Korean Ground Beef Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef (80/20 for optimal flavor)
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 -
Rinse 1 cup of rice under cold water until the water runs clear. For stove preparation, 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 rice cooker preparation, add rinsed rice and water to the cooker and cook per manufacturer instructions. For Instant Pot preparation, combine rinsed rice and water, 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 ground beef and use a spatula to break it apart. Cook for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary. Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Simmer for a couple of minutes to combine flavors.
03 -
Spoon a generous amount of cooked rice into the bottom of a bowl. Layer with the seasoned ground beef mixture. If using additional vegetables such as steamed broccoli or sliced bell peppers, add them to the bowl. Garnish with sesame seeds, chopped green onions, and optional toppings like kimchi or a fried egg.
# Notes:
01 -
Use tamari instead of soy sauce for a gluten-free version.
02 -
A fried egg on top adds extra richness to the dish.