Korean Beef Rice Bowl

Ingredients

• 5 oz lean ground beef, 93/7
• 1 cup cooked long-grain white rice
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• ½ cup cucumber, cut into thin ribbons
• ¼ cup kimchi
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Method

1. 1Heat a large skillet over medium-high heat. Add the ground beef and cook 5-6 minutes, breaking it into crumbles, until browned. Drain off any excess fat.
2. 2Reduce the heat to medium. Stir in the gochujang, soy sauce, sesame oil, and garlic. Cook 2-3 more minutes, tossing until the beef is glossy and caramelized at the edges.
3. 3Fluff the rice into a wide bowl and pile the glazed beef over the top.
4. 4Arrange the cucumber ribbons and kimchi alongside the beef, then shower everything with the scallions and sesame seeds.
5. 5Serve hot. Leftovers keep 3 days refrigerated; reheat the beef and rice in a skillet with a splash of water and add the fresh toppings just before serving.