Korean Ground Beef Bowl

Method

1. 1

   Toss the sliced cucumber with the vinegar and salt and set aside while you cook.

   💡 Tip: Five minutes is enough. They soften slightly and pick up a bright pickle edge.
2. 2

   Brown the beef in a hot skillet, breaking it up, for 5 to 6 minutes. Add the garlic and ginger for the final minute.

   💡 Tip: With 96% lean beef there is little fat to drain, which is the point.
3. 3

   Stir together the gochujang, soy sauce, honey, and sesame oil, pour over the beef, and simmer for 2 minutes until glossy and clinging.

4. 4

   Serve over rice, topped with the cucumbers, scallions, and sesame seeds.

   💡 Tip: A fried egg on top adds another 6g of protein if you want it.