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.
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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.