- Simmer with sauce: Pour the prepared sauce over the cooked beef mixture, stir to combine well, cover the skillet, reduce the heat to low, and let it simmer gently for 10 minutes to allow the flavors to meld.
- Assemble the bowl: Spoon 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, drizzle with Gochujang sauce to taste, and sprinkle with sesame seeds and sliced scallions.
Notes
- Use low sodium soy sauce to control salt levels in the dish.
- Gochujang sauce can be adjusted based on your preferred spice level.
- For extra veggies, consider adding shredded carrots or steamed broccoli as a topping.
- This recipe works well with white rice if brown rice is not available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
