Korean-inspired beef rice bowls combine savory glazed ground beef, warm short-grain rice, and quick tangy pickled cucumbers for an easy, flavorful weeknight meal.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 590 kcal
- Protein
- 31 g
- Carbs
- 58 g
- Fat
- 27 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Beef & rice
- 2 cups (about 370 g) cooked short-grain rice, warm
- 1 lb (450 g) ground beef
- 1 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1.5 tbsp brown sugar or honey
- 1 tbsp toasted sesame oil
- 1 tbsp gochujang, optional
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Quick pickled cucumbers
- 1 large English cucumber, thinly sliced
- 0.5 tsp kosher salt
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp water
- 1 tsp toasted sesame oil
- 0.3 tsp red pepper flakes, optional
Optional toppings
- Fried eggs
- Kimchi
- Shredded carrot
- Steamed spinach
- Toasted seaweed
- Extra gochujang
Need a broader change?
Adjust this recipe around your kitchen and preferences.
Instructions
- 1
Toss cucumber with salt and let stand for 10 minutes. Lightly squeeze out excess liquid. Stir together rice vinegar, sugar, water, sesame oil, and chili flakes. Pour over cucumber and chill.
- 2
Mix soy sauce, brown sugar, sesame oil, gochujang, and 1 tbsp water.
- 3
Heat oil in a skillet over medium-high heat. Add garlic and ginger and cook for 30 seconds. Add beef and cook 5–7 minutes, breaking it apart, until browned and cooked through.
- 4
Drain excess fat if needed. Pour in the sauce and simmer 1–2 minutes until glossy. Stir in half the scallions.
- 5
Divide rice among four bowls. Top with beef and pickled cucumbers.
- 6
Finish with sesame seeds, remaining scallions, and optional toppings.
Want something similar?
Generate another korean dinner from your profile, goals, allergies and equipment.