Korean Beef Rice Bowls

Serves 10
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Directions

  1. 1Combine soy sauce, rice vinegar, sesame oil, gochujang paste, brown sugar, and honey in a bowl and mix well to create the Korean sauce. Set aside.
  2. 2Combine soy sauce, rice vinegar, sesame oil, gochujang paste, brown sugar, and honey in a bowl and mix well to create the Korean sauce. Set aside.
  3. 3Combine soy sauce, rice vinegar, sesame oil, gochujang paste, brown sugar, and honey in a bowl and mix well to create the Korean sauce. Set aside.
  4. 4Sauté diced white onions and minced garlic in a pan.
  5. 5Sauté diced white onions and minced garlic in a pan.
  6. 6Sauté diced white onions and minced garlic in a pan.
  7. 7Add lean ground beef to the pan with the onions and garlic, and chop it up.
  8. 8Add lean ground beef to the pan with the onions and garlic, and chop it up.
  9. 9Add lean ground beef to the pan with the onions and garlic, and chop it up.
  10. 10Once the beef is almost cooked, add the Korean sauce, green onions, and sliced red chili peppers. Mix until well combined and it looks like the video.
  11. 11Once the beef is almost cooked, add the Korean sauce, green onions, and sliced red chili peppers. Mix until well combined and it looks like the video.
  12. 12Once the beef is almost cooked, add the Korean sauce, green onions, and sliced red chili peppers. Mix until well combined and it looks like the video.
  13. 13To make the sriracha mayo, combine light mayo, sriracha, lemon juice, and garlic salt in a bowl and mix. Transfer to a squeeze bottle.
  14. 14To make the sriracha mayo, combine light mayo, sriracha, lemon juice, and garlic salt in a bowl and mix. Transfer to a squeeze bottle.
  15. 15To make the sriracha mayo, combine light mayo, sriracha, lemon juice, and garlic salt in a bowl and mix. Transfer to a squeeze bottle.
  16. 16Prepare the rice by cooking dry rice with chicken bone broth and garlic salt.
  17. 17Prepare the rice by cooking dry rice with chicken bone broth and garlic salt.
  18. 18Prepare the rice by cooking dry rice with chicken bone broth and garlic salt.
  19. 19Add the cooked Korean beef mixture to the cooked rice.
  20. 20Add the cooked Korean beef mixture to the cooked rice.
  21. 21Add the cooked Korean beef mixture to the cooked rice.
  22. 22Divide the rice and beef into meal prep containers, garnish with green onions and chili peppers, and add sriracha mayo.
  23. 23Divide the rice and beef into meal prep containers, garnish with green onions and chili peppers, and add sriracha mayo.
  24. 24Divide the rice and beef into meal prep containers, garnish with green onions and chili peppers, and add sriracha mayo.

Ingredients

  • 0.5 Cup Soy Sauce
  • 0.5 Cup Soy Sauce
  • 0.5 Cup Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Gochujang Paste
  • 2 Tbsps Gochujang Paste
  • 2 Tbsps Gochujang Paste
  • 2 Tbsps Brown Sugar
  • 2 Tbsps Brown Sugar
  • 2 Tbsps Brown Sugar
  • 2 Tbsps Honey
  • 2 Tbsps Honey
  • 2 Tbsps Honey
  • 1 Cup White Onions
  • 1 Cup White Onions
  • 1 Cup White Onions
  • 3 Tbsps Minced Garlic
  • 3 Tbsps Minced Garlic
  • 3 Tbsps Minced Garlic
  • 60 oz Lean Ground Beef (96/4)
  • 60 oz Lean Ground Beef (96/4)
  • 60 oz Lean Ground Beef (96/4)
  • 0.5 Cup Green Onions
  • 0.5 Cup Green Onions
  • 0.5 Cup Green Onions
  • 2 Tbsps Red Chili Peppers (Sliced)
  • 2 Tbsps Red Chili Peppers (Sliced)
  • 2 Tbsps Red Chili Peppers (Sliced)
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 2.5 Cups Dry Rice
  • 2.5 Cups Dry Rice
  • 2.5 Cups Dry Rice
  • 4 Cups Chicken Bone Broth
  • 4 Cups Chicken Bone Broth
  • 4 Cups Chicken Bone Broth
  • 2 Tbsps Garlic Salt
  • 2 Tbsps Garlic Salt
  • 2 Tbsps Garlic Salt
  • 6 Tbsps Light Mayo
  • 6 Tbsps Light Mayo
  • 6 Tbsps Light Mayo
  • 6 Tbsps Sriracha
  • 6 Tbsps Sriracha
  • 6 Tbsps Sriracha
  • 0.25 Cup Lemon Juice
  • 0.25 Cup Lemon Juice
  • 0.25 Cup Lemon Juice
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt

Equipment

bowlspoonpanspatulasqueeze bottlemeal prep containers

Tips

  • You can freeze these bowls and reheat them in just 5 minutes.
  • To reheat, cover a frozen rice bowl with a wet paper towel and microwave for 5-6 minutes, stirring halfway through. Garnish with green onions and sriracha mayo.