Ingredients
- 1 pound of ground beef
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup cooked jasmine rice
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
If you’re out of gochujang, sriracha can serve as a fitting substitute, although the flavor profile will differ slightly. For a vegetarian twist, swap out the beef for tofu or mushrooms.
Instructions
- Heat a large skillet over medium-high heat. Add the sesame oil and allow it to warm up for about 30 seconds.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the gochujang, soy sauce, and honey to the beef. Stir well to coat and let the mixture simmer for 3-4 minutes.
- Season with salt and pepper to taste, then remove from heat.
- Assemble your rice bowl by placing a generous scoop of cooked jasmine rice at the bottom of each bowl.
- Top the rice with the spicy beef mixture, sliced cucumbers, shredded carrots, and green onions.
- Finish with a sprinkle of sesame seeds for an added touch of nutty flavor.
Remember, the joy of cooking lies in customization. Feel free to adjust the spice level by adding more or less gochujang. My abuela always taught me that the best recipes are those that evolve with your tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International