Korean Bowls with Sauce

• total time: 1 hour 2 minutes

Ingredients

1 lb lean ground beef

1 bunch green onions, sliced (separate whites and greens)

2 eggs

White rice, for serving

Toasted sesame seeds, for serving

For the Sauce

1/4 cup reduced sodium soy sauce

3 tbsp rice wine vinegar

1/4 cup honey

2 tbsp garlic paste

1 tbsp ginger paste

1 tbsp sesame oil

1/2 tsp red pepper flakes

For the Pickled Veggies

1 daikon radish, shredded

1 carrot, shredded

1 cup hot water

4 tbsp rice wine vinegar

1/2 tsp salt

4 tbsp sugar

Directions

In a jar, combine the shredded daikon radish, shredded carrot, hot water, rice wine vinegar, salt, and sugar. Stir to dissolve the sugar and salt. Seal the jar and refrigerate for at least an hour before serving. These can be stored in the fridge for up to 4 weeks.

In a small bowl, whisk together the soy sauce, rice wine vinegar, honey, garlic paste, ginger paste, sesame oil, and red pepper flakes. Set the sauce aside.

Heat a large skillet or pan over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through. Drain any excess fat. Once the beef is cooked, pour in the prepared sauce and stir to combine. Let it simmer for about 2 minutes, allowing the sauce to thicken slightly. In a small bowl, mix 1 tbsp of cornstarch with 1-2 tbsp of water to create a slurry. Add this to the beef mixture and stir until the sauce thickens. Stir in the white parts of the sliced green onions and some toasted sesame seeds. Remove the pan from heat.

In a separate pan, cook the eggs sunny side up until the whites are set but the yolks remain runny.

Serve the cooked beef over a bed of white rice. Top each bowl with a sunny-side-up egg, the green parts of the sliced green onions, extra toasted sesame seeds, and the pickled veggies. For an extra touch, drizzle with Kewpie mayo and/or sriracha, if desired.