Korean Ground Beef Bowl (Print Version)
# Ingredients:
→ For the Beef
01 -
1 pound lean ground beef (93% lean)
02 -
3 tablespoons low sodium soy sauce, with extra for adjusting flavor
03 -
1 1/4 cups finely chopped green onions (roughly one small bunch)
04 -
1 tablespoon crushed garlic (around 3 cloves)
05 -
2 tablespoons rice vinegar
06 -
2 tablespoons honey
07 -
2 tablespoons finely chopped fresh ginger
08 -
1/4 teaspoon red pepper flakes, with extra for heat adjustment
09 -
1 tablespoon sesame oil, with extra if needed
→ For Serving
10 -
Hot brown rice, quinoa, or riced cauliflower
11 -
1 1/2 cups grated carrots
12 -
Thin-cut seedless cucumber strips (Persian or English)
13 -
Lightly browned sesame seeds
→ For Quick Pickling (Optional)
14 -
2 tablespoons rice vinegar
15 -
2 tablespoons water
16 -
1/2 teaspoon sugar
17 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Toss cucumber slices and carrots in a bowl with water, rice vinegar, sugar and salt. Let them sit while you make the main dish
02 -
Brown the ground beef in a big skillet over medium-high heat. When it's half cooked, mix in 1 tablespoon soy sauce and most green onions. As it finishes, add garlic and cook another 30 seconds
03 -
As your beef cooks, stir together the honey, remaining soy sauce, rice vinegar, ginger and red pepper flakes in a small bowl
04 -
Add the sauce to your beef and let it bubble for 2 minutes. Take off the heat, stir in the sesame oil, and scatter the leftover green onions on top. Taste and tweak the flavors if needed
05 -
Dish up hot over your grain choice with the pickled veggies, fresh cucumber slices, and a sprinkle of sesame seeds
# Notes:
01 -
You can keep leftovers in your fridge for 4 days or freeze them up to 3 months
02 -
Warm up slowly in a pan on medium-low or pop it in the microwave
03 -
For the tastiest results, start pickling your veggies before cooking the meat