Korean-Style Beef Bowls
Sweet and savory ground beef served over steaming rice with crisp cucumbers and spicy gochujang sauce.
Recipe Author
Riff Kitchen@riffkitchen
KoreanDinnerHigh Protein
Korean-Style Beef Bowls
Sweet and savory ground beef served over steaming rice with crisp cucumbers and spicy gochujang sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 4
- effort
- Medium
Chef's note
This is a high-impact weeknight dinner that relies on the Maillard reaction to build deep flavor quickly.
Method
8 steps · tap one to tick it off
Tips
Drain the fat before the sauce. This beef renders a lot of fat. Spoon off most of it before the garlic goes in, or the glaze turns greasy and will not cling.
Stir the glaze as it reduces. Brown sugar and gochujang catch quickly. Keep stirring through the 3 minutes and take the pan off once the sauce coats the beef.
Salt the cucumber ribbons briefly. A pinch of salt for 10 minutes draws out water. Blot them dry and they stay crisp instead of watering down the bowl.
Swaps
No gochujang paste? Sriracha with a little extra brown sugar. Thinner and sharper, so start with half and taste.
No jasmine rice? Short-grain or any long-grain white rice.
No green onion? Chives, or thinly sliced red onion.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the cucumber separate and cool the rice quickly.
Freezer: 2 to 3 months for best quality, for the beef and rice. The cucumber does not freeze.
Reheat: Beef and rice covered in the microwave with a splash of water, stirred halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
This is a high-impact weeknight dinner that relies on the Maillard reaction to build deep flavor quickly.
Instructions
Follow the steps to perfection.
Tips
Drain the fat before the sauce. This beef renders a lot of fat. Spoon off most of it before the garlic goes in, or the glaze turns greasy and will not cling.
Stir the glaze as it reduces. Brown sugar and gochujang catch quickly. Keep stirring through the 3 minutes and take the pan off once the sauce coats the beef.
Salt the cucumber ribbons briefly. A pinch of salt for 10 minutes draws out water. Blot them dry and they stay crisp instead of watering down the bowl.
Swaps
No gochujang paste? Sriracha with a little extra brown sugar. Thinner and sharper, so start with half and taste.
No jasmine rice? Short-grain or any long-grain white rice.
No green onion? Chives, or thinly sliced red onion.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the cucumber separate and cool the rice quickly.
Freezer: 2 to 3 months for best quality, for the beef and rice. The cucumber does not freeze.
Reheat: Beef and rice covered in the microwave with a splash of water, stirred halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix