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Quick Spicy Korean Ground Beef Bowls Easy Homemade Recipe with Sesame Cucumber Salad

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A quick and flavorful Korean-inspired ground beef bowl paired with a refreshing sesame cucumber salad, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) lean or regular ground beef (85% lean preferred)
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon grated or finely minced ginger
  • 1–2 teaspoons red pepper flakes (adjust to taste)
  • 1 tablespoon sesame oil
  • 2 stalks green onions, thinly sliced
  • About 4 cups cooked rice (from 1 1/2 cups uncooked rice)
  • 1 large English cucumber or 2 smaller cucumbers, thinly sliced or chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon sesame oil (for salad)
  • 1 teaspoon sugar (optional, for salad)
  • Salt to taste (for salad)
  • Pinch of red pepper flakes (optional, for salad)

Instructions

  1. Cook about 1 1/2 cups (270g) uncooked rice according to package instructions to yield about 4 cups cooked rice. Keep warm.
  2. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, and sesame oil to make the marinade. Set aside.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  4. Pour the marinade over the cooked beef. Stir and cook for another 2-3 minutes until the sauce thickens slightly and coats the meat evenly.
  5. While the beef simmers, thinly slice the cucumber. In a bowl, combine cucumber with rice vinegar, sugar, sesame oil, salt, and toasted sesame seeds. Toss well and let sit for at least 5 minutes.
  6. Serve the spicy beef over warm cooked rice. Top with sliced green onions and a generous helping of the sesame cucumber salad on the side.

Notes

Do not overcrowd the pan when browning beef to ensure proper caramelization. Toast sesame seeds in a dry pan before adding to salad for enhanced flavor. Adjust red pepper flakes to control spice level. Store beef and salad separately in airtight containers; beef keeps up to 3 days, salad best within 1-2 days. Reheat beef gently to avoid drying out.

Nutrition

Keywords: Korean ground beef bowl, spicy beef bowl, sesame cucumber salad, quick dinner, easy Korean recipe, weeknight meal

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