Description
A quick and flavorful Korean Ground Beef Bowl featuring tender ground beef simmered in a savory, sweet, and spicy sauce served over steamed rice, garnished with fresh green onions and toasted sesame seeds for a simple yet satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 2 cups cooked white or brown rice
- 1 bunch green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Optional: sliced red chili peppers for garnish
Instructions
- Heat the sesame oil. In a large skillet over medium-high heat, warm the sesame oil until shimmering.
- Sauté the garlic. Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook the ground beef. Add the ground beef to the skillet, breaking it apart with a spatula. Stir occasionally and continue cooking until the beef is fully browned and cooked through, about 5-7 minutes.
- Prepare the sauce. In a small bowl, whisk together the brown sugar, soy sauce, grated ginger, and gochujang until well combined.
- Combine beef and sauce. Pour the sauce over the cooked beef in the skillet. Stir thoroughly to coat the beef evenly, then let simmer for 2-3 minutes so the flavors meld.
- Season to taste. Add salt and pepper according to your preference to enhance the flavor.
- Serve. Spoon the flavorful beef mixture over cooked rice in serving bowls.
- Garnish and enjoy. Top each serving with sliced green onions and sesame seeds. Add sliced red chili peppers if you like extra heat.
Notes
- Use lean ground beef for a healthier dish with less fat.
- Substitute white rice with brown rice for added fiber and nutrients.
- Adjust the amount of gochujang depending on your spice tolerance.
- To make this meal vegetarian, substitute ground beef with finely chopped mushrooms or plant-based ground meat alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
