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Ultimate Ground Beef Korean Bowl Recipe for Flavor-Packed Meals

Ultimate Ground Beef Korean Bowl Recipe for Flavor-Packed Meals - Featured Image
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Learn how to make delicious ground beef korean bowl. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (preferably 80/20 for flavor and juiciness)
  • 3 tablespoons gochujang (Korean red chili paste; substitute with sriracha mixed with a teaspoon of miso if unavailable)
  • 2 tablespoons soy sauce (low sodium works well)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil or neutral cooking oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon brown sugar or honey (for that touch of sweetness Mama Lu might call “the quiet flavor”)
  • 1 medium carrot, julienned or shredded
  • 2 cups cooked white or brown rice (day-old rice works beautifully here)
  • 1 cup fresh spinach or baby kale leaves
  • 1 medium cucumber, thinly sliced (for crunch and brightness)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: 2 eggs (fried or soft-boiled, for topping)

Instructions

  1. Start by heating the vegetable oil in a large skillet over medium-high heat. I still remember Mama Lu saying, “The right sizzle is the sound of a good meal coming together,” so listen closely as your pan warms.
  2. Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant — don’t let them burn, just coax those flavors out gently.
  3. Now, add the ground beef, breaking it apart with your spatula. Cook until browned and no longer pink, around 6 to 8 minutes. Drain excess fat if you like it leaner, but I often leave a little in for that mouthfeel Mama Lu’s pot roasts always had.
  4. Lower the heat to medium and stir in the gochujang, soy sauce, toasted sesame oil, and brown sugar or honey. Mix well so every bit of beef gets coated in that deeply flavorful sauce. Let it simmer for 2-3 minutes to marry the flavors.
  5. While the beef simmers, prepare your bowl base. If your rice is freshly cooked, spread it out to cool slightly. I love using day-old rice because it holds up better under the sauce and gives that nice chewy bite.
  6. In a separate pan, quickly sauté the spinach or baby kale in a teaspoon of oil just until wilted — about 1 to 2 minutes. This step reminds me of Mama Lu’s garden-fresh greens, always cooked just right, never overdone.
  7. To assemble your bowl, start with a generous scoop of rice, then a portion of the spicy ground beef, a handful of sautéed greens, fresh carrot strips, and cucumber slices. Top with sliced green onions and sprinkle toasted sesame seeds on top.
  8. If you’re feeling indulgent, fry or soft-boil an egg and nestle it right in the center. The runny yolk adds a richness that balances the spice, much like the comforting richness Mama Lu’s Sunday roasts brought to our family table.

Find it online: https://claracooking.com/ground-beef-korean-bowl/