Korean BBQ Beef Bowls
Serves 5
Directions
- 1In a bowl, combine light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
- 2Mix all ingredients in the bowl until smooth.
- 3Add light butter to a frying pan on medium heat.
- 4Cook chopped onions for 5 minutes until soft.
- 5Add lean ground beef and cook for 8 minutes until fully brown.
- 6Pour the Korean marinade sauce you just made into the pan with the beef.
- 7Mix until the beef is caramelized.
- 8Garnish the beef with green onion and sesame seeds.
- 9For the Korean spicy sauce, combine low-fat yogurt, gochujang, and honey in a bowl.
- 10Add milk for desired consistency and mix until smooth.
- 11To make the salad, combine sliced cucumber, grated carrots, red onion, and green onion in a container.
- 12Add light soy sauce, sriracha, rice vinegar, garlic powder, and sesame seeds to the salad ingredients.
- 13Mix the salad thoroughly and store it in a separate container.
- 14Serve rice, beef, salad, and drizzle with the spicy sauce, garnished with green onions and sesame seeds.
Ingredients
- 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
- 1000 g Raw Minced/Ground Beef
- 50 g Green Onion
- 200 g Low Fat Yogurt
- 20 g Gochujang Paste
- 20 g Honey
- Milk
- 400 g Cucumber, thinly sliced
- 300 g Carrots, grated
- 250 g Red Onion, thinly sliced
- 100 g Green Onion
- 25 g Light Soy Sauce
- 25 g Sriracha
- 20 g Rice Vinegar
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds
Equipment
BowlWhiskFrying panSpatulaSqueeze bottleContainerKnifeSpoon
Tips
- The creamy gochujang sauce should be bottled and stored in the fridge, only serving when ready to eat.
- The sticky rice can be prepared ahead of time or leftover cooked rice can be used.
- The crunchy cucumber salad should be stored in a separate container for easier reheating and served cold when ready to eat.
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