Dinner · 20 min · korean

Korean Beef Bowls

✓ USDA-verified nutrition data

Ingredients

• 6 oz Ground beef
• 1.5 cups Cauliflower rice
• 1 tbsp Soy sauce
• 1 tsp Gochujang
• 1 tsp Sesame oil
• 2 Scallions

Steps

1. Heat a large skillet over medium-high heat with a thin film of oil until it shimmers. Add the ground beef and break it into small crumbles with a spatula, spreading it out so as much as possible touches the pan.
2. Cook 5 to 6 minutes, breaking it finer as you go, until every bit is browned with no pink left. Well-browned beef tastes rich and savory; pale beef tastes bland.
3. Push the beef to one side, add the gochujang to the empty space, and stir it for 30 seconds until it smells fragrant and darkens slightly. Blooming the paste this way wakes up its flavor instead of leaving it raw-tasting.
4. Stir in the soy sauce and cook everything together 2 more minutes, until the sauce coats the beef and the pan looks mostly dry. Taste and add a touch more gochujang if you want more heat.
5. Warm the cauliflower rice in a covered skillet over medium heat for 4 to 5 minutes, or microwave it 3 minutes until steaming. It should be tender but not mushy — it keeps cooking from its own steam, so pull it early.
6. Spoon the cauliflower rice into bowls and pile the beef on top. Drizzle with the sesame oil, scatter the sliced scallions over everything, and serve. A final taste for salt is worth it — cauliflower rice can dilute seasoning.

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