Korean Ground Beef Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef 80/20
02 -
2 tablespoons soy sauce or tamari for gluten-free
03 -
1 tablespoon sesame oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon ginger, minced
06 -
2 green onions, chopped (plus extra for garnish)
07 -
Salt and pepper to taste
08 -
2 cups cooked jasmine, basmati, or brown rice
→ Optional Toppings
09 -
Sesame seeds
10 -
Sliced cucumber
11 -
Kimchi
12 -
Pickled vegetables
→ Optional Ingredients
13 -
Bell peppers
14 -
Carrots
15 -
Broccoli
16 -
Spinach
17 -
Fried egg
# Instructions:
01 -
For the stove method, rinse 1 cup of rice under cold water until the water runs clear. Combine with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork. For the rice cooker, add rinsed rice and water to the cooker, close the lid, and cook according to the manufacturer’s instructions. For the Instant Pot, combine rinsed rice and water in the pot. Seal the lid, cook on high pressure for 3 minutes, and allow a natural release.
02 -
In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula as it cooks. Brown the beef until it is no longer pink, about 5-7 minutes. Drain the excess fat, if necessary. Add minced garlic and ginger, cooking for an additional 1-2 minutes until aromatic. Stir in the soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste, then simmer for a couple of minutes to blend flavors.
03 -
Start by spooning a generous amount of cooked rice into the bottom of a bowl. Top the rice with the seasoned ground beef mixture. If additional vegetables are used, such as steamed broccoli or sliced bell peppers, add them around or on top of the beef. Garnish with sesame seeds, extra chopped green onions, kimchi, or a fried egg, based on preference.