Korean Ground Beef Bowl (Printable)

Savory seasoned beef over rice with quick pickled vegetables for a healthy Korean-inspired meal.

# What You'll Need:

→ Beef

01 - 1 lb lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds

→ Rice Base

10 - 4 cups cooked jasmine rice or cauliflower rice

→ Quick Pickled Vegetables

11 - 1 cup carrot, julienned
12 - 1 cup cucumber, thinly sliced
13 - 1/2 cup radish, thinly sliced
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Garnish

17 - Additional green onions, sliced
18 - Extra sesame seeds

# Method:

01 - In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add carrot, cucumber, and radish, tossing to coat. Let sit for at least 15 minutes, stirring occasionally.
02 - Prepare jasmine rice or cauliflower rice according to package directions. Keep warm.
03 - Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon as it cooks until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang if using. Stir thoroughly and cook for 2 to 3 minutes until fragrant and sauce develops.
05 - Remove from heat and stir in sliced green onions and sesame seeds.
06 - Divide rice or cauliflower rice evenly among bowls. Top each with seasoned beef and a generous portion of pickled vegetables.
07 - Garnish with additional green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes better too.
  • The pickled vegetables add brightness that cuts through the richness perfectly.
  • You can swap the rice for cauliflower rice and it still feels like a real meal.
  • Leftovers actually get better as the flavors soak into the rice overnight.
02 -
  • Don't skip draining the beef if it's fatty, too much grease will make the sauce slide off instead of sticking.
  • Let the pickled vegetables sit for at least 15 minutes, they need time to soften and absorb the brine.
  • Add the green onions after you turn off the heat so they stay bright and fresh tasting.
03 -
  • Use freshly grated ginger instead of the jarred stuff, the flavor is brighter and more peppery.
  • Toast your sesame seeds in a dry pan for a minute before adding them, it intensifies their nuttiness.
  • If you like it saucier, double the soy sauce and sesame oil and let it simmer an extra minute.
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