Korean Glazed Beef & Cucumber Rice Bowl

A fast Korean-inspired beef bowl balances savory-sweet glazed beef with nutty brown rice and a crisp quick-pickled cucumber side.

Total time: 55 minutes
Servings: —
Estimated total cost: About $4–$6 in ingredients used; a full 1-pound package of the sale ground beef costs $7.99.
Calories per serving: —

Rinse 1/3 cup dry brown rice. Combine the 1/3 cup brown rice with 3/4 cup water in a small covered saucepan, bring to a boil, reduce to low, and simmer for 40 minutes; remove from the heat, rest covered for 5 minutes, and fluff.
While the rice cooks, thinly slice 1/2 medium cucumber and toss it with 2 teaspoons rice vinegar, 1/4 teaspoon granulated sugar, and 1/8 teaspoon kosher salt. Let stand for 15 minutes, then drain.
Stir together 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, and 1 teaspoon gochujang.
Heat a skillet over medium-high. Add 6 ounces ground beef, 1 minced garlic clove, 1 teaspoon grated ginger root, and 2 tablespoons sliced green onions; sauté for 6 to 8 minutes, breaking up the beef, until browned and cooked to 160°F.
Pour in all the prepared sauce and sauté for 2 minutes, stirring until the beef is glossy and the sauce lightly clings to it.
Arrange the cooked components in a shallow bowl, garnish with 1 teaspoon sesame seeds, and serve.

Health: One serving has approximately 650 calories, 34 grams of protein, whole-grain carbohydrates, and a generous serving of cucumber.

Drink pairing: An off-dry Riesling or cold unsweetened green tea balances the bowl’s savory heat and tangy cucumber.

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