Korean-Style Beef Bowls

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Korean-Style Beef Bowls

Savory garlic-ginger beef spooned over warm rice with crisp matchstick carrots and cool cucumber.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

For the Beef

• 1 ½ lb ground beef

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• ¼ cup soy sauce

• 3 tbsp brown sugar

• 2 tsp sesame oil

• ½ tsp red pepper flakes

• 1 tbsp vegetable oil

• 3 green onions, sliced

For Serving

• 4 cups cooked white rice

• 2 medium carrots, cut into matchsticks

• 1 medium cucumber, thinly sliced

• 1 tbsp sesame seeds

• Extra green onions, for garnish

Instructions

Prep the vegetables

Cut the carrots into thin matchsticks and slice the cucumber into rounds. Slice the green onions, keeping white and green parts separate.

Brown the beef

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.

Build the sauce

Add the garlic, ginger, and the white parts of the green onions to the skillet. Cook for 30 seconds until fragrant, then stir in the soy sauce, brown sugar, sesame oil, and red pepper flakes.

Simmer

Let the beef mixture simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat.

Assemble the bowls

Divide the rice among bowls. Top with the beef, matchstick carrots, and sliced cucumber. Finish with sesame seeds and the reserved green onions.

Notes

For a more traditional bulgogi-style bowl, swap the ground beef for thinly sliced ribeye or sirloin and marinate it in the sauce for 20 minutes before searing.

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