Name: korean beef + rice bowls
Total time: 25 min
Ingredients: ¼ cup brown sugar (packed); ¼ cup low-sodium soy sauce; 2 teaspoons sesame oil; 2 tablespoons rice vinegar; ½ teaspoon chili garlic sauce; ¼ teaspoon ground ginger; 1 tablespoon vegetable oil; 3 cloves garlic (minced); 1 pound ground beef; 3 green onions (thinly sliced); ¼ teaspoon toasted sesame seeds; 4 cups cooked rice; 1 cup store-bought kimchi; ½ english cucumber (thinly sliced); fresh cilantro (chopped)

korean beef + rice bowls

5 from 3 votes

Total Time: 25

Servings:

Ingredients

¼ cup brown sugar packed
¼ cup low-sodium soy sauce
2 teaspoons sesame oil
2 tablespoons rice vinegar
½ teaspoon chili garlic sauce
¼ teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic minced
1 pound ground beef
3 green onions thinly sliced
¼ teaspoon toasted sesame seeds

FOR SERVING

4 cups cooked rice
1 cup store-bought kimchi
½ english cucumber thinly sliced
fresh cilantro chopped

Instructions

In a small bowl, whisk together ¼ cup brown sugar, ¼ cup soy sauce, 2 teaspoons sesame oil, 2 tablespoons rice vinegar, ½ teaspoon chili garlic sauce, and ¼ teaspoon ginger (or one frozen ginger cube).
In a large skillet over medium high heat 1 tablespoon avocado or vegetable oil and add 3 cloves minced garlic (or 3 frozen garlic cubes); cook, stirring occasionally, until fragrant, about 1 minute. Add 1 lb. ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Stir in sauce mixture and 3 sliced green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately over cooked rice, garnished with kimchi*, sliced cucumbers, and sesame seeds, if desired.

SERVING SUGGESTIONS

Serve with pot stickers and a salad.

SWAP SUGGESTIONS

Protein: The ground beef can be substituted for ground turkey or chicken.
Vegetarian: My favorite ground beef substitute is called Beyond Beef. I like it because it cooks very similarly to ground meat and the flavor is great.
Gluten-free: You can substitute the soy sauce for coconut aminos.
Kimchi: If you don’t like Kimchi, swap for pickled onions, shredded carrots, or finely sliced bell peppers.

WEEKEND PREP / MAKE AHEAD

Make sauce and store in an airtight container.
Prep veggies by slicing scallions, cucumbers, and cilantro and storing in an airtight container.

Nutrition