Korean Beef Bowl
Ingredients
For the Sauce
- 2 teaspoons sesame oil, (toasted Asian sesame oil)
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon Gochujang or 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
For The Beef
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 - 2 teaspoons fresh ginger, minced
- 2 green onions, thinly sliced
For Serving
- Cooked white or brown rice or cauliflower rice
- Seasoned thinly sliced cucumbers, optional - see recipe in the notes area
- Seasoned Shredded carrots, optional - see recipe in the notes area
- Sesame seeds for garnish
Instructions
- If you would like to make quick pickled cucumbers and carrots, see the recipe at the bottom of this recipe card (NOTES). The pickled veggies will marinate while you cook the beef. If you are not making the veggies, simply go to the next step.
- In a small bowl, whisk together the sauce ingredients. Reserve.
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it into crumbles for about 4 minutes. Stir in the garlic and ginger and cook until the beef is no longer pink.
- Pour the sauce over the beef and simmer for 2 - 3 minutes, stirring as needed.
- Serve over cooked warm rice topped with the vegetables. Garnish with green onions and sesame seeds.
Notes
- Drain off some of the fat you rendered from the ground beef, if needed.
- You can substitute ground ginger if you don't have fresh. Use between 1/8 to 1/4 teaspoon of dried ginger.
- Use pure sesame oil also known as roasted sesame oil. It is darker in color and more flavorful than regular sesame oil.
- To Make The Cucumbers and Carrots: In a small bowl, mix 2 tablespoons of rice vinegar, 2 tablespoons water, 1/2 salt, 1/2 teaspoon sugar. Mix well and pour over the cucumbers and carrots. Let the vegetable pickle while you make the beef.
Nutrition
Calories: 342 kcal, Carbohydrates: 38 g, Protein: 27 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 70 mg, Sodium: 614 mg, Potassium: 492 mg, Sugar: 13 g, Vitamin A: 95 IU, Vitamin C: 1.8 mg, Calcium: 41 mg, Iron: 3.4 mg
