Korean Ground Beef Bowl

# What You'll Need:

01 - 1 pound lean ground beef

02 - 2 tablespoons gochujang

03 - 2 tablespoons soy sauce

04 - 1 tablespoon brown sugar

05 - 2 cloves garlic, minced

06 - 1 tablespoon fresh ginger, minced

07 - 1 tablespoon toasted sesame oil

08 - 2 green onions, thinly sliced

09 - 4 cups cooked short-grain rice

10 - 1 cup shelled edamame, cooked

11 - 1 cup cucumber, thinly sliced

12 - 1 cup carrot, julienned

13 - 1 cup kimchi, chopped

14 - 2 tablespoons toasted sesame seeds

01 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and ginger for 1 minute until fragrant.

02 - Add ground beef to the skillet and cook, breaking up meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes.

03 - Stir in gochujang, soy sauce, and brown sugar. Continue cooking for 2 to 3 minutes, allowing the sauce to thicken and coat the beef evenly.

04 - Remove from heat and stir in half of the sliced green onions.

05 - Divide cooked rice evenly among 4 serving bowls. Top each with seasoned beef, edamame, cucumber, carrot, and kimchi.

06 - Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately.

01 -

It tastes like you spent the afternoon cooking when you actually invested maybe thirty minutes, tops.
The medley of textures keeps your palate engaged, from the tender beef to the snap of fresh cucumber.
Gochujang brings a sophisticated depth that makes people ask what your secret ingredient is.

02 -

Gochujang is salty, so taste your sauce before adding extra soy sauce or you'll end up with something too aggressive.
Cold vegetables against warm rice and hot beef is the entire point, so don't let your prep sit out waiting for everything else to finish.

03 -

Make the beef mixture ahead and reheat it gently, the flavors actually deepen as they sit together overnight.
Taste your kimchi before you chop it, some brands are much saltier than others and will change your seasoning calculations.