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Quick Savory Korean Beef Bowl Recipe with Easy Cucumber Salad

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A speedy and satisfying Korean-inspired beef bowl paired with a refreshing cucumber salad, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 lean-to-fat ratio recommended)
  • 1/4 cup soy sauce (Kikkoman preferred)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon toasted sesame oil
  • 2 green onions, sliced
  • Red pepper flakes (optional)
  • 2 cups cooked white rice (short-grain or jasmine)
  • 1 large English cucumber (about 8 ounces), thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 teaspoon toasted sesame seeds
  • Red chili flakes or fresh chopped chili (optional)

Instructions

  1. Cook 2 cups (about 370 g) of short-grain white rice according to package instructions, about 20 minutes. Fluff and keep warm.
  2. While rice cooks, thinly slice 1 large English cucumber. Combine with 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt in a bowl. Toss and marinate for at least 10 minutes. Sprinkle 1 teaspoon toasted sesame seeds and optional chili flakes before serving.
  3. Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add 1 pound ground beef, breaking it apart. Cook until browned and no longer pink, about 6-8 minutes.
  4. Stir in 2 cloves minced garlic and 1 teaspoon grated fresh ginger. Cook for 1 minute until fragrant.
  5. Add 1/4 cup soy sauce and 2 tablespoons brown sugar. Stir and simmer for 3-4 minutes until sauce thickens slightly.
  6. Taste and adjust seasoning with red pepper flakes if desired. Remove from heat and stir in 2 sliced green onions.
  7. Assemble bowls by spooning cooked rice, topping with beef mixture, and adding cucumber salad on the side. Garnish with extra green onions or sesame seeds if desired.

Notes

Do not overcrowd the pan when cooking beef to ensure proper browning. Use fresh garlic and ginger for best flavor. Brown sugar adds essential sweetness; avoid substituting with white sugar unless adding molasses. Marinate cucumber salad at least 10 minutes for crispness. Use toasted sesame oil sparingly as it has a strong flavor. Cook rice ahead and reheat with a splash of water to save time. Adjust spice level with red pepper flakes or gochujang as desired.

Nutrition

Keywords: Korean beef bowl, quick Korean recipe, cucumber salad, savory beef bowl, easy dinner, weeknight meal, Korean cuisine, ground beef recipe

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