My Korean KitchenKorean Ground Beef and Rice Bowls
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Ingredients
Serves 4- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 Tbsp minced garlic
- 2 stalk green onions (, thinly sliced)
- asparagus (, pan fried)
- avocado (, thinly sliced)
- bell peppers (, pan fried)
- broccoli (, steamed or pan fried)
- cucumber (, thinly sliced)
- 500 g beef mince ((1.1 pound))
- egg (, sunny side up)
- 1 Tbsp water
- 1/4 cup soy sauce (, regular)
- 1 Tbsp sugar
- 1 tsp rice vinegar
- 1.5 Tbsp rice wine
- 2 cups cooked rice
- 2 Tbsp brown sugar
- A few sprinkles ground black pepper
- 1 Tbsp toasted sesame oil
- 1/2 Tbsp toasted sesame oil
- Some cooking oil (, I used rice bran oil)
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp toasted sesame seeds (, garnish)
- 2 Tbsp gochujang ((Korean chili paste))
- kimchi (, chopped)
- pink radish (, thinly sliced)
- roasted seasoned seaweed (, crushed or shredded)
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Steps
- Step 1
Combine the ground beef sauce in a medium size bowl and whisk well. Set aside. If using bibimbap sauce, combine all the sauce in a separate bowl and set aside.
- Step 2
In a well heated skillet, cook the ground beef over medium high heat until the meat mostly turns brown (about 3- 4 mins). Stir often while breaking clumps of the meat.
- Step 3
Pour the ground beef sauce over the meat and simmer for 2-3 mins, while stirring occasionally. Add the sesame seeds and green onions. Stir around quickly. Remove from the heat.
- Step 4
Serve the cooked beef over a bed of cooked rice. (Optional) Top up with your choice of sides and drizzle over the bibimbap sauce.
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Combine the ground beef sauce in a medium size bowl and whisk well. Set aside. If using bibimbap sauce, combine all the sauce in a separate bowl and set aside.
Source: My Korean Kitchen
