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Flavorful Korean Ground Beef Bowl Recipe Easy Sesame Rice and Pickled Cucumbers

Korean ground beef bowl - featured image
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A quick and satisfying Korean ground beef bowl featuring caramelized beef with a soy-sesame glaze, nutty sesame rice, and crisp pickled cucumbers for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated or finely minced
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil (divided: 1/2 teaspoon for beef, 1 tablespoon for rice)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cups cooked white rice (day-old rice works great)
  • 1 tablespoon toasted sesame oil (for rice)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Salt, to taste
  • 1 large cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Optional: pinch of chili flakes or sliced fresh chili for heat
  • Optional garnishes: sliced green onions, extra sesame seeds, thinly sliced fresh chili or chili oil

Instructions

  1. Cook 2 cups of white rice according to package instructions (about 15-20 minutes). Once cooked, fluff with a fork and stir in 1 tablespoon toasted sesame oil and a pinch of salt. Set aside and keep warm.
  2. While the rice cooks, thinly slice 1 large cucumber and place in a bowl. In a separate small bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Pour the vinegar mixture over the cucumbers and toss gently. Let them sit for at least 10 minutes (or up to an hour for more flavor). Optionally, add chili flakes for heat.
  3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink (about 5-7 minutes). Drain excess fat if needed.
  4. Reduce heat to medium. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Add soy sauce, brown sugar, and crushed red pepper flakes (if using). Stir well to coat the beef evenly. Let it cook for another 2-3 minutes until the sauce thickens slightly and caramelizes around the meat.
  6. Remove from heat and drizzle sesame oil over the beef. Stir to combine.
  7. Assemble the bowl by scooping warm sesame rice into bowls, topping generously with the Korean ground beef, and adding a side of pickled cucumbers. Garnish with sliced green onions and extra toasted sesame seeds if desired.

Notes

Use room temperature beef for better browning. Don’t overcrowd the pan to ensure caramelization. Toast sesame seeds in a dry skillet for enhanced flavor. Let cucumbers pickle at least 10 minutes for crispness. Adjust sweetness and saltiness to taste. Day-old rice works best for sesame rice texture. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: Korean ground beef bowl, sesame rice, pickled cucumbers, quick dinner, easy Korean recipe, weeknight meal, savory beef bowl

Find it online: https://elvafood.com/flavorful-korean-ground-beef-bowl-recipe-easy-sesame-rice-and-pickled-cucumbers/