Korean Beef Cucumber Rice Bowls

Korean-inspired rice bowls with savory gochujang beef, crisp cucumber, sesame, and scallions. An easy stovetop dinner ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups long-grain white rice
• 2.25 cups water
• 1 pound lean ground beef
• 2 tablespoons gochujang
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic
• 1 teaspoon sesame oil
• 1 large cucumber
• 3 scallions scallions
• 1 tablespoon sesame seeds
• 1 teaspoon vegetable oil

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with the water in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 18 min) — Low simmer
2. While the rice cooks, stir together the gochujang, soy sauce, rice vinegar, brown sugar, garlic, and sesame oil. (about 2 min)
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and the thickest pieces reach 160°F, 6 to 8 minutes. (about 8 min) — Medium-high
4. Reduce the skillet heat to medium. Add the gochujang mixture and cook, stirring, until the beef is coated and the sauce thickens slightly, 2 to 3 minutes. (about 3 min) — Medium
5. Fluff the rice. Divide it among four bowls and top with the beef, cucumber, scallions, and sesame seeds. (about 2 min)