How To Make Korean Beef Rice Bowls
Spicy and sweet from the gochujang, these loaded with flavors Korean beef rice bowls made with cucumber, ground beef, and more are served in under an hour.
Serves:
Ingredients
- ¼cuplow sodium soy sauce
- 2tsplight brown sugar
- 1tspsesame oil
- ½tspred pepper flakes,crushed
- cooking spray
- 1lb93% lean ground beef
- ¼cupyellow onion,chopped
- 2clovesgarlic,crushed
- 1tspginger,fresh grated
- 3cupsbrown rice,cooked
- 1small cucumber,skin on, sliced
- 2tbspGochujang,or more if desired
- ½tbspsesame seeds,plus more for topping
- 2scallions,white and green parts, sliced
Instructions
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Combine the soy sauce, 2 tablespoons of water, brown sugar, sesame oil and red pepper flakes in a small bowl.
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Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
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Add the onion, garlic, and ginger and cook for 1 minute.
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Pour the sauce over the beef, cover and simmer on low heat for 10 minutes.
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To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujang, sesame seeds and scallions.
Nutrition
- Calories: 905.69kcal
- Fat: 32.56g
- Saturated Fat: 9.97g
- Trans Fat: 1.34g
- Monounsaturated Fat: 14.55g
- Polyunsaturated Fat: 4.05g
- Carbohydrates: 118.17g
- Fiber: 6.21g
- Sugar: 3.48g
- Protein: 33.47g
- Cholesterol: 80.51mg
- Sodium: 980.58mg
- Calcium: 106.99mg
- Potassium: 880.09mg
- Iron: 5.66mg
- Vitamin A: 12.13µg
- Vitamin C: 3.92mg
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