Ingredients
Scale
- 1 pound ground beef
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1 cup chopped green onions
- 2 cups cooked rice (jasmine or short-grain)
- Sliced cucumbers and shredded carrots (for garnish)
- Sriracha or gochujang (optional, for spice)
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes. Set aside.
- In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spatula. Drain excess fat if needed.
- Pour the sauce over the cooked beef and stir well. Cook for an additional 2–3 minutes to meld flavors.
- Divide cooked rice into bowls. Top with the beef mixture and garnish with chopped green onions, cucumber slices, shredded carrots, and optional spicy sauces.
Notes
- Use ground chicken, turkey, or tofu as alternatives for a different protein.
- Adjust spice levels by increasing or reducing red pepper flakes or gochujang.
- Cook and store the beef separately for leftovers; reheat without the rice to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten-Free (with soy sauce substitution)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg