Gochujang Beef Bowls with Spicy Korean Cucumber Salad

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 pound lean ground beef (95-96% lean)

6 green onions, thinly sliced (whites and greens separated)

6 cloves garlic, minced

3 tablespoons brown sugar

3 tablespoons low sodium soy sauce

1-2 tablespoon Gochujang paste

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

2 teaspoons ginger paste

½ teaspoon gochugaru (or red pepper flakes)

¼ teaspoon white pepper

Prepared jasmine rice, for serving

Prepared cucumber salad, for serving (see notes)

Directions

COMBINE: In a glass measuring cup, combine the brown sugar, soy sauce, gochujang, rice vinegar, toasted sesame oil, ginger, crushed red pepper flakes, and white pepper. Whisk with a fork and set aside for now.

SAUTE: Heat a 12-inch wok or skillet over medium-high heat. Add the ground beef, cook and crumble the meat for 4-5 minutes or until the meat is no longer visibly raw. Add the white parts of the scallions and garlic and cook for 2 minutes or until the scallions start to soften.

SIMMER: Lower the heat to low, pour the sauce over the ground beef, stir to combine. Let the mixture simmer for 4-6 minutes or until the sauce thickens and clings to the ground beef. Remove from heat. Top with the green portion of the scallions or sesame seeds.

SERVE: Serve in bowls over prepared jasmine rice with the cucumber salad (see notes.)

Nutrition

• Serving Size: 1/4th recipe
• Calories: 368
• Total Fat: 17 g
• Total Carbohydrate: 19 g
• Protein: 34 g