Korean BBQ Beef Bowls
Serves 5
Directions
- 1Add light and dark soy sauce to a bowl, then add garlic and ginger paste, gochujang, a squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
- 2Mix till smooth.
- 3Add light butter on medium heat.
- 4Cook chopped onions for 5 minutes till soft.
- 5Add lean ground beef and cook for 8 minutes till brown.
- 6Add the Korean marinade and mix till caramelised.
- 7Garnish with green onion and sesame seeds.
- 8Add low fat yogurt, gochujang, honey, and milk to a bowl.
- 9Mix till smooth.
- 10Make a salad with sliced cucumber, carrots, red and green onion, light soy sauce, sriracha, rice vinegar, and garlic powder.
- 11Mix the salad and store it in a container.
- 12Serve and enjoy.
Ingredients
- 1000 g Raw 5% 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 Fat Free/Low Fat Yogurt
- 20 g Gochujang Paste
- 20 g Honey
- for desired consistency 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 Sriracha
- 25 g Rice Vinegar
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds
Equipment
bowlwhiskpanspatula
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