Korean-Style Ground Beef Bowls with Quick-Pickled Cucumber

• 25 min total
• 20 min hands-on
• Serves 4
• 500 kcal
• 27 g protein

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Ingredients

• 1 cup long-grain rice
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tsp toasted sesame oil
• ½ tsp red pepper flakes
• 1 lb ground beef, 85–90% lean
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, whites and greens sliced separately
• 1 tbsp sesame seeds
• salt

Method

1. Bring the rice and 2 cups water to a boil, cover, and cook on low 15 minutes; rest 5 minutes.
2. Toss the cucumber with the vinegar and a pinch of salt and set aside to lightly pickle.
3. Whisk the soy sauce, brown sugar, sesame oil and chili flakes in a small bowl.
4. Cook the beef in a large skillet over medium-high heat, breaking it up, until browned with no pink remaining (160°F / 71°C), 6–7 minutes. Spoon off all but about 1 tbsp of the fat.
5. Add the garlic, ginger and green onion whites and stir for 1 minute. Pour in the sauce and simmer 2 minutes, stirring, until it coats the beef.
6. Serve the beef over the rice with the cucumbers, green onion tops and sesame seeds.

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