Korean Beef Rice Bowl
Rice bowl topped with sweet and savory ground beef, fresh vegetables, and gochujang mayo.
Servings: 4
Ingredients
- 2 cups Rice, medium grain or short grain or 4 cups Cooked rice
- 2½ cups Water
- 2 lbs Ground beef
- ¼ cup Soy sauce
- ¼ cup Brown sugar
- 1 Tbsp Garlic minced or grated
- 3 Tbsp Ginger grated
- ½ tsp Salt
- ½ tsp Pepper
- 1 Tbsp Sesame oil
- 1 head Romaine lettuce
- 2 Scallions
- 1 cup Pea shoots optional
- 1 Tbsp Toasted sesame seeds optional
Quick Pickled Radish
- 1 lb Radish
- ½ cup Sugar
- ½ cup Vinegar
- 1 cup Water
Gochujang Mayo Sauce
- ¼ cup Gochujang
- ⅓ cup Mayonnaise
Instructions
- Put 2 cups of medium or short grain rice and 2 1/2 cups of water in a pot or sauce pan. Place the lid on and cook over high heat until the water starts boiling. Then, turn the heat down to low and cook for 20 minutes. Remove rice from heat and let it rest for 5 minutes.
- While the rice is cooking, prepare the ground beef. Preheat a skillet over medium heat and add ground beef, soy sauce, brown sugar, minced garlic, grated ginger, salt, and pepper. Break up the ground beef in the skillet. Stir occasionally and cook for 15 minutes. Once the beef is cooked through, push the ground beef to one side of the pan and soak up the grease with paper towels. Add sesame oil at the end and stir to coat the ground beef.
- While the beef is cooking, prepare the quick-pickled radishes. First, cut the radishes into thin slices, about 1/8 inch. Then, mix together sugar, vinegar, and water to make the pickling solution. Pickle the radishes in the pickling solution for 15 minutes.
- Prepare the vegetable toppings. Cut the romaine lettuce into shreds and chop the scallions. Pea shoots only need to be washed.
- Make the gochujang-mayo sauce by mixing gochujang with mayonnaise.
- Assemble the rice bowl. Put cooked rice in a bowl and top with ground beef, lettuce, pickled radish, scallions, and pea shoots. Add gochujag-mayo sauce and a sprinkle of toasted sesame seeds.