Korean Beef Bowls with Rice and Quick Pickles

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Gochujang Beef

1. Mince 4 garlic cloves and grate 1 teaspoon fresh ginger; thinly slice 3 scallions, keeping the whites and greens separated. 5 min
2. In a small bowl, whisk together 3 tablespoons gochujang, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon brown sugar until smooth. 3 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering, then add the scallion whites, garlic, and ginger and stir-fry for 1 minute until fragrant. 2 min
4. Timing-sensitive step. Add 1½ pounds ground beef and cook, breaking it up with a spoon, for 5–6 minutes until browned and cooked through with no pink remaining. 6 min
5. Timing-sensitive step. Pour the gochujang sauce over the beef and toss to coat, cooking for 1–2 minutes until the sauce thickens and glazes the meat. 2 min
6. Remove from heat and scatter 1 tablespoon toasted sesame seeds and the scallion greens over the beef.

Steamed Pouch Ricebase

1. Microwave both 8.5 oz rice pouches according to package directions, about 90 seconds each, until steaming hot. 3 min
2. Tear open the pouches and divide the rice evenly among 4 bowls as the base for the beef and pickles.

Quick Cucumber Picklesside

1. Thinly slice 4 Persian cucumbers into rounds and place them in a medium bowl. 4 min
2. Add 3 tablespoons rice vinegar, 1 teaspoon granulated sugar, ¾ teaspoon kosher salt, 1 teaspoon sesame oil, and ¼ teaspoon red pepper flakes to the cucumbers and toss well to combine. 2 min
3. Let the cucumbers sit and quick-pickle for 10 minutes, tossing once halfway through. 10 min
4. Sprinkle 1 teaspoon toasted sesame seeds over the pickles and serve alongside the beef bowls.