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Easy One-Pan Korean Beef Bowl Recipe with Jasmine Rice and Cucumber Kimchi for Quick Dinner

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A quick and easy Korean-inspired beef bowl cooked all in one pan, served with fragrant jasmine rice and fresh cucumber kimchi for a flavorful and comforting weeknight meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes (optional)
  • 2 green onions, sliced
  • 1 1/2 cups jasmine rice, rinsed
  • 2 1/4 cups water or broth
  • 1 medium cucumber, thinly sliced
  • 1 tablespoon Korean red pepper flakes (gochugaru)
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce (optional)
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. Add rice and water or broth to a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
  2. While the rice cooks, prepare the cucumber kimchi by combining sliced cucumber, Korean red pepper flakes, sugar, fish sauce, minced garlic, rice vinegar, and salt in a mixing bowl. Toss to coat evenly and set aside.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  4. Add minced garlic and grated ginger to the beef. Stir and cook for 1-2 minutes until fragrant.
  5. Pour in soy sauce and sprinkle brown sugar. Stir and let sauce simmer for 3-4 minutes to thicken slightly. Add chili flakes if desired.
  6. Once rice is ready, fluff gently with a fork. Stir sesame oil and sliced green onions into the beef mixture.
  7. To serve, spoon jasmine rice into bowls, top with Korean beef, and add a generous helping of cucumber kimchi on the side.

Notes

If beef sauce gets too thick, add a splash of water or broth to loosen. Brown beef well for better flavor and texture. Rinse jasmine rice to remove excess starch for fluffy grains. Cucumber kimchi can be made ahead and refrigerated up to 24 hours to deepen flavor. Use fresh ginger and garlic for best taste. Adjust spice level by varying chili flakes and gochugaru amounts.

Nutrition

Keywords: Korean beef bowl, one-pan meal, jasmine rice, cucumber kimchi, quick dinner, easy recipe, weeknight meal

Find it online: https://platebelle.com/easy-one-pan-korean-beef-bowl-recipe-with-jasmine-rice-and-cucumber-kimchi-for-quick-dinner/