Recipes by A.I.
Korean

Korean Beef Rice Bowls

Recipe from Skinnytaste

Cuisine
Korean
Protein
beef
Dietary
dairy-free; gluten-free when using certified gluten-free soy sauce and gochujang
Time
30 minutes

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • Cooking spray
  • 1 pound 93% lean ground beef
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon freshly grated ginger
  • 3 cups cooked brown rice
  • 1 small cucumber, sliced with the skin on
  • 2 tablespoons gochujang sauce, or more to taste
  • 1/2 tablespoon sesame seeds
  • 2 scallions, white and green parts sliced

Method

  1. Stir together the soy sauce, water, brown sugar, sesame oil, and red pepper flakes.
  2. Coat a large, deep nonstick skillet with cooking spray and heat it over high heat. Add the beef and cook for about 5 minutes, breaking it apart, until cooked through.
  3. Add the onion, garlic, and ginger; cook for 1 minute.
  4. Pour in the sauce, cover, and simmer over low heat for 10 minutes.
  5. Divide the rice among four bowls. Top each with beef, cucumber, gochujang, sesame seeds, and scallions. For a milder serving, omit the pepper flakes and serve the gochujang on the side.

To drink

Pairing
Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
On a budget
Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27

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