Korean Ground Beef Over Rice Recipe

Stuff You Need

For the Quick Pickled Cucumbers

• 1 English cucumber (about 8 oz), peeled and sliced into ¼″ half‑moons
• 4 Tbsp rice wine vinegar (or white wine vinegar)
• 2 tsp granulated sugar
• ¼ tsp kosher salt (or 1⁄8 tsp table salt)
• 2 green onions, thinly sliced (white and light‑green parts)
• 1 Tbsp toasted sesame oil (or vegetable oil)
• 1 tsp toasted sesame seeds (optional)

For the Beef Stir‑Fry

• 1 lb 85 percent lean ground beef
• 3 garlic cloves, minced (about 1 Tbsp)
• 1 tsp fresh ginger, minced
• 1⁄3 cup packed light brown sugar
• ¼ cup low‑sodium soy sauce
• 1 tsp gochujang (Korean chili paste) or Sriracha
• 4 cups broccoli slaw mix (shredded broccoli stems, carrots, green and red cabbage)
• 2 green onions, thinly sliced (white and green parts)
• 2 Tbsp neutral oil (canola or vegetable)
• Cooked rice, for serving

Stuff to Know Before Cooking

Drain off some of the rendered fat, or start with lean ground beef.

For richer flavor, use dark brown sugar.

No fresh garlic or ginger? Substitute with ½ teaspoon each of ground garlic and ground ginger.

For a takeout-style taste, brown the beef well and leave the chunks slightly larger.

This recipe uses kosher salt; if you’re using table salt, halve each salt measurement. The cucumbers pickle quickly—at least 10 minutes at room temperature or up to 1 hour in the fridge.

Make the Quick‑Pickled Cucumbers

In a bowl, whisk 4 Tbsp rice wine vinegar with 2 tsp sugar and ¼ tsp kosher salt until dissolved.

Stir in 1 English cucumber peeled and sliced into half‑moons, 2 sliced green onions, and 1 Tbsp sesame oil. Let rest for at least 10 minutes or refrigerate up to 1 hour.

Cook the Ground Beef

Heat 2 Tbsp neutral oil in a large skillet over medium‑high heat. Add 1 lb ground beef, 3 minced garlic cloves, and 1 tsp minced ginger. Cook, breaking up the beef, until no longer pink, about 5 minutes. Drain excess fat.

Stir in ⅓ cup light brown sugar, ¼ cup low‑sodium soy sauce, and 1 tsp gochujang or Sriracha. Cook until the sugar dissolves and the sauce thickens slightly, about 2 minutes.

Add the Slaw

Add 4 cups broccoli slaw and the remaining sliced green onions to the pan. Cook, stirring, for 1–2 minutes until the slaw is just tender‑crisp.

Serve

Spoon the beef and slaw mixture over bowls of warm rice. Top with quick‑pickled cucumbers and serve immediately.

Korean Ground Beef Over Rice

This Korean ground beef over rice is sweet, savory, and a little spicy, with garlicky beef caramelized in brown sugar, soy sauce, and gochujang. Crisp broccoli slaw and tangy marinated cucumbers add freshness and crunch to the bowl.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Pickling: 1 hour hour

Total Time: 1 hour hour 22 minutes minutes

Ingredients

• For the Cucumbers
• 1 cucumber peeled and sliced into half moons
• 4 tbsp rice wine vinegar or white wine vinegar
• 2 green onions sliced
• 1 tbsp sesame oil preferred or vegetable oil
• 2 tsp sugar
• pinch of salt
• 1 tsp sesame seeds optional
• For the Beef
• 1 lb ground beef
• 3 cloves of garlic minced
• 1 tsp ginger minced
• 1/3 c brown sugar
• 1/4 c low sodium soy sauce
• 1 tsp gochujang or sriracha
• 1/2 bag of broccoli slaw this is a store-brand bagged slaw my grocery store carries made of shredded broccoli stems, carrots, green and red cabbage
• 2 green onions sliced
• Rice to serve

Instructions

• Whisk vinegar, sugar, and salt; toss with cucumber, onions, and sesame oil; chill 10 minutes.
• Heat oil; cook garlic, ginger, and beef until browned, 5 minutes; drain.
• Stir in brown sugar, soy sauce, and gochujang; cook 2 minutes.
• Add broccoli slaw and green onions; cook 1–2 minutes.
• Serve beef over rice topped with pickled cucumbers.