Quick Korean Beef Bowl (Print Version)
# Ingredients:
→ Preparing the Beef
01 -
1 pound of extra-lean ground beef (93% lean)
02 -
3 tablespoons of reduced-sodium soy sauce, with more if needed
03 -
1 1/4 cups of finely chopped green onions (around 1 small bunch)
04 -
1 tablespoon of chopped garlic (approximately 3 cloves)
05 -
2 tablespoons of rice wine vinegar
06 -
2 tablespoons of honey
07 -
2 tablespoons of freshly grated ginger
08 -
1/4 teaspoon of crushed red pepper flakes, with extra if desired
09 -
1 tablespoon of sesame oil with extra for taste, if needed
→ Toppings and Sides
10 -
Cooked rice (brown), quinoa, or cauliflower rice
11 -
1 1/2 cups of grated carrot
12 -
Thinly cut cucumbers without seeds (Persian or English type)
13 -
Roasted sesame seeds
→ Quick Pickling (Optional Step)
14 -
2 tablespoons of rice wine vinegar
15 -
2 tablespoons of water
16 -
1/2 a teaspoon of white sugar
17 -
1/2 a teaspoon of kosher salt
# Instructions:
01 -
Mix sliced cucumbers and carrots together in a bowl along with water, rice vinegar, sugar, and salt. Let them sit and soak while making the rest of the meal.
02 -
In a large pan, cook the ground beef over medium-high heat until browned. During cooking, add a tablespoon of soy sauce and most of the green onions. Near the end, stir in the garlic and cook it briefly for about 30 seconds.
03 -
As the beef cooks, mix the remaining soy sauce with rice vinegar, honey, ginger, and red pepper flakes in a small bowl.
04 -
Pour the mixed sauce into the pan with the beef. Let it cook for another two minutes, then take the pan off the heat. Mix in sesame oil and sprinkle the leftover green onions on top. Adjust flavors to your liking.
05 -
Serve the hot beef mixture over rice or other chosen base, garnished with fresh cucumber slices, sesame seeds, and the pickled veggies if prepared.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days, or freeze them for up to 3 months.
02 -
Warm leftovers in a skillet on low-medium heat or use a microwave.
03 -
For tastiest results, pickle the veggies as you're cooking the beef.