Description
This Korean Beef Bowl recipe is a quick and flavorful dish that combines savory ground beef cooked with ginger, garlic, and a tangy soy-based sauce, served over nutritious brown rice with refreshing cucumber slices and a spicy Gochujang sauce drizzle. Perfect for a satisfying weeknight meal, it delivers a delicious balance of sweet, spicy, and umami flavors in just 30 minutes.
Ingredients
Scale
Sauce Ingredients
- 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 (skin on)
- 2 tablespoons Gochujang sauce (adjust to taste)
- 1/2 tablespoon sesame seeds
- 2 sliced scallions (white and green parts)
Instructions
- Prepare the sauce: In a small bowl, combine the low sodium soy sauce, 2 tablespoons of water, light brown sugar, sesame oil, and crushed red pepper flakes. Stir well to mix all ingredients thoroughly and set aside.
- Cook the beef: Heat a large, deep nonstick skillet over high heat and spray it lightly with cooking oil. Add the ground beef, breaking it up with a wooden spoon. Cook the beef until it is fully browned and no longer pink, about 5 minutes.
- Add aromatics: Mix in the chopped yellow onion, crushed garlic cloves, and freshly grated ginger into the skillet with the beef. Cook the mixture together for 1 minute, until the garlic is fragrant and the onions begin to soften.
- Simmer with sauce: Pour the prepared sauce over the cooked beef mixture. Stir to combine everything evenly, then cover the skillet and reduce the heat to low. Let it simmer gently for 10 minutes, allowing the flavors to meld beautifully.
- 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 the side, drizzle with Gochujang sauce according to your preferred spice level, and finish by sprinkling sesame seeds and sliced scallions on top.
Notes
- Use lean ground beef to keep the dish lighter and reduce excess fat.
- Adjust the amount of crushed red pepper flakes and Gochujang sauce to control the spice level.
- Brown rice can be substituted with white rice or cauliflower rice for a lower-carb option.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
