Korean Beef Rice Bowls

Name: Korean Beef Rice Bowls
Yield: 10 servings
Cuisine: Korean
Ingredients: 0.5 Cup Soy Sauce; 1 Tbsp Rice Vinegar; 1 Tbsp Sesame Oil; 2 Tbsps Gochujang Paste; 2 Tbsps Brown Sugar; 2 Tbsps Honey; 1 Cup White Onions; 3 Tbsps Minced Garlic; 60 oz Lean Ground Beef (96/4); 0.5 Cup Green Onions; 2 Tbsps Red Chili Peppers (Sliced); 1 Tbsp Sesame Seeds; 2.5 Cups Dry Rice; 4 Cups Chicken Bone Broth; 2 Tbsps Garlic Salt; 6 Tbsps Light Mayo; 6 Tbsps Sriracha; 0.25 Cup Lemon Juice; 0.5 Tbsp Garlic Salt

Serves 10

facebook.com

Korean Beef Rice Bowls

facebook.com

Serves 10

Directions

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.
2Sauté diced white onions and minced garlic in a pan.
3Add lean ground beef to the pan with the onions and garlic, and chop it up.
4Once 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.
5To make the sriracha mayo, combine light mayo, sriracha, lemon juice, and garlic salt in a bowl and mix. Transfer to a squeeze bottle.
6Prepare the rice by cooking dry rice with chicken bone broth and garlic salt.
7Add the cooked Korean beef mixture to the cooked rice.
8Divide 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
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
2 Tbsps Gochujang Paste
2 Tbsps Brown Sugar
2 Tbsps Honey
1 Cup White Onions
3 Tbsps Minced Garlic
60 oz Lean Ground Beef (96/4)
0.5 Cup Green Onions
2 Tbsps Red Chili Peppers (Sliced)
1 Tbsp Sesame Seeds
2.5 Cups Dry Rice
4 Cups Chicken Bone Broth
2 Tbsps Garlic Salt
6 Tbsps Light Mayo
6 Tbsps Sriracha
0.25 Cup Lemon Juice
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.

Korean Beef Rice Bowls

Serves 10

facebook.com

Korean Beef Rice Bowls

facebook.com

Serves 10

Directions

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.
2Sauté diced white onions and minced garlic in a pan.
3Add lean ground beef to the pan with the onions and garlic, and chop it up.
4Once 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.
5To make the sriracha mayo, combine light mayo, sriracha, lemon juice, and garlic salt in a bowl and mix. Transfer to a squeeze bottle.
6Prepare the rice by cooking dry rice with chicken bone broth and garlic salt.
7Add the cooked Korean beef mixture to the cooked rice.
8Divide 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
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
2 Tbsps Gochujang Paste
2 Tbsps Brown Sugar
2 Tbsps Honey
1 Cup White Onions
3 Tbsps Minced Garlic
60 oz Lean Ground Beef (96/4)
0.5 Cup Green Onions
2 Tbsps Red Chili Peppers (Sliced)
1 Tbsp Sesame Seeds
2.5 Cups Dry Rice
4 Cups Chicken Bone Broth
2 Tbsps Garlic Salt
6 Tbsps Light Mayo
6 Tbsps Sriracha
0.25 Cup Lemon Juice
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.