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.
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.