Description
A fast Korean-inspired rice bowl with caramelized ground beef, a sweet-savory gochujang sauce, fluffy rice, crisp cucumber, shredded carrot, scallions, and sesame seeds.
Ingredients
1 pound 90/10 lean ground beef
3 tablespoons reduced-sodium soy sauce
2 tablespoons packed brown sugar
1 tablespoon water
2 teaspoons gochujang
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
3 cups cooked white rice
1 cup thinly sliced cucumber
1 cup shredded carrot
3 scallions, thinly sliced
2 teaspoons sesame seeds
Instructions
1. Whisk the soy sauce, brown sugar, water, gochujang, garlic, ginger, and rice vinegar in a small bowl until smooth.
2. Heat a wide skillet over medium-high heat.
3. Add the ground beef, press it into a fairly even layer, and leave it undisturbed for 2 minutes.
4. Break the beef into small crumbles and cook for 3 to 4 minutes, until no raw-looking sections remain.
5. Drain excess grease if more than a thin coating collects in the skillet.
6. Check the ground beef with a food thermometer and confirm that it has reached 160°F.
7. Reduce the heat to medium and pour the prepared sauce into the skillet.
8. Cook for 1 to 2 minutes, stirring, until the sauce becomes glossy and clings to the beef without pooling.
9. Remove the skillet from the heat and stir in the toasted sesame oil.
10. Divide the warm rice among four bowls.
11. Top each bowl with the glazed beef, sliced cucumber, shredded carrot, scallions, and sesame seeds.
Notes
Reduce the gochujang to 1 teaspoon for a milder bowl.
Let the beef brown before stirring to encourage caramelized edges.
Add 1 tablespoon of water if the sauce becomes too thick.
Simmer for an additional minute if the sauce looks watery.
Tamari can replace the soy sauce.
Ground turkey may replace the beef; add 1 teaspoon of neutral oil when using very lean turkey.
Check the gochujang label for wheat, soy, and other allergens.
Refrigerate the beef and rice separately for 3 to 4 days.
Freeze the cooked beef without the fresh vegetables for up to 2 months.
Reheat leftovers until they reach 165°F.
Nutrition
- Serving Size: 1 bowl
- Calories: 490 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg