Korean Beef Bowls

Rinse the Rice

Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear.

Combine the rinsed rice and 4 cups of water in a medium saucepan.

Bring to a boil over high heat, then immediately reduce heat to the lowest setting.

Cover tightly and cook for 15 minutes, then remove from heat and let steam, covered, for 5 more minutes.

Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, and black pepper.

Set the sauce aside.

Cook the Aromatics

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the white parts of the scallions to the skillet.

Cook, stirring, for about 1 minute until softened.

Add the minced garlic and grated ginger to the skillet.

Stir constantly and cook for 30 seconds until fragrant.

Brown the Beef

Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon.

Cook for 6 to 8 minutes, stirring occasionally, until the beef is fully browned and no pink remains.

Carefully tilt the skillet and spoon out any excess grease.

Add the Sauce

Pour the prepared sauce over the browned beef in the skillet.

Stir well to coat the beef evenly and cook for 2 minutes until the sauce thickens slightly.

Assemble the Bowls

Fluff the rice with a fork and divide it evenly among four bowls.

Spoon the Korean beef mixture on top of the rice in each bowl.

Garnish each bowl with the green parts of the scallions and sesame seeds.

Drizzle with sriracha if desired and serve immediately.