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Irresistible Korean Beef Bowl Recipe with Easy Cucumber Kimchi Side

Korean beef bowl - featured image
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A quick and flavorful Korean beef bowl paired with crunchy, tangy cucumber kimchi, perfect for busy weeknights and satisfying meals.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar (packed)
  • 3 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 green onions, thinly sliced (for garnish)
  • 2 cups cooked white or brown rice
  • 1 large English cucumber, thinly sliced
  • 1 tbsp kosher salt
  • 2 cloves garlic, minced
  • 1 tsp fish sauce (optional)
  • 1 tbsp Korean chili flakes (gochugaru) or mild chili powder
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 1 green onion, thinly sliced (optional garnish)

Instructions

  1. Prepare the cucumber kimchi: Toss thinly sliced cucumbers with kosher salt in a large bowl and let sit for 20 minutes to draw out excess water.
  2. Rinse cucumbers under cold water and drain well, pressing gently to remove extra moisture.
  3. In a small bowl, mix minced garlic, fish sauce (if using), Korean chili flakes, sugar, and rice vinegar until combined.
  4. Toss drained cucumbers with the chili mixture thoroughly. Add sliced green onions if desired. Set aside while cooking beef.
  5. Cook the Korean beef: Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  6. Add ground beef, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through, stirring occasionally.
  7. Stir in soy sauce, brown sugar, black pepper, and red pepper flakes. Reduce heat to medium and simmer for 3-4 minutes until sauce thickens and coats beef.
  8. Remove from heat and sprinkle sliced green onions on top.
  9. Assemble the bowl: Spoon warm rice into serving bowls. Top with Korean beef and a side of cucumber kimchi.
  10. Serve immediately, optionally with extra kimchi or a drizzle of sesame oil.

Notes

Cook garlic just until fragrant to avoid bitterness. Salt cucumbers properly to keep kimchi crunchy. Add soy sauce gradually to avoid oversalting. Let cucumber kimchi rest to develop flavor. Ground turkey or chicken can be used as a lighter protein alternative. For vegetarian version, use crumbled tofu or tempeh and double kimchi.

Nutrition

Keywords: Korean beef bowl, cucumber kimchi, quick dinner, easy recipe, weeknight meal, Korean cuisine, ground beef recipe

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