When Graham was just born, our friends Beth and Mark brought us these Korean BBQ bowls, and I knew I had to have the recipe. We love Asian food in our house and I was looking for new ways to use ground beef–hence, the recipe of my dreams. The ground beef is sweet and a little spicy. The pickled carrots, cucumber and green onion add a refreshing pop. You’re going to want to make this next week for dinner, trust me!
Korean BBQ Bowls
Sweet and slightly spicy Korean BBQ Bowls with quick pickled carrotts and fresh cucumber.
Ingredients
The BBQ
- 1 lb ground beef
- 4 cloves garlic minced
- 2 tsp ginger minced
- 1 tsp sesame oil
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1 tsp chili garlic sauce
Pickled Carrots
- 2 cups matchstick carrots
- 1/2 cup rice vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tsp kosher salt
The Rest of the Bowl
- 1/2 cup green onions diced
- 1 tsp sesame seeds
- 1 cucumber peeled and sliced into quarters
- white rice
Instructions
- Mise en place: 1) Cook your rice according to your rice maker or package instructions. 2) Mince the garlic and ginger, set aside. 3) Chop your green onions. 4) Peel, quarter and chop the cucumber.
- Place the matchstick carrots into a mason jar (or large bowl). Boil vinegar, water, sugar, salt in a small saucepan and once sugar and salt has dissolved, pour over carrots in jar/bowl. Cover and refrigerate while prepping the rest of the meal.
- Brown the ground beef, garlic and ginger in a skillet over medium heat, breaking the ground beef into small pieces until no longer pink. Drain any excess fat and return skillet to stove top.
- Add in the sesame oil, brown sugar, soy sauce and chili garlic sauce and bring to a simmer, stirring until the meat is moistened and glossy. Add in half of the green onions and cook until fragrant, about 1 minute.
- Serve the ground beef mixture on top of the hot rice alongside the cucumbers and pickled carrots. Garnish with additional green onions and sesame seeds.
