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Quick Korean Ground Beef Rice Bowls Recipe Easy Homemade with Pickled Cucumbers

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A quick and easy Korean-inspired ground beef rice bowl featuring savory-sweet beef and tangy pickled cucumbers, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 4 cups (960ml) cooked white or jasmine rice
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1/4 cup (60ml) soy sauce (naturally brewed recommended)
  • 2 tbsp (25g) brown sugar
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (1g) red pepper flakes (optional)
  • 1 medium cucumber, thinly sliced
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30ml) water (for pickling)
  • 1/2 tsp (3g) salt
  • Pinch of sugar (optional, for pickling)
  • 1 tbsp (9g) toasted sesame seeds (optional, for garnish)

Instructions

  1. Cook 4 cups (960ml) of white or jasmine rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  2. Thinly slice 1 medium cucumber. In a medium bowl, combine 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) water, 1/2 tsp (3g) salt, and a pinch of sugar if desired. Stir until salt dissolves. Add cucumber slices and toss to coat. Let sit for at least 10 minutes to lightly pickle.
  3. Heat a large skillet over medium-high heat. Add 1 lb (450g) ground beef and cook, breaking apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  4. Lower heat to medium and stir in 3 minced garlic cloves, 1/4 cup (60ml) soy sauce, 2 tbsp (25g) brown sugar, 1 tsp (5ml) toasted sesame oil, and 1/2 tsp (1g) red pepper flakes if using. Cook for another 2-3 minutes, letting the sauce reduce slightly and coat the beef. Taste and adjust seasoning if necessary.
  5. Spoon warm rice into bowls, top with the Korean ground beef mixture, then add a generous handful of pickled cucumbers. Sprinkle with sliced green onions and toasted sesame seeds for garnish.
  6. Serve immediately while warm and fresh.

Notes

Add garlic after beef is mostly browned to avoid bitterness. Let soy sauce and brown sugar reduce gently for best flavor. Thin cucumber slices are key for crisp pickles. You can prep pickles ahead and refrigerate for up to a day. If beef seems dry, add a splash of water or broth while cooking.

Nutrition

Keywords: Korean ground beef, rice bowls, quick dinner, pickled cucumbers, easy weeknight meal, savory sweet beef, Korean recipe

Find it online: https://avabake.com/quick-korean-ground-beef-rice-bowls-recipe-easy-homemade-with-pickled-cucumbers/