Recipes
Korean Beef Rice Bowls
4 servings
분량10 minutes
활동 시간20 minutes
총 시간재료
1 tsp freshly grated garlic
1 tsp freshly grated ginger
3 tbsp all-purpose soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp gochujang (adjust for spice preference, see note 1 for substitutions)
1 tsp rice vinegar
1 tbsp sesame seeds, plus extra to garnish
2 tbsp extra-virgin olive oil or neutral oil
500 g (1 lb) minced (ground) beef
2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish
3 tbsp whole-egg mayonnaise (see note 2 about dairy-free)
1 tsp gochujang
½ tsp sesame oil
½ tsp rice vinegar
2 cups (370 g) cooked jasmine rice
1 cup (240 g) kimchi
1 carrot, julienned
1 Lebanese (short) cucumber, sliced into half moons
방향
Make the stir-fry sauce
– In a small bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar and sesame seeds until combined. Set aside.
Cook the beef
– Heat the oil in a large frying pan over medium–high heat. Add the beef and cook until browned, breaking it up as it cooks.
Add the sauce
– Pour in the stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn the heat off and stir through the spring onion.
Prepare the mayo drizzle
– In a small bowl, whisk together the ingredients until smooth. Set aside.
Assemble and serve
– Divide the cooked rice among four bowls. Top with the Korean beef mixture and a generous serving of kimchi, carrot and cucumber. Drizzle the gochujang mayo over the top and garnish with extra sesame seeds and spring onion. Serve immediately!
영양 정보
1회 제공량
-
칼로리
516
지방 전체
24.2 g
포화 지방
4.9 g
불포화 지방
-
트랜스 지방
0.1 g
콜레스테롤
79.3 mg
나트륨
782.1 mg
탄수화물 전체
41.8 g
식이섬유
2.5 g
총 당류
9.1 g
단백질
32.6 g
4 servings
분량10 minutes
활동 시간20 minutes
총 시간