Korean beef and rice bowls

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • ¼ cup packed light brown sugar
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • ½ teaspoon chili garlic sauce or crushed red pepper flakes
  • ¼ teaspoon ground ginger
  • 1 tablespoon avocado or vegetable oil
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 3 scallions, thinly sliced
  • ¼ teaspoon toasted sesame seeds, plus more for serving

FOR THE BOWLS

  • 4 cups cooked rice or cauliflower rice
  • 1 cup store-bought kimchi
  • ½ English cucumber, thinly sliced
  • chopped fresh cilantro

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 ground ginger. Set aside.
  • In a large skillet over medium high heat 1 tablespoon oil and add 3 cloves minced garlic; 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 scallions until well combined. Simmer until heated through, about 2 minutes.
  • Serve immediately over cooked rice, garnished with kimchi, sliced cucumbers, cilantro  and toasted sesame seeds, if desired.

SERVING SUGGESTIONS

  • Serve with pot stickers and a salad to complete this meal.

SWAP SUGGESTIONS

  • Protein: The ground beef can be substituted for ground turkey, chicken or pork.
  • 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 or tamari.
  • Kimchi: If you don’t like Kimchi, swap for pickled onions, shredded carrots, or finely sliced bell peppers.

MAKE AHEAD

  • Make sauce and cook rice, store separately in an airtight containers in the refrigerator for up to 3 days.
  • Prep veggies by slicing scallions, cucumbers, and cilantro and storing in an airtight container.

Nutrition

Calories: 622kcal | Carbohydrates: 63g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 832mg | Potassium: 571mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 4mg