Ingredients
Scale
- 1 lb ground beef or Korean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Red pepper flakes or gochujang (optional, for heat)
- Cooked jasmine or sushi rice
- Green onions, sliced
- Sesame seeds for garnish
- Additional vegetables (optional): shredded carrots, sliced cucumbers, or sautéed spinach
Instructions
- Gather your ingredients and prepare all the necessary items before starting.
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Sauté chopped onions until translucent, then add garlic and ginger, cooking until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.
- Stir in soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes or gochujang if using. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Prepare your rice according to package instructions or in a rice cooker. For convenience, you can use a slow cooker method.
- Spoon the cooked rice into bowls, top with the beef mixture, and garnish with sliced green onions and sesame seeds. Add extra vegetables if desired.
Notes
- Adjust the spice level by adding more gochujang or red pepper flakes.
- For a vegetarian version, substitute ground beef with crumbled tofu or tempeh and use soy sauce or tamari.
- Top with a fried egg or a drizzle of sriracha for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Korean
- Diet: Dairy-Free, Low-Carb, Vegetarian (if using tofu)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg