06/08/2026
Korean Beef and rice Bowls
Yield: 4 servings
Ingredients
1 pound lean ground beef
4 cloves garlic, minced
1 thumb-size piece ginger, grated
1 red bell peppers, diced
2 packages microwave jasmine rice
2 carrots, julienned or finely grated
4 teaspoons cornstarch mixed with 2 tablespoons hot water
4 scallions, thinly sliced
Chili flakes, for serving
Sesame seeds, for serving
Sticky Sweet Chili Sauce
¼ cup gochujang paste
2 tablespoons sriracha
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
Quick Pickled Cucumbers
1 large cucumber, thinly sliced
¼ cup rice vinegar
2 teaspoons sugar
1 cup hot water
Pinch of salt
Instructions
Add the cucumber, rice vinegar, sugar, hot water, and salt to a bowl. Stir to combine and set aside while you prepare the rest of the dish.
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned.
Add the garlic and ginger and cook for 1 to 2 minutes, until fragrant. Stir in the diced red peppers and cook for 5 minutes, until slightly softened.
In a small bowl, whisk together the gochujang, sriracha, rice vinegar, dark soy sauce, and honey.
Pour the sauce into the skillet and stir to coat the beef mixture. Add the cornstarch slurry and cook, stirring frequently, until the sauce thickens and becomes glossy.
Prepare the rice according to package directions and divide among serving bowls.
Top with the sticky sweet chili beef, pickled cucumbers, carrots, scallions, chili flakes, and sesame seeds.
