Korean sesame beef bowls

​In a small pot, combine the jasmine rice, a pinch of salt, and 1½ cups of water. Bring to a boil over high heat, then immediately cover with a lid and lower the heat to a gentle simmer. Cook for 10–12 minutes until tender. Remove from the heat, keeping it covered so it steams and stays warm.

​While the rice cooks, mix the rice vinegar, 1 tsp of sugar, and a pinch of salt and pepper in a medium bowl. Add your cucumber rounds, toss well to coat, and set them aside to quick-pickle while you cook the rest.

​Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add the scallion whites (and your carrots or pak choi if you are using them) and cook for 2–3 minutes until just softened. Season with a tiny pinch of salt and pepper, then transfer them to a small side plate.

​Return the empty skillet to medium-high heat. Add the ground beef and cook, breaking it up with your spoon, for about 5–6 minutes until fully browned. Carefully drain off any excess grease from the pan.

​Add the minced garlic and cook for 30 seconds until fragrant. Next, pour in the gochujang paste, soy sauce, honey, and 2–3 tablespoons of water. Stir vigorously to break down the paste into a smooth, glossy sauce. Let it simmer for 2 minutes until the glaze thickens and clings to the meat, then turn off the heat and stir in the sesame oil.

​Fluff your rice with a fork. Divide the rice between two bowls. Top with sections of the sticky Gochujang beef, the sautéed scallions/veggies, and a generous pile of the drained pickled cucumbers.

​Garnish everything with the scallion greens and a heavy sprinkle of sesame seeds.

​The Secret “Pro” Move: HelloFresh often suggests stirring the leftover vinegar-sugar liquid from the cucumber bowl right into the cooked jasmine rice just before plating. It mimics traditional sushi rice and cuts through the richness of the beef perfectly.