Korean Ground Beef Bowl

A vibrant and flavorful bowl featuring savory seasoned ground beef served over your choice of cauliflower or regular rice, topped with tangy pickled vegetables for a satisfying, healthy twist on a Korean classic.

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This Korean-inspired bowl brings a gourmet touch to your table with minimal effort, balancing the rich taste of garlic and ginger-infused beef with the refreshing bite of quick-pickled radish, cucumber, and carrots.

Ingredients

• 500 g (1 lb) lean ground beef
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons freshly grated ginger
• 3 cloves garlic, minced
• 1 teaspoon gochujang (Korean chili paste) or sriracha (optional, for heat)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 4 cups cooked jasmine rice or cauliflower rice
• 1 cup carrot, julienned
• 1 cup cucumber, thinly sliced
• 1/2 cup radish, thinly sliced
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Additional green onions, sliced, and extra sesame seeds for garnish

Instructions

Step 1: Prepare the quick pickled vegetables

In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add carrot, cucumber, and radish. Toss to coat. Let sit for at least 15 minutes, stirring occasionally.

Step 2: Prepare the base

Cook the rice or cauliflower rice as per package instructions. Keep warm.

Step 3: Brown the beef

In a large skillet over medium-high heat, add the ground beef. Cook, breaking up with a spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed.

Step 4: Season the beef

Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang (if using) to the beef. Stir well and cook for 2–3 more minutes until fragrant and saucy.

Step 5: Finish

Remove from heat and stir in sliced green onions and sesame seeds.

Step 6: Assemble

To assemble, divide rice or cauliflower rice among bowls. Top with seasoned ground beef and a generous handful of pickled vegetables.

Step 7: Garnish

Garnish with extra green onions and sesame seeds. Serve immediately.

Zusatztipps für die Zubereitung

For the best flavor, use freshly grated ginger and minced garlic. Be sure to drain any excess fat from the ground beef after browning to ensure the sauce coats the meat perfectly without being greasy.

Varianten und Anpassungen

Substitute ground turkey or chicken for beef if preferred. For a low-carb version, use cauliflower rice. For a vegetarian option, use crumbled tofu or tempeh. Add a fried egg on top for extra protein and richness.

Serviervorschläge

Serve immediately while the beef is hot and the vegetables are crisp. For extra heat, serve with an additional side of gochujang or sriracha.

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Enjoy this satisfying and healthy twist on a Korean classic that brings bold, restaurant-quality flavors straight to your home kitchen.

Recipe FAQs

→ Can I make this bowl low-carb?

Yes, simply substitute regular rice with cauliflower rice. This reduces the carbohydrate content significantly while maintaining the bowl's satisfying texture and absorbing the savory beef flavors beautifully.

→ How spicy is this dish?

The base version is mild with just a hint of warmth from ginger and garlic. Add gochujang or sriracha to increase the heat level according to your preference. Start with a small amount and adjust to taste.

→ Can I prepare the pickled vegetables in advance?

Absolutely. The pickled vegetables actually develop more flavor when made ahead. They can be stored in the refrigerator for up to a week in an airtight container, making meal prep convenient.

→ What protein alternatives work well?

Ground turkey or chicken makes excellent lighter alternatives. For vegetarians, crumbled firm tofu or tempeh absorbs the seasoning beautifully and provides satisfying protein while maintaining the dish's Korean-inspired flavors.

→ How long do leftovers keep?

Store components separately in airtight containers. The seasoned beef keeps for 3-4 days, pickled vegetables last up to a week, and rice stays fresh for 2-3 days. Reheat beef gently and assemble bowls fresh for best results.

→ Is this dish gluten-free?

It can be easily made gluten-free by substituting regular soy sauce with tamari. Always check your gochujang label, as some brands contain wheat. The remaining ingredients are naturally gluten-free.