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Andrew Fowler

Korean Ground Beef Bowls with Zucchini

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 6 radishes thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp fine salt
  • 1 small ripe pear peeled, cored and grated
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves minced
  • 1 tbsp neutral oil divided
  • 2 medium zucchini cut into 1/2-inch half-moons
  • 1 lb 90% lean ground beef
  • 2 tsp toasted sesame oil
  • 2 tsp sesame seeds

Method
 

  1. Boil rice and water in a small saucepan. Cover; cook on low 18 minutes. Remove from heat; rest covered 10 minutes.
  2. Toss radishes with vinegar, sugar, and salt; rest 20 minutes while cooking. Separately mix pear, soy sauce, ginger, and garlic.
  3. Heat half the neutral oil in a large skillet over medium-high. Cook zucchini 6 to 8 minutes, turning occasionally, until browned and tender; transfer to a plate.
  4. Heat remaining oil. Press beef into a thin layer; sear 3 minutes, then crumble finely. Cook 3 to 4 minutes more until no pink remains and beef reaches 160°F.
  5. Add pear mixture; simmer 4 to 5 minutes until excess liquid evaporates. Remove from heat; add sesame oil.
  6. Fluff rice; divide among four bowls. Add beef, zucchini, and drained radishes; sprinkle measured sesame seeds over beef.