Ingredients:

  • 1 lb (450g) ground beef (ideally lean)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) water
  • 1 cup cooked rice per bowl (sticky or short-grain)
  • 1 large cucumber, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Optional Toppings: Spinach, sautéed/blanched; Fried Egg; Bean Sprouts, blanched; shredded Carrots; Sesame Seeds; Sliced Green Onions

Instructions:

  1. Prepare Quick Pickled Cucumbers: Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl. Toss well and set aside.
  2. Cook the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain excess fat.
  3. Add Flavor: Stir in the soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and black pepper.
  4. Simmer: Add the water, bring to a simmer, and cook for 5-7 minutes, or until the sauce has thickened. Stir occasionally.
  5. Assemble the Bowls: Place a scoop of cooked rice in each bowl. Top with the Korean ground beef.
  6. Add Toppings: Arrange desired toppings around the beef and sprinkle with sesame seeds and green onions.
  7. Serve: Serve immediately with extra gochujang, if desired.