Korean BBQ Beef Bowls

Serves 5
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Directions

  1. 1In a bowl, combine light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
  2. 2In a bowl, combine light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
  3. 3In a bowl, combine light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
  4. 4Mix all ingredients in the bowl until smooth.
  5. 5Mix all ingredients in the bowl until smooth.
  6. 6Mix all ingredients in the bowl until smooth.
  7. 7Add light butter to a frying pan on medium heat.
  8. 8Add light butter to a frying pan on medium heat.
  9. 9Add light butter to a frying pan on medium heat.
  10. 10Cook chopped onions for 5 minutes until soft.
  11. 11Cook chopped onions for 5 minutes until soft.
  12. 12Cook chopped onions for 5 minutes until soft.
  13. 13Add lean ground beef and cook for 8 minutes until fully brown.
  14. 14Add lean ground beef and cook for 8 minutes until fully brown.
  15. 15Add lean ground beef and cook for 8 minutes until fully brown.
  16. 16Pour the Korean marinade sauce you just made into the pan with the beef.
  17. 17Pour the Korean marinade sauce you just made into the pan with the beef.
  18. 18Pour the Korean marinade sauce you just made into the pan with the beef.
  19. 19Mix until the beef is caramelized.
  20. 20Mix until the beef is caramelized.
  21. 21Mix until the beef is caramelized.
  22. 22Garnish the beef with green onion and sesame seeds.
  23. 23Garnish the beef with green onion and sesame seeds.
  24. 24Garnish the beef with green onion and sesame seeds.
  25. 25For the Korean spicy sauce, combine low-fat yogurt, gochujang, and honey in a bowl.
  26. 26For the Korean spicy sauce, combine low-fat yogurt, gochujang, and honey in a bowl.
  27. 27For the Korean spicy sauce, combine low-fat yogurt, gochujang, and honey in a bowl.
  28. 28Add milk for desired consistency and mix until smooth.
  29. 29Add milk for desired consistency and mix until smooth.
  30. 30Add milk for desired consistency and mix until smooth.
  31. 31To make the salad, combine sliced cucumber, grated carrots, red onion, and green onion in a container.
  32. 32To make the salad, combine sliced cucumber, grated carrots, red onion, and green onion in a container.
  33. 33To make the salad, combine sliced cucumber, grated carrots, red onion, and green onion in a container.
  34. 34Add light soy sauce, sriracha, rice vinegar, garlic powder, and sesame seeds to the salad ingredients.
  35. 35Add light soy sauce, sriracha, rice vinegar, garlic powder, and sesame seeds to the salad ingredients.
  36. 36Add light soy sauce, sriracha, rice vinegar, garlic powder, and sesame seeds to the salad ingredients.
  37. 37Mix the salad thoroughly and store it in a separate container.
  38. 38Mix the salad thoroughly and store it in a separate container.
  39. 39Mix the salad thoroughly and store it in a separate container.
  40. 40Serve rice, beef, salad, and drizzle with the spicy sauce, garnished with green onions and sesame seeds.
  41. 41Serve rice, beef, salad, and drizzle with the spicy sauce, garnished with green onions and sesame seeds.
  42. 42Serve rice, beef, salad, and drizzle with the spicy sauce, garnished with green onions and sesame seeds.

Ingredients

  • 65 g Light Soy Sauce
  • 65 g Light Soy Sauce
  • 65 g Light Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 1.5 Tbsp Garlic Paste
  • 1.5 Tbsp Garlic Paste
  • 1.5 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Ginger Paste
  • 60 g Gochujang Paste
  • 60 g Gochujang Paste
  • 60 g Gochujang Paste
  • 30 g Honey
  • 30 g Honey
  • 30 g Honey
  • 50 g Oyster Sauce
  • 50 g Oyster Sauce
  • 50 g Oyster Sauce
  • 30 g Rice Vinegar
  • 30 g Rice Vinegar
  • 30 g Rice Vinegar
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 100 g White Onion, finely chopped
  • 100 g White Onion, finely chopped
  • 100 g White Onion, finely chopped
  • 1000 g Raw Minced/Ground Beef
  • 1000 g Raw Minced/Ground Beef
  • 1000 g Raw Minced/Ground Beef
  • 50 g Green Onion
  • 50 g Green Onion
  • 50 g Green Onion
  • 200 g Low Fat Yogurt
  • 200 g Low Fat Yogurt
  • 200 g Low Fat Yogurt
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 20 g Honey
  • 20 g Honey
  • 20 g Honey
  • Milk
  • Milk
  • Milk
  • 400 g Cucumber, thinly sliced
  • 400 g Cucumber, thinly sliced
  • 400 g Cucumber, thinly sliced
  • 300 g Carrots, grated
  • 300 g Carrots, grated
  • 300 g Carrots, grated
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 100 g Green Onion
  • 100 g Green Onion
  • 100 g Green Onion
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 25 g Sriracha
  • 25 g Sriracha
  • 25 g Sriracha
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 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.
Korean BBQ Beef Bowls | Clip Recipe