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Easy Korean Beef Bowl Recipe with Crunchy Sesame Cucumber Salad

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A quick and flavorful Korean beef bowl paired with a refreshing crunchy sesame cucumber salad, perfect for a satisfying weeknight dinner in under 30 minutes.

Ingredients

Scale
  • 1 lb lean ground beef (90% lean preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Pinch of salt
  • Freshly ground black pepper
  • About 3 cups cooked steamed white or brown rice
  • Optional: sliced fresh chili or extra green onions for garnish

Instructions

  1. Cook 1½ cups (300g) uncooked rice according to package instructions (about 20 minutes). Fluff with a fork and keep warm.
  2. Thinly slice cucumbers using a sharp knife or mandoline.
  3. In a medium bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves.
  4. Add sliced cucumbers, pinch of salt, and pepper to the bowl; toss to coat evenly.
  5. Sprinkle toasted sesame seeds on top and set aside to marinate gently for about 5 minutes.
  6. Heat sesame oil in a large skillet over medium-high heat.
  7. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
  8. Add ground beef; cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  9. Stir in soy sauce, brown sugar, and crushed red pepper flakes (if using). Cook for 2-3 minutes until sauce thickens and coats beef.
  10. Remove from heat and stir in sliced green onions. Adjust seasoning if needed.
  11. Assemble bowls by spooning steamed rice, topping with Korean beef, and serving alongside or on top with the sesame cucumber salad.
  12. Garnish with extra green onions or sliced chili if desired.

Notes

Toast sesame seeds in a dry pan until golden and fragrant for best flavor. Slice cucumbers thinly (about 1/8 inch) for optimal crunch. Drain excess fat from beef to reduce greasiness. Prepare salad ahead and keep chilled to deepen flavors but toss cucumbers just before serving to keep crisp. Substitute coconut aminos for soy sauce for gluten-free option. Add gochujang for spicy kick. Brown sugar can be swapped with honey or maple syrup.

Nutrition

Keywords: Korean beef bowl, sesame cucumber salad, quick dinner, easy Korean recipe, ground beef recipe, weeknight meal, healthy dinner

Find it online: https://leilameals.com/easy-korean-beef-bowl-recipe-with-crunchy-sesame-cucumber-salad-perfect-for-dinner/