Korean-Style Beef Rice Bowl with Cucumbers

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 English cucumbers

2 cloves garlic

2 (1 inch) pieces ginger root

1 small bunch green onions (scallions)

1 cup jasmine rice

1 ½ lb lean ground beef

chili-garlic sauce

crushed red pepper

honey

rice vinegar

soy sauce

toasted sesame oil

Directions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

In a large salad bowl, combine and whisk together rice vinegar, honey, and crushed red pepper.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Trim off and discard the ends of the cucumbers; slice the cucumbers crosswise into very thin rounds. Add to the salad bowl and toss.

Peel and grate or mince the ginger. Transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.

To the ginger and garlic, add soy sauce, sesame oil, and honey.

Preheat a nonstick skillet over medium-high heat.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.

Once the skillet is hot, add the ground beef to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes.

Add the soy sauce mixture and about ¾ of the green onions (save the rest for garnishing) to the beef; stir to combine and cook for an additional 1 to 2 minutes.

Uncover the rice and fluff with a fork.

To serve, divide the rice, beef, and cucumbers between plates; garnish with the remaining green onions and chili-garlic sauce. Enjoy!