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Korean-Style Beef and Rice with Pickled Cucumbers

Looking for a quick and easy meal that's packed full of flavor and your family will love? This Korean-inspired beef and rice recipe is just that!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Korean
Keyword: 30 minute meals, Asian, Beef, dinner, Korean, Rice, simple meals
Servings: 4


  • vegetable peeler
  • box grater


  • 1 cup jasmine rice
  • 4 tbsp white wine vinegar
  • 3 scallions
  • 2 cucumber
  • 3 carrots
  • 3 tsp hot sauce optional (I used sriracha)
  • 4 tbsp sour cream
  • 1 lb ground beef
  • 1 tsp sugar
  • 2 tbsp butter


  • ¾ cup soy sauce
  • ¾ cup brown sugar
  • tbsp garlic minced
  • ¾ tbsp ginger grated
  • 1 tbsp sesame oil
  • 3/4 cup apple juice


  • Prep all veggies. Thinly slice scallions separating whites from greens. Peel carrot and grate with box grater.
  • Heat 1½ cups of water, rice, and a pinch of salt in a small pot. Once boiling, reduce heat to simmer and cover. Cook for 15-18 minutes. Remove from heat.
  • While rice cooks, in a small pot, combine soy sauce, brown sugar, and apple juice. Heat on low until sugar melts. Once melted, let cool. Stir in garlic, ginger, and sesame oil. Set aside.
  • Using a vegetable peeler, peel cucumber into thin slices. (Don't include seedy middle part)
  • In a medium bowl, combine 2 tbsp. vinegar and 1 tsp sugar. Add cucumber slices and coat. Set aside.
  • Combine sour cream and hot sauce in another small bowl. Set aside.
  • Heat a drizzle of olive oil in a large pan over med-high heat. Add carrots and cook until tender (about a minute). Salt and pepper carrots. Place in small bowl and set aside.
  • In same pan, heat another drizzle of oil. Add scallion whites and cook until tender. Brown beef with a pinch of salt and pepper.
  • Add 2 tbsp. vinegar and sauce mixture to beef. Bring to a simmer and then remove from heat.
  • Top rice with beef mixture, scallion greens, carrots, and sour cream. Serve with a side of cucumbers. Enjoy!