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Easy Korean Ground Beef Rice Bowls with Quick Cucumber Kimchi Recipe

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A quick and satisfying Korean-inspired dish featuring sweet and savory ground beef paired with a refreshing, tangy quick cucumber kimchi. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 3 tablespoons soy sauce (low sodium if preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1 small onion, finely chopped
  • Salt and pepper, to taste
  • 1 large cucumber, thinly sliced (Kirby or Persian cucumbers)
  • 1 tablespoon Korean red pepper flakes (gochugaru) – optional
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • 1 scallion, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)
  • 3 cups cooked white rice (short grain or jasmine preferred)
  • Extra sesame seeds and sliced scallions for garnish

Instructions

  1. Cook 3 cups of white rice according to package instructions (about 15-20 minutes) using a rice cooker or stovetop.
  2. Thinly slice the cucumber and place in a mixing bowl. Add 1 teaspoon salt and toss to coat. Let sit for 10 minutes, then gently squeeze to remove excess moisture.
  3. Add 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 tablespoon Korean red pepper flakes (if using), and 1 sliced scallion to the cucumbers. Mix well and set aside to marinate.
  4. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 minced garlic cloves, ½ teaspoon ground ginger, and ¼ teaspoon crushed red pepper flakes.
  5. Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook for 5-6 minutes, stirring frequently to break beef into small pieces and soften onion.
  6. Drain excess fat if necessary. Pour the prepared sauce over the beef and stir well. Cook for another 2-3 minutes until sauce thickens and coats the beef. Adjust salt and pepper to taste.
  7. Divide cooked rice among bowls. Top with Korean ground beef, a generous scoop of quick cucumber kimchi, and garnish with extra sesame seeds and sliced scallions.
  8. Serve immediately while beef is warm and kimchi is crisp and tangy.

Notes

If the beef sauce is too thick, add a splash of water or broth to loosen. Squeeze cucumber well to avoid soggy kimchi. Use fresh garlic and ginger for best flavor. Do not overcrowd the pan when cooking beef to ensure proper browning.

Nutrition

Keywords: Korean ground beef, quick cucumber kimchi, easy Korean recipe, weeknight dinner, Korean rice bowl, quick kimchi, spicy beef bowl

Find it online: https://piperplate.com/easy-korean-ground-beef-rice-bowls-with-quick-cucumber-kimchi-recipe/