Korean Ground Beef Bowls

What You’ll Need

Korean Beef (makes ~8 servings):

• 2 lb Grass-fed ground beef 

• 2 tsp kosher salt

• ¼ tsp black pepper

• 3½ cups chopped bell pepper (red, orange, or yellow)

• 2 Tbsp minced ginger

• 3 garlic cloves, minced

• 2 Tbsp soy sauce

• 2 Tbsp rice vinegar

• 1 Tbsp sesame oil

• 1 Tbsp fish sauce (optional)

• 1 Tbsp brown sugar

• 1 Tbsp gochujang (or sriracha)

• 1 cup green onions, chopped

Bowl Assembly:

• 4 cups mixed greens and/or cabbage

• 2 cups cooked rice (white, brown, or cauli rice)

• 1 Persian cucumber, thinly sliced

• 1 carrot, julienned or thinly sliced

• 1 avocado, sliced

• Optional: 4 eggs (fried or poached)

• Garnishes: cilantro, sriracha, jalapeños, sesame seeds

• 1 cup corn (optional)
• 1 cup kimchi (optional)
• 1 cup mushrooms (optional)

Let’s Cook

1. Brown the Beef
   Heat a large skillet over high heat with a drizzle of oil. Add ground beef and let it sit undisturbed for a few minutes to develop color, then break it up, season with salt and pepper, and cook until browned.

2. Add Vegetables
   Stir in chopped bell pepper and cook for 3–4 minutes until slightly softened.

3. Stir in the Sauce
   In a small bowl or jar, whisk together ginger, garlic, soy sauce, rice vinegar, sesame oil, fish sauce (if using), brown sugar, and gochujang. Pour over beef and peppers, combining well. Stir in chopped green onions and cook for 1 more minute.
   

4. Build Your Bowls
   Divide greens and rice evenly between bowls. Top with the Korean beef, cucumber, carrot, avocado, and optional egg. Garnish with cilantro, additional green onions, sesame seeds, sriracha, and/or jalapeños as desired.