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Easy Korean Beef Rice Bowls Recipe with Tangy Quick Pickled Cucumbers for Perfect Meal Prep

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A quick and flavorful Korean-inspired beef bowl served over rice with tangy quick pickled cucumbers, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20)
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 2 green onions, thinly sliced
  • 4 cups (720 g) cooked white rice (short-grain or jasmine)
  • 1 medium cucumber, thinly sliced (English or Kirby)
  • 1/4 cup (60 ml) rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Prepare the Quick Pickled Cucumbers: In a mixing bowl, combine rice vinegar, sugar, salt, and red pepper flakes (if using). Stir until sugar dissolves. Add the thinly sliced cucumbers, toss well, and let sit for at least 15 minutes while you cook the beef.
  2. Cook the Rice: If you haven’t already, start cooking 4 cups (720 g) of white rice according to package instructions.
  3. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spatula. Cook until no longer pink and starting to brown, about 5-7 minutes. Drain excess fat if desired.
  4. Add Aromatics and Sauce: Reduce heat to medium. Stir in minced garlic and grated ginger; cook until fragrant, about 30 seconds. Pour in soy sauce, brown sugar, and sesame oil. Mix well to coat beef evenly. Let simmer gently for 3-4 minutes until sauce thickens slightly.
  5. Final Touches: Taste and adjust seasoning if needed. Remove from heat and stir in half of the sliced green onions.
  6. Assemble the Bowls: Spoon cooked rice into bowls, top with Korean beef mixture, add a scoop of quick pickled cucumbers on the side, and garnish with remaining green onions.

Notes

For leaner bowls, drain excess beef fat but leave a little for flavor. Use fresh garlic and ginger for best aroma. Pickle cucumbers thinly and uniformly for even pickling. The pickles taste better after a couple of hours in the fridge, making this recipe great for meal prep. Swap proteins or grains as desired for dietary needs.

Nutrition

Keywords: Korean beef bowl, quick pickled cucumbers, meal prep, easy dinner, ground beef recipe, Korean comfort food

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