Korean Beef Bowls

Ingredients

• 1 1/2 lb ground beef
• 1 tbsp neutral oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 4 cups cooked white rice
• 2 scallions, sliced
• 1 tsp sesame seeds

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Cook the rice before starting the beef so it is hot and ready for assembly, then slice the scallions and measure the remaining ingredients because the skillet stage moves quickly.
2. Step 2.Whisk the soy sauce, brown sugar, gochujang, sesame oil, and rice vinegar in a small bowl until the gochujang is fully dispersed and the sauce looks uniform.
3. Step 3.Heat the neutral oil in a large skillet over medium-high heat, add the ground beef, and spread it out so a broad surface area makes direct contact with the hot pan.
4. Step 4.Let the beef brown before breaking it into crumbles, then continue cooking for 6 to 8 minutes until no pink remains and the meat reaches at least 160°F.
5. Step 5.Spoon off excessive rendered fat while leaving a thin coating in the pan, then add the garlic and ginger and stir for about 30 seconds until strongly fragrant.
6. Step 6.Pour the prepared sauce over the browned beef and stir thoroughly, scraping the skillet bottom so the sauce combines with the browned fond and coats every crumble.
7. Step 7.Reduce the heat to medium and simmer for 2 to 3 minutes until the sauce thickens slightly and clings to the beef rather than collecting as a thin liquid in the pan.
8. Step 8.Taste the beef and adjust with a small amount of soy sauce for salt, gochujang for heat, or rice vinegar for brightness, keeping the sweet-savory balance intact.
9. Step 9.Divide the hot cooked rice among four bowls and spoon the glazed beef over the center, distributing the sauce evenly so each serving has both rice and seasoned beef.
10. Step 10.Finish each bowl with sliced scallions and sesame seeds and serve immediately; cucumber, shredded carrot, kimchi, or a fried egg can be added as optional fresh toppings.