Korean-Style Ground Beef Bowls

Flavorful ground beef infused with classic Korean seasonings, served over jasmine rice with a tangy, quick kimchi slaw for a balanced and satisfying bowl.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• stir-fry
• quick
• savory
• spicy
• comfort food

Ingredients

• 1.25 pound ground beef (80/20 lean)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 0.5 cup soy sauce
• 0.25 cup brown sugar (packed)
• 2 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon red pepper flakes
• 2.5 cup jasmine rice
• 4.5 cup water
• 1 head green cabbage (thinly sliced)
• 2 carrots (shredded)
• 0.25 cup rice vinegar
• 1 tablespoon sugar
• 3 green onions (chopped)

Instructions

1. Cook the jasmine rice according to package directions, typically by combining 2 1/2 cups rice with 4 1/2 cups water in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Fluff with a fork.
2. While rice cooks, prepare the quick kimchi slaw: In a medium bowl, combine the thinly sliced green cabbage and shredded carrots. In a small bowl, whisk together the rice vinegar, 1 tablespoon sugar, and a pinch of salt. Pour dressing over cabbage and carrots and toss to combine. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
4. Stir in the minced garlic and grated fresh ginger into the beef and cook for 1 minute until fragrant.
5. In a small bowl, whisk together the soy sauce, brown sugar, and sesame oil. Pour the sauce over the beef mixture and stir to coat. If desired, add 1 teaspoon red pepper flakes for extra heat.
6. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened and coats the beef.
7. Serve the Korean-style ground beef over the cooked jasmine rice, topped with a generous portion of the quick kimchi slaw. Garnish with chopped green onions, if desired.

Notes

This dish reheats well and is great for packed lunches. The slaw can be made a day ahead for convenience.

Nutrition (per serving)

• Calories: 625
• Protein: 34.5 g
• Carbohydrates: 65.2 g
• Fat: 25.1 g
• Fiber: 4.1 g
• Sodium: 1205 mg
• Saturated Fat: 8.5 g
• Sugar: 19.3 g
• Cholesterol: 75 mg