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Spicy Korean Beef Bowl

  • 4 days ago
  • 2 min read

This has gotta be the best way to get all the flavors you want and not sacrifice nutrients. Grains, protein, fiber, veggies, and a whole lot of spice (or only a little if you want it)

Ingredients

  • 8oz Ground Beef

  • 2 TBSP Brown Sugar

  • 1 TBSP Gochujang

  • 2 TBSP Soy Sauce

  • 2 Clove of Garlic

  • 1 tsp fresh ginger

  • 1 tsp rice wine vinegar

  • 1 Cucumber

  • 1/2 Cup uncooked rice

  • Shredded Carrots

  • 2 Green Onions

  • Mayo (Optional)

  • Kimchi (Optional)

  • Sesame Seeds (Optional, for Garnish)

Preparation

  1. Wash and Cook Rice: Wash rice under water until it runs clear. Cook rice according to the package using a stove or rice cooker. 

  2. Prep Ingredients. Peel and grate ginger, cut cucumber lengthwise and then slice into 1/4 inch pieces; slice green onions separating whites and greens; mince or grate garlic.

  3. Make Cucumber Salad: Combine the whites from the green onion, cucumbers, and shredded carrots. Once combined, drain any liquid. Add 1 tsp rice wine vinegar, a pinch of sugar, and salt and pepper to taste. If adding kimchi, add this as well.

  4. Mix Sauce: mix together the brown sugar, sesame oil, remaining rice vinegar, gochujang, grated garlic, and ginger in a small bowl until the sugar is dissolved and everything is combined.

  5. Make Beef: In a large steel pan, turn heat to medium and preheat the pan until it passes the water test. Drizzle a little oil and then place the beef (or protein of choice) into the pan and press flat. Break into small pieces and continue to cook until it is cooked through and protein is nice and crispy. Add sauce in and reduce until it is thickened to your preference. If you need to thin it out, add in water a little bit at a time.

  6. Assemble and Garnish: add rice, beef mixture, and the cucumber salad to large sided bowls. Garnish with green onions and sesame seeds if desired.

  7. Optional but HIGHLY RECOMMEND: Mix together a little bit of mayo and gochujang to your preference. Thin with a bit of water until it is drizzleable.

Tips and Best Practices

  • If you love spicy food, add some of your favorite asian hot sauce to the top. One thing that I like doing instead, is mixing mayo and a little bit of gochujang to drizzle on top. It brings a nice creaminess to the dish.

  • One thing I always add to the cucumber salad is a bit of bang bang seasoning. It has some chili, ginger, and other spices that give it a bit of flavor.

 
 
 

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