Korean Beef Bowls

Prep Time: 10 mins min Cook Time: 10 mins min Servings: 4 Servings Difficulty: Easy

If you’ve eaten at or even just walked by a Korean BBQ joint, you’ll be familiar with the smell of bulgogi — smoky grilled sirloin steak coated in caramelized soy sauce, sugar and toasted sesame oil. Consider this easy Korean beef bowl recipe a celebration of what’s best about traditional bulgogi. It takes those same bold flavors and marinated tender meat and serves them up as a quick dinner using ground beef. I’m Korean, and every time I make this dish, my kids catch that first delicious whiff and think we’re having bulgogi. They’re never disappointed it’s this recipe instead.

Ingredients

For the beef

4 cloves garlic, minced or finely grated
1 teaspoon minced or finely grated peeled ginger
3 tablespoons soy sauce
2 tablespoons granulated sugar
2 tablespoons water
2 teaspoons gochujang (Korean pepper paste)
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola or avocado
1 pound lean ground beef
1 tablespoon toasted sesame seeds
1 teaspoon toasted sesame oil

For the bowls

4 cups hot cooked white rice
1/2 medium English cucumber, thinly sliced crosswise (about 1 cup)
1 medium carrot, peeled and shredded (about 1 cup)
1/4 small red or green cabbage, shredded (about 2 cups)
1 medium scallion, thinly sliced (about 1/4 cup)

Stir 4 minced garlic cloves, 1 teaspoon minced peeled ginger, 3 tablespoons soy sauce, 2 tablespoons granulated sugar, 2 tablespoons water, 2 teaspoons gochujang, and 1/4 teaspoon black pepper together in a small bowl.
Heat 1 tablespoon neutral oil in a large 12-inch skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking up the meat into small pieces, until browned, about 6 minutes. Stir in the sauce and cook until it evenly coats the beef, about 1 minute.
Turn off the heat. Stir in 1 tablespoon toasted sesame seeds and 1 teaspoon toasted sesame oil.
Divide 4 cups hot cooked white rice between 4 bowls. Divide the beef over the rice. Divide 1/2 thinly sliced medium English cucumber, 1 peeled and shredded medium carrot, 1/4 shredded small red cabbage, and 1 thinly sliced medium scallion between the bowls.