EFK Korean-Style Beef Bowls
A fast Korean-inspired ground-beef bowl with ginger, garlic, sesame, rice, and crisp vegetables. It is built for a practical 20- to 30-minute family dinner rather than claiming traditional bulgogi preparation.
Ingredients
<ul><li>1 lb lean ground beef</li><li>3 garlic cloves, minced</li><li>1 tbsp finely grated fresh ginger</li><li>1/4 cup low-sodium soy sauce</li><li>2 tbsp packed brown sugar or honey</li><li>1 tbsp rice vinegar</li><li>2 tsp toasted sesame oil</li><li>1 to 2 tsp gochujang, to taste</li><li>1/4 tsp crushed red pepper flakes, optional</li><li>3 cups hot cooked rice</li><li>1 cup shredded carrots</li><li>1 small cucumber, thinly sliced</li><li>4 scallions, thinly sliced</li><li>1 tbsp toasted sesame seeds</li></ul>
Directions
<ol><li>Whisk together the soy sauce, brown sugar or honey, rice vinegar, sesame oil, gochujang, and red pepper flakes.</li><li>Heat a large skillet over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned.</li><li>Add the garlic and ginger and cook for 30 to 60 seconds until fragrant.</li><li>Pour in the sauce and simmer 2 to 3 minutes, stirring, until the beef is glossy and the sauce lightly reduces. Verify the ground beef has reached 160°F.</li><li>Divide rice among 4 bowls. Top with beef, carrots, cucumber, scallions, and sesame seeds.</li></ol>
- Whisk together the soy sauce, brown sugar or honey, rice vinegar, sesame oil, gochujang, and red pepper flakes.
- Heat a large skillet over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned.
- Add the garlic and ginger and cook for 30 to 60 seconds until fragrant.
- Pour in the sauce and simmer 2 to 3 minutes, stirring, until the beef is glossy and the sauce lightly reduces. Verify the ground beef has reached 160°F.
- Divide rice among 4 bowls. Top with beef, carrots, cucumber, scallions, and sesame seeds.