Betty's Korean Beef Bowls on the Blackstone E-Series

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides a natural sweetness, while white sugar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

Shred up some carrot and daikon radish into a jar.

Add 1 cup of hot water, 3 to 4 tablespoons of rice wine vinegar, 1/2 teaspoon of salt, and 3 to 4 tablespoons of white sugar to the jar.

Mix the ingredients in the jar and let it cool.

Chill the pickled mixture in the refrigerator until ready to use.

In a bowl, combine soy sauce, rice wine vinegar, honey, garlic paste, ginger paste, and sesame oil to make the sauce.

Add a pinch of red pepper flakes to the sauce mixture, if desired.

Chop the green onions, separating the whites from the greens.

Preheat the Blackstone griddle to medium to medium-high heat (about 375 to 400°F).

Crumble the ground beef onto the griddle and cook it, stirring like taco meat.

Pour the sauce over the cooking beef and let it simmer.

Prepare a cornstarch slurry by mixing water with cornstarch, then drizzle it over the beef to thicken the sauce.

Add toasted black and white sesame seeds and some of the green onions to the beef mixture.

Crack 2 eggs onto the griddle and cook them to your liking.

Scoop the beef mixture over cooked white rice.

Top with extra sesame seeds, green onions, the fried egg, and lots of pickled carrot and daikon.

Drizzle with Japanese mayo or QP mayo and Sriracha, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens