Ground beef bowl version 1

1. Cook white rice according to package instructions and divide between two bowls as the base.
2. Rehydrate dried wakame seaweed in cold water for 10 minutes, then drain and set aside.
3. Thinly slice the red bell pepper and cucumber into julienne strips; slice the red onion into thin rings.
4. Heat a splash of sesame oil in a pan over medium-high heat, add minced garlic and ginger, then cook the ground beef until browned, seasoning with soy sauce. Drain excess fat.
5. In the same pan, briefly sauté the corn and edamame for 2–3 minutes until warmed through.
6. Arrange the cooked ground beef, corn, edamame, wakame, red onion, bell pepper, and cucumber in separate sections over the rice in each bowl.
7. Drizzle generously with gochujang or sriracha sauce over the top of all ingredients.
8. Finish with a sprinkle of black sesame seeds and a drizzle of sesame oil before serving.

Tip: For extra depth, mix a small amount of rice vinegar into the red onion slices and let them sit for 5 minutes — this quick pickle cuts through the richness of the beef and brightens the whole bowl.