Quick Korean Beef Rice Bowl | WEEKNIGHTING

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Cut the ends off 4 baby cucumbers and slice them into semi-thin coins.

Add a heaping tablespoon of salt, a heaping tablespoon of sugar, and 2 tablespoons of rice vinegar to the cucumbers.

Stir the cucumbers to help release their liquid and set aside.

In the same bowl, add 2 cups of bean sprouts, a heaping tablespoon of salt, a heaping tablespoon of sugar, and 2 tablespoons of rice vinegar.

Stir to combine and marinate the bean sprouts.

Julienne peel carrots to yield 2 cups, add a heaping tablespoon of salt, a heaping tablespoon of sugar, and 2 tablespoons of rice vinegar, and stir to combine.

Let all three pickles marinate for 20 minutes.

Heat a medium non-stick pan over medium-high heat and add 1 pound of 80/20 ground beef, breaking it down as it cooks.

After 4-5 minutes, the beef should be crumbled into small chunks with a brown crust.

In a separate container, combine 100 grams of soy sauce, 15 grams of sesame oil, 25 grams of rice vinegar, 25 grams of brown sugar, 20 grams of grated ginger, 10 grams of grated garlic, and 15 grams of gochujang sauce.

Stir the marinade to combine and add it to the cooked beef, cooking until it thickens into a syrupy glaze for about 60 seconds.

Remove the beef from heat and let it cool in a bowl.

Wipe out the pan and add a drizzle of olive oil and 1 pound of cleaned large leaf spinach with a pinch of salt and 2 tablespoons of sesame seeds.

Stir for about 90 seconds until the spinach is soft but not mushy, then move it to a bowl to cool.

Fry an egg in the same pan for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens