Korean Ground Beef Bowl Recipe

Ingredients

Sauce

• 3 tablespoons soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 1/4 teaspoon freshly ground black pepper

Bowls

• 1 pound lean ground beef or ground turkey
• 1 small yellow onion thinly sliced
• 4 cups cooked white or brown rice warm
• 1 English cucumber thinly sliced
• 2 green onions chopped
• 1 tablespoon neutral oil for cooking
• Toasted sesame seeds for garnish

Instructions

1. 1Whisk the sauce

   In a small bowl combine soy sauce, brown sugar, rice vinegar, sesame oil, toasted sesame seeds, grated ginger, minced garlic, and black pepper. Whisk until the sugar dissolves and the sauce looks glossy.

2. 2Cook the onions

   Heat the neutral oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and lightly golden, about 4 to 5 minutes.

3. 3Brown the beef

   Add the ground beef or turkey to the skillet. Break it up with a spatula and cook until no longer pink and lightly browned, about 6 to 8 minutes.

4. 4Simmer in sauce

   Pour the prepared sauce over the beef and onions. Stir to coat everything evenly and let it simmer for 3 to 4 minutes until the sauce thickens slightly and smells aromatic.

5. 5Prep the cucumber

   While the beef simmers, slice the English cucumber very thin and set it in a small bowl. A mandoline or vegetable peeler works beautifully for delicate ribbons.

6. 6Fluff the rice

   Keep the cooked rice warm in a low oven or rice cooker. When you are ready to assemble, fluff it with a fork so each grain is light and separated.

7. 7Assemble the bowls

   Divide the rice among four shallow bowls. Spoon the beef mixture over the rice, then top with cucumber slices, chopped green onions, and a shower of toasted sesame seeds.

8. 8Serve immediately

   Place the bowls on the table while the sauce is still glossy and the cucumber is crisp. Offer extra soy sauce or gochujang at the table for guests who like more flavor.

9. 9Quick rice cooking tip

   For best results, cook the rice a little firmer than you would for soup so the bowls hold their shape and the flavors stay bright.

10. 10Storage and reheating guidance

    Cool leftovers quickly and store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of water or broth to keep the sauce from drying out.