Name: Korean Style Beef Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 150 g Basmati rice; 3 Mini cucumbers; 3 tbsp Soy sauce for the cucumber salad; 1 tsp Sesame oil for the cucumber salad; 1 tbsp Lemon juice for the cucumber salad; 1 tbsp Rice vinegar; 1 tsp Gochujang for the cucumber salad; 1/2 tsp Chili flakes for the cucumber salad; 1/2 tsp Garlic powder for the cucumber salad; 400 g Ground meat of your choice; 1 1/2 tsp Gochujang for the ground meat; 4 tbsp Soy sauce for the ground meat; 1 tbsp Sesame oil for the ground meat; 1 tsp Sriracha; 1 tbsp Lemon juice for the ground meat; 1 tbsp Honey; 1/2 tsp Chili flakes for the ground meat; 1/2 tsp Garlic powder for the ground meat; 2 Eggs; 2 tsp Sesame seeds; 1 Avocado; 2 Spring onions; 2 tsp Crispy chili oil; 2 tbsp Sriracha mayo; 100 g Kimchi, optional

Korean Style Beef Bowl

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DifficultyEasy

Preparation20 Min.

Cooking25 Min.

Resting5 Min.

Ingredients

2Servings

150 gBasmati rice
3Mini cucumbers
3 tbspSoy sauce for the cucumber salad
1 tspSesame oil for the cucumber salad
1 tbspLemon juice for the cucumber salad
1 tbspRice vinegar
1 tspGochujang for the cucumber salad
1/2 tspChili flakes for the cucumber salad
1/2 tspGarlic powder for the cucumber salad
400 gGround meat of your choice
1 1/2 tspGochujang for the ground meat
4 tbspSoy sauce for the ground meat
1 tbspSesame oil for the ground meat
1 tspSriracha
1 tbspLemon juice for the ground meat
1 tbspHoney
1/2 tspChili flakes for the ground meat
1/2 tspGarlic powder for the ground meat
2Eggs
2 tspSesame seeds
1Avocado
2Spring onions
2 tspCrispy chili oil
2 tbspSriracha mayo
100 gKimchi, optional

Nutritional information per serving

Kcal850

Carbs78 g

Protein38 g

Fat43 g

Steps

Step 1

150 g Basmati rice

Cook the basmati rice according to the package instructions.

Step 2

3 Mini cucumbers · 3 tbsp Soy sauce for the cucumber salad · 1 tsp Sesame oil for the cucumber salad · 1 tbsp Lemon juice for the cucumber salad · 1 tbsp Rice vinegar · 1 tsp Gochujang for the cucumber salad · 1/2 tsp Chili flakes for the cucumber salad · 1/2 tsp Garlic powder for the cucumber salad · 1 tsp Sesame seeds

Cut the mini cucumbers into thin slices. Toss with 3 tbsp soy sauce, 1 tsp sesame oil, lemon juice, rice vinegar, gochujang, chili flakes, and garlic powder. Let sit briefly, then sprinkle with a little sesame.

Step 3

400 g Ground meat of your choice · 1 1/2 tsp Gochujang for the ground meat · 4 tbsp Soy sauce for the ground meat · 1 tbsp Sesame oil for the ground meat · 1 tsp Sriracha · 1 tbsp Lemon juice for the ground meat · 1 tbsp Honey · 1/2 tsp Chili flakes for the ground meat · 1/2 tsp Garlic powder for the ground meat

Cook the ground meat in a hot pan, breaking it up as it browns. Stir in the gochujang, 4 tbsp soy sauce, 1 tbsp sesame oil, sriracha, lemon juice, and honey. Season with chili flakes and garlic powder, then simmer briefly.

Step 4

2 Eggs · 1 Avocado · 2 Spring onions

Fry or soft-boil the eggs as desired. Slice the avocado and cut the spring onions into rings.

Step 5

1 tsp Sesame seeds · 2 tsp Crispy chili oil · 2 tbsp Sriracha mayo · 100 g Kimchi, optional

Divide the rice among bowls and arrange the ground meat, cucumber salad, and egg on top. Top with avocado, spring onions, sesame, crispy chili oil, and sriracha mayo. Add kimchi if desired.