For the Quick Pickled Cucumbers

• 1 large cucumber, peeled and thinly sliced into 1/4 inch half-moons
• 4 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 1/8 teaspoon table salt
• 2 green onions, finely sliced (white and light green parts)
• 1 tablespoon toasted sesame oil or vegetable oil
• 1 teaspoon toasted sesame seeds (optional)

For the Beef Stir-Fry

• 1.5 pounds 85 percent lean ground beef
• 3 cloves garlic, finely minced
• 1/2 teaspoon ground ginger
• 1/3 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 1 teaspoon 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 tablespoons vegetable oil
• Cooked rice for serving

Helpful Information Before Cooking

• Consider draining some fat from the beef, or opt for lean ground beef.
• If you want a deeper flavor, you can use dark brown sugar.
• No fresh garlic? Substitute with 1/2 teaspoon each of garlic powder.
• For a takeout-style flavor, brown the beef well, leaving some chunks slightly larger.

Make the Quick-Pickled Cucumbers

In a small bowl, combine the cucumber slices, rice vinegar, sugar, and salt. Add the sliced green onions and sesame oil.

Mix everything well and refrigerate until you are ready to serve.

Cook the Ground Beef

Heat the vegetable oil in a large skillet over medium-high heat.

Add the ground beef, garlic, and ground ginger. Cook, breaking up the meat with a wooden spoon, until it’s browned and fully cooked through.

Drain off any excess fat from the skillet.

Stir in the light brown sugar, soy sauce, and either gochujang or Sriracha. Continue to cook until the brown sugar has fully dissolved and the mixture is smooth.

Add the Slaw

Stir in the broccoli slaw mix and cook for an additional 1-2 minutes. This will slightly soften the vegetables while keeping their crunchy texture.

Garnish the mixture with sliced green onions, then remove from heat.

Serve

Serve the beef and vegetable stir-fry over warm, cooked rice. Top with the prepared quick-pickled cucumbers for a delicious, balanced meal.

Print Pin

Korean Ground Beef & Rice

Korean Ground Beef Over Rice with sweet, savory, and spicy notes from garlicky beef caramelized in brown sugar, soy sauce, and gochujang. Crisp broccoli slaw and tangy pickled cucumbers add freshness and crunch.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling Time 10 minutes mins

Total Time 30 minutes mins

Ingredients

For the Quick Pickled Cucumbers

• ▢ 1 large cucumber peeled and thinly sliced into 1/4 inch half-moons
• ▢ 4 tablespoons rice vinegar
• ▢ 2 teaspoons granulated sugar
• ▢ 1/8 teaspoon table salt
• ▢ 2 green onions finely sliced (white and light green parts)
• ▢ 1 tablespoon toasted sesame oil or vegetable oil
• ▢ 1 teaspoon toasted sesame seeds optional

For the Beef Stir-Fry

• ▢ 1.5 pounds 85 percent lean ground beef
• ▢ 3 cloves garlic finely minced
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/3 cup packed light brown sugar
• ▢ 1/4 cup low-sodium soy sauce
• ▢ 1 teaspoon 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 tablespoons vegetable oil
• ▢ Cooked rice for serving

Instructions

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