Korean Ground Beef Bowl (Print page)

Savory seasoned beef with quick pickled vegetables over rice, ready in 35 minutes.

# What You Need:

→ Beef

01 - 1 lb lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds

→ Rice Base

10 - 4 cups cooked jasmine rice or cauliflower rice

→ Quick Pickled Vegetables

11 - 1 cup carrot, julienned
12 - 1 cup cucumber, thinly sliced
13 - 1/2 cup radish, thinly sliced
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Garnish

17 - Additional green onions, sliced
18 - Extra sesame seeds

# Directions:

01 - In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add carrot, cucumber, and radish. Toss to coat and let sit for at least 15 minutes, stirring occasionally.
02 - Cook jasmine rice or cauliflower rice according to package instructions. Keep warm until ready to assemble.
03 - In a large skillet over medium-high heat, add ground beef. Cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang if using to the beef. Stir well and cook for 2 to 3 minutes until fragrant and saucy.
05 - Remove from heat and stir in sliced green onions and sesame seeds.
06 - Divide cooked rice among bowls. Top with seasoned ground beef and a generous handful of pickled vegetables.
07 - Garnish with additional green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about 35 minutes and tastes like you spent hours in the kitchen.
  • The pickled vegetables add this bright, tangy punch that makes each bite feel fresh and alive.
  • You can swap the rice for cauliflower rice without losing any of the magic, which I learned when I was trying to eat lighter.
02 -
  • Don't skip the pickling step thinking you can add raw vegetables instead—the vinegar brightness is what makes this whole dish balance, not just the beef.
  • Let your pickled vegetables sit for those full 15 minutes; they need time to soften slightly and absorb the vinegar, which is when they stop tasting like plain vegetables and start tasting like part of the dish.
03 -
  • Prep your vegetables while the pickles are sitting and the rice is cooking—you'll be ready to move fast once you start the beef.
  • If gochujang is new to you, start with half a teaspoon and taste before adding more, because it brings real heat even in small amounts.
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