Serves 5
Directions
- 1In a bowl, add light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
- 2Mix the ingredients until smooth to create the Korean marinade.
- 3Add light butter to a pan on medium heat.
- 4Cook chopped onions for 5 minutes until soft.
- 5Add lean ground beef to the pan with the onions.
- 6Cook the ground beef for 8 minutes until fully brown.
- 7Pour the Korean marinade you just made over the cooked beef.
- 8Mix until the beef is caramelized.
- 9Garnish the beef with green onion and sesame seeds.
- 10For the Korean spicy sauce, add low-fat yogurt, gochujang, and honey to a bowl.
- 11Add milk for desired consistency.
- 12Mix the sauce until smooth.
- 13For the salad, add sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder to a container.
- 14Mix the salad well and store it in a separate container.
- 15Assemble the bowls by adding sticky rice, the Korean BBQ beef, and the crunchy cucumber salad.
- 16Drizzle with the creamy gochujang sauce and sprinkle with sesame seeds and green onions.
Ingredients
- 1000 g Raw Minced/Ground Beef
- 65 g Light Soy Sauce
- 20 g Dark Soy Sauce
- 1.5 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 60 g Gochujang Paste
- 30 g Honey
- 50 g Oyster Sauce
- 30 g Rice Vinegar
- 2 Tbsp Sesame Seeds
- 20 g Light Butter
- 100 g White Onion, finely chopped
- 50 g Green Onion, chopped
- 200 g Low Fat Yogurt
- 20 g Gochujang Paste
- 20 g Honey
- Milk/Evaporated Milk
- 250 g Uncooked Jasmine or Basmati Rice
- 2 Tbsp Sesame Seeds
- 400 g Cucumber, thinly sliced
- 300 g Carrots, grated
- 250 g Red Onion, thinly sliced
- 100 g Green Onion, chopped
- 25 g Light Soy Sauce
- 20 g Rice Vinegar
- 25 g Sriracha
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds
Equipment
BowlWhiskPanSpatulaFood containerKnife
Tips
- Store the creamy gochujang sauce in the fridge and only serve when ready to eat.
- Prepare sticky rice ahead of time or use leftover cooked rice.
- Store the crunchy cucumber salad in a separate container to make reheating easier and serve it cold when ready to eat.
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