Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

For the Beef

• 1 lb lean ground beef (90% lean)
• 1 tsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• ¼ cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• ½ tsp crushed red pepper flakes (optional)
• 2 green onions, sliced

For the Bowls

• 4 cups cooked jasmine rice
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup cooked edamame
• 1 cup kimchi (optional)
• Sesame seeds, for garnish
• Extra sliced green onions

Creamy Gochujang Sauce

• ¼ cup plain Greek yogurt
• 1 tbsp gochujang
• 1 tbsp mayonnaise
• 1 tsp rice vinegar
• 1 tsp honey
• 1–2 tsp water, to thin if needed

Instructions

1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and crushed red pepper flakes. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds until fragrant.
3. Add the ground beef and cook, breaking it apart as it browns, until fully cooked, about 6–8 minutes. Drain excess grease if needed.
4. Pour the sauce over the beef and stir well. Simmer for 2–3 minutes until the sauce thickens slightly. Stir in the sliced green onions.
5. In a separate bowl, whisk together the Greek yogurt, gochujang, mayonnaise, rice vinegar, honey, and enough water to create a smooth drizzle.
6. Divide the warm rice among serving bowls. Top with the Korean beef, shredded carrots, cucumbers, edamame, and kimchi.
7. Drizzle generously with the creamy gochujang sauce and sprinkle with sesame seeds and additional green onions before serving.

Texas Girl Cooks Tip ❤️

For the best meal prep, store the beef, rice, vegetables, and sauce separately. Assemble just before eating to keep everything fresh, colorful, and crisp.