Korean ground beef and rice bowls

Step by Step

Step 1

Cook rice as per package instructions. I usually make Instant Pot brown rice or Instant Pot basmati rice.

Step 2

While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain the fat.

Step 3

Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.

Step 4

Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.

Step 5

Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.

Step 6

Fluff rice with a fork and serve Korean ground beef over it.

Tips and Warnings

Store: Refrigerate leftovers in an airtight container for up to 5 days. Store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices. Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally.
Freeze: If it contains zucchini, do not freeze. If you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Other firm veggies: Like cabbage, broccoli or even cauliflower. Whatever you have on hand.
Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
Fresh garlic or ginger substitutes: If missing fresh, use 1 tsp of garlic powder and 1/2 tsp ground ginger.