1-Heat a skillet over medium-high heat and add 2 tablespoons of butter. Once it’s melted, toss in the minced garlic, shallots, and bell peppers, sautéing for about 2 minutes until they soften and release their aroma.

2-Add the 1 1/2 pounds of lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned, which takes around 5-7 minutes, stirring occasionally to mix in the veggies.

3-Stir in 1/2 cup of tamari, 2 to 3 tablespoons of Korean chili paste, 2 tablespoons of maple syrup or honey, 1/4 cup of pickled ginger, and 2 tablespoons of water. Let it simmer for 3-4 minutes to blend the flavors fully.

4-While the beef mixture cooks, prepare your rice or cauliflower rice according to package instructions. This will serve as the base for your bowls.

5-For the cucumber salad, slice the 4 cucumbers thinly and mix with 1 tablespoon of Korean chili paste, 1/4 cup of vinegar, 2 tablespoons of green onions, salt, and chili flakes. Let it sit for 10 minutes to pickle.

6-Assemble your bowls by layering the cooked rice, beef mixture, and cucumber salad. Top with 1/4 cup of sesame seeds and any extra garnishes like green onions or roasted peanuts for added crunch.

7-Serve right away to enjoy the best taste and texture. This korean beef bowl pairs wonderfully with a cold drink from our site, like the one in our festive cocktail recipes.