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4
15 minutes
10 minutes
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Author:Matt Hussey
1 lb (454 g) 80/20 ground chuck
3–4 tablespoons gochujang sauce
1 teaspoon garlic paste or minced garlic
½ teaspoon black pepper
2 bags microwavable jasmine or white rice (8.8oz)
Chili crisp or chili oil
Sliced green onions
Sesame seeds (optional)
Quick Pickled Cucumbers
4 mini cucumbers, thinly sliced
1 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon light olive oil
1 teaspoon low-sodium soy sauce
¼ teaspoon crushed red pepper flakes
1 teaspoon garlic paste
¼ teaspoon black pepper
Thinly slice the cucumbers and place them in a bowl. Add the salt and sugar, toss well, and let sit for about 10 minutes to soften. Stir in the rice vinegar, olive oil, soy sauce, crushed red pepper flakes, garlic paste, and black pepper. Mix well and set aside.
Heat the rice according to package directions, or place the slightly opened bags on a griddle over medium-low heat until warmed through.
Preheat the griddle to medium heat. Add the ground beef and spread it out slightly so it browns evenly. Cook for 4–5 minutes, breaking it apart and flipping as it cooks.
Add the gochujang sauce, garlic paste, and black pepper to the beef. Stir until fully combined and the beef is evenly coated.
Divide the rice into bowls, then top with the cooked beef and pickled cucumbers.
Finish with chili crisp, sliced green onions, and sesame seeds if desired.
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