Description
Korean Beef Bowls offer a delectable blend of flavors with tender beef, fresh vegetables, and a savory sauce. Ideal for a quick dinner or a hearty meal, this easy recipe is perfect for anyone seeking comfort food at home.
Ingredients
Scale
- 1 cup vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 cup cucumber, sliced
- 1 cup carrots, julienned
- 2 cups minute rice
- 2 tablespoons olive oil
- 1/2 cup onion whites, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (optional)
- 1 tablespoon cornstarch
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- In a bowl, whisk vinegar, honey, and salt. Add cucumber and carrots, stirring to coat. Let it sit while preparing the dish.
- Cook minute rice according to package instructions.
- Heat olive oil over medium heat, add onion whites, garlic, and ginger. Cook for 30-60 seconds until fragrant, avoiding browning.
- Add ground beef to the skillet, season with salt, and break apart while cooking until browned. Drain excess grease, retaining about 1 tablespoon.
- In a separate bowl, combine soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour over beef and simmer for 2-3 minutes until thickened and well-coated.
- Divide cooked rice into bowls, top with the beef mixture and pickled veggies. Garnish with sesame seeds and green onions if desired.
Notes
For optimal flavor, let the pickled vegetables sit for at least 15 minutes before serving.
Make this dish gluten-free by using tamari instead of soy sauce.
Feel free to adjust the level of spiciness by altering the amount of gochujang used.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg