Korean Ground Beef Bowl (Printable Version)

Seasoned beef served over rice with tangy pickled vegetables

# What You’ll Need:

→ Beef

01 - 1 pound 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

# Step-by-Step Guide:

01 - In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add carrot, cucumber, and radish, tossing to coat evenly. Let sit for at least 15 minutes, stirring occasionally.
02 - Prepare jasmine rice or cauliflower rice according to package instructions. Keep warm until assembly.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, 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 to the cooked beef. Stir thoroughly and cook for 2 to 3 additional minutes until fragrant and saucy.
05 - Remove from heat and stir in sliced green onions and sesame seeds until well combined.
06 - Divide cooked rice or cauliflower rice among serving bowls. Top each with seasoned ground beef and a generous portion of pickled vegetables.
07 - Garnish with additional green onions and sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than takeout, and tastes like you spent all day on it.
  • The pickled vegetables add this bright, acidic punch that makes every bite feel intentional instead of heavy.
  • You can swap the rice for cauliflower rice without feeling like you're sacrificing anything.
02 -
  • Don't skip draining the beef—a little grease is good, but too much will make the sauce separate and slide off instead of coating everything.
  • The pickled vegetables need at least 15 minutes to soften and absorb the vinegar flavor, so start them first and everything else will time out perfectly.
03 -
  • Don't cook the beef on high heat—medium-high breaks it up evenly and keeps it from becoming tough and dense.
  • The sesame oil is added at the end because it has a lower smoke point and tastes better when it's not cooked intensely.
Return