Korean Ground Beef Bowls
Ground beef in a sweet soy, ginger, and garlic sauce is served over rice with cucumber, scallions, and sesame. The beef cooks while the rice simmers.
- Total
- 35 min
- 10 prep · 25 cook
- Serves
- 4
- Scale it below
- Calories
- 696
- kcal per serving
- Protein
- 36g
- per serving
Ingredients
12 ingredientsContains gluten, sesame and soy. Always check labels.
Nutrition per serving
Estimated696 kcal
- Protein
- 36 g
- Carbs
- 70 g
- Fat
- 29 g
- Fiber
- 2 g
Method
6 steps 10 min prep · 25 min cookPrep
-
Step 1. Bring White Rice and Water to a boil in a medium saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
-
Step 2. Meanwhile, stir Soy Sauce, Brown Sugar, Rice Vinegar, and Sesame Oil together in a small bowl.
Cook
-
Step 3. Heat Vegetable Oil in a large skillet over medium-high heat. Add Ground Beef and cook, breaking it into crumbles, until browned with no pink inside, about 7 minutes. Spoon off excess fat.
-
Step 4. Add Garlic and Ginger to the skillet. Stir over medium heat until fragrant, about 1 minute.
-
Step 5. Pour in the soy sauce mixture and stir over medium heat until the beef is coated and the sauce slightly thickens, about 2 minutes.
Finish & serve
-
Step 6. Fluff the rice and divide among bowls. Spoon the beef over it and add Cucumber, Scallions, and Sesame Seeds.
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Use gluten-free tamari in place of soy sauce if needed.
Good to know
Check that the ground beef reaches 160°F in the center.
Leftovers
Cool the rice promptly, refrigerate the beef and rice within an hour, and keep the cucumber separate for up to 3 days.
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DINNER 4 · ADDED Korean Ground Beef Bowls
- Cucumber1
- Garlic3 cloves
- Ginger3¼ tbsp
- Scallions3
- Ground Beef1¼ lb
- White Rice10½ oz
- Rice Vinegar1 tbsp
- Sesame Oil1 tsp
- Soy Sauce3 tbsp
- Sesame Seeds½ oz
- Brown Sugar1 tbsp
Vegetable oil count as in stock. Amounts follow your servings.