Korean Ground Beef Bowl (Print Version)
# Ingredients:
→ Main Beef Mix
01 -
1 pound ground beef (93% lean or similar)
02 -
2 tablespoons rice vinegar
03 -
2 tablespoons honey or similar sweetener
04 -
1 1/4 cups finely chopped scallions (around one small bunch)
05 -
1 tablespoon sesame oil, adjust as needed
06 -
2 tablespoons minced fresh ginger root
07 -
1 tablespoon minced garlic (about 3 cloves)
08 -
3 tablespoons low-sodium soy sauce, taste and adjust later
09 -
1/4 teaspoon crushed red pepper flakes, add more if you like it spicy
→ Extras for Serving
10 -
Brown rice, quinoa, or riced cauliflower (cooked)
11 -
Toasted sesame seeds, to sprinkle on top
12 -
Shredded carrots (1 1/2 cups)
13 -
Thin slices of English or Persian cucumbers
→ Optional Quick Pickle Ingredients
14 -
2 tablespoons water
15 -
2 tablespoons rice vinegar
16 -
1/2 teaspoon kosher salt
17 -
1/2 teaspoon sugar
# Instructions:
01 -
Mix cucumbers and carrots in a medium bowl with sugar, vinegar, salt, and water. Let them soak and soften while cooking the rest.
02 -
Cook the ground beef in a big skillet on medium heat. After about 4 minutes, stir in soy sauce and most of the scallions. When it's nearly done, toss in the garlic and cook for half a minute longer.
03 -
In a small bowl, stir together the honey, rice vinegar, crushed red pepper, ginger, and remaining soy sauce while the beef cooks.
04 -
Pour the sauce into the beef mixture and simmer for another 2 minutes. Take the pan off the heat and mix in sesame oil. Add the last of the scallions for a burst of flavor. Adjust all seasonings however you like.
05 -
Dish up hot beef on top of your cooked rice or quinoa. Add the pickled veggies, fresh cucumber slices, and finish it all with sesame seeds.
# Notes:
01 -
Cool leftovers can stay fresh for 4 days in the fridge or 3 months in the freezer.
02 -
Microwave or rewarm on medium heat in a pan for best results.
03 -
Quick-pickle the veggies while cooking the beef for better timing.