Description
A quick and bold weeknight bowl featuring spicy-sweet gochujang ground beef and a crunchy cucumber salad.
Ingredients
Scale
- 450 g (1 lb) lean ground beef
- 30 g (2 tbsp) gochujang (Korean red chili paste)
- 60 ml (1/4 cup) low-sodium soy sauce
- 25 g (2 tbsp) brown sugar
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) neutral oil (vegetable or canola)
- 3 garlic cloves, minced (about 12 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 green onions, thinly sliced
- 1 large cucumber (about 300 g), thinly sliced into ribbons or half-moons
- 30 ml (2 tbsp) rice vinegar
- 5 g (1 tsp) granulated sugar
- 1/4 tsp (1 g) kosher salt
- 1 tsp (1 g) toasted sesame seeds
- Optional: 200 g (3 cups) steamed short-grain rice per bowl
Instructions
- Make the cucumber salad: Thinly slice the cucumber and toss with rice vinegar, sugar, and salt. Let sit for about 10 minutes.
- Mix the sauce: Combine gochujang, soy sauce, brown sugar, minced garlic, and minced ginger in a small bowl.
- Brown the beef: Heat neutral oil in a skillet over medium-high heat and brown the ground beef, breaking it apart until no pink remains.
- Add the sauce to the beef and cook until it thickens and clings to the meat.
- Assemble and serve by dividing rice among bowls and topping it with beef and cucumber salad. Sprinkle with sesame seeds and green onions.
Notes
For extra flavor, consider lightly charring the cucumber slices before serving. Adjust sugar and vinegar to taste in the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 13g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg