dinner · asian
Korean Gochujang Beef with Jasmine Rice & Pickled Cucumbers
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, cold water, and a pinch of salt in a small saucepan over high heat.
2
Bring the rice to a boil, cover tightly with a lid, reduce heat to low, and cook undisturbed for 12 minutes.
3
While rice cooks, toss sliced cucumbers with rice vinegar, a pinch of salt, and half the sesame oil in a bowl.
4
Whisk gochujang, soy sauce, brown sugar, minced garlic, grated ginger, and remaining sesame oil in a small prep bowl.
5
Set a 10-inch skillet over medium-high heat for 2 minutes until hot.
6
Add ground beef to the dry skillet, breaking it into bite-sized clumps with a wooden spatula.
7
Sear undisturbed for 3 to 4 minutes until deeply browned and caramelized on the bottom.
8
Stir and cook the beef for 2 minutes until no pink remains, spooning off excess rendered fat.
9
Pour the gochujang sauce over the beef, stirring continuously for 1 to 2 minutes until glossy and bubbling.
10
Remove the rice pot from heat, uncover, and fluff the steaming grains gently with a fork.
11
Divide warm jasmine rice between two bowls, top with glazed gochujang beef, crisp pickled cucumbers, green onions, and sesame seeds.
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