Gluten Free Dinner for 2! Korean Beef Bowl

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often cheaper.

Start by cooking the rice: combine 1/2 cup jasmine rice, 3/4 cup water, and a sprinkle of kosher salt in a pot. Bring to a boil, cover, and cook for 10 to 12 minutes.

Once the rice is done, set it aside.

In a hot pan, add 1 tablespoon of canola oil and sauté 2-3 cups of shredded napa cabbage and 3/4 cup of shredded carrot for about 5 minutes until the cabbage wilts. Add a pinch of salt.

Add 1/3 to 1/2 cup of vinegar to the wilted cabbage and carrot mixture, adjusting to taste. Set aside.

In the same hot pan, add 1 pound of ground beef and brown it, adding a copious amount of black pepper. Once browned, drain excess oil.

Add 2 tablespoons of neutral oil to the same pan, then add 2 tablespoons of garlic, 1 tablespoon of ginger, and half of the sliced scallions. Stir for 1-2 minutes, being careful not to burn the garlic and ginger.

Add 1/4 cup of gluten-free soy sauce and a squeeze of sriracha to the pan, followed by 1/4 cup of brown sugar. Stir and let it bubble for about a minute until it reduces and looks like a caramel sauce.

Add 2 tablespoons of toasted sesame oil to the sauce, then incorporate the drained ground beef into the sauce, turning off the heat.

To plate, start with a bed of jasmine rice, sprinkle with sesame seeds, top with the pickled napa cabbage and carrot mixture, and finally add the caramelized bulgogi ground beef. Garnish with remaining scallions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens