Korean-Style Beef Rice Bowl with Cucumbers

Directions

1. Rinse the jasmine rice in a strainer under cold water until the water runs clear, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. While the rice cooks, wash and dry all produce.
3. In a medium bowl, whisk together rice vinegar, honey, and crushed red pepper to make a quick dressing for the cucumber.
4. When the liquid reaches a boil, give the dressing a stir, cover the pan, and reduce heat to low. Simmer until the rice absorbs the liquid, about 15 to 18 minutes, then keep it covered off the heat for 5 minutes.
5. Trim the ends off the cucumbers, slice into very thin rounds, and toss with the dressing in the bowl.
6. Peel and grate or mince the ginger and place it in a small bowl. Peel and mince or press the garlic and add it to the ginger.
7. To the ginger and garlic, add soy sauce, sesame oil, and honey.
8. Preheat a nonstick skillet over medium-high heat.
9. Trim and slice the green onions into ¼-inch pieces and set aside in a small bowl.
10. Add the ground beef to the hot skillet and cook, breaking it up, until browned and crumbly, about 3–4 minutes.
11. Pour the soy-garlic-ginger mixture over the beef and cook for another 1–2 minutes, letting the flavors blend and cheering the beef to finish cooking. Stir in about ¾ of the green onions, keeping the rest for garnish.
12. Uncover the rice and fluff with a fork.
13. To serve, divide the rice and beef between plates, top with the cucumber salad and scatter the remaining green onions. Finish with a drizzle of chili-garlic sauce and enjoy.