Korean Ground Beef Bowls

• 1 pound ground beef
• 1/4 cup soy sauce
• 2 tablespoons gochujang
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 2 cups shredded napa cabbage
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil

Steps

1. 1 In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and black pepper.
2. 2 Add ground beef to the marinade and mix well. Let sit for 5 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook the beef mixture, breaking it apart, until fully cooked.
4. 4 Serve beef over rice. Top with shredded napa cabbage.
5. 5 In a small bowl, mix green onions, sesame seeds, rice vinegar, and toasted sesame oil. Drizzle over the bowls.

Nutrition

Tips

• For extra heat, add a dash of gochugaru (Korean chili flakes).
• Feel free to swap white rice for cauliflower rice for a low-carb option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep moist.

Serving Suggestions

• Pair with kimchi for an authentic Korean experience.
• Serve with a side of pickled radishes for added crunch.

FAQ