Korean Beef Bowl Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

60gr low sodium soy sauce*

2 teaspoons light brown sugar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

cooking spray

500gr kippengehakt

1/4 cup chopped yellow onion

2 garlic cloves (crushed)

1 teaspoon fresh grated ginger

250gr quinoa

1 big sliced cucumber (skin on)

2 tablespoons Gochujang Sauce (Shrirasha) (or more if desired*)

1/2 tablespoon sesame seeds

2 sliced scallions (white and green parts)

500gr tuinbonen (extra*)

4 gekookte eieren

Directions

Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.

Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.

Add the onion, garlic and ginger and cook 1 minute.

Pour the sauce over the beef, cover and simmer on low heat 10 minutes.

To assemble the bowls, place 3/4 cup quinoa in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

Tuinbonen koken & toevoegen

Eieren koken & toevoegen

Nutrition

• Serving Size: 1 bowl
• Calories: 394 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 807 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 30 g