Good Eating Monday: Quick Korean Beef Bowl
Today's recipe is from Pinterest and I've made it 3 times now, it's so good: Quick Korean Beef Bowl!
It's a quick, simple version of Korean BBQ (Beef Bulgogi) using lean ground beef.
I add sliced onion and a handful of carrot matchsticks to the skillet before adding the beef to mine, because the Korean restaurant we used to love before the owner retired made their beef bulgogi that way.
But the basic recipe is just seasoned beef over rice topped with sliced scallions and takes 15 to 20 minutes to prepare.
You'll want to put your rice on to boil before starting the recipe, so it can be steaming while your preparing the recipe and be ready to serve.
Makes about 4 servings.
(photo is mine)
Quick Korean Beef Bowl
Ingredients
1 lb lean ground beef
3 cloves garlic, minced
1 Tablespoon olive oil
1/4 cup brown sugar, packed
1/2 cup low sodium soy sauce
2 teaspoons sesame seed oil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger (or grind some fresh)
2 - 4 scallions, thinly sliced
Optional: sliced onion, carrot match sticks
Before serving, top each bowl with:
Additional sliced scallions
1/4 teaspoon sesame seed
Directions:
In a small bowl, whisk brown sugar, soy sauce, sesame seed oil, red pepper, ground ginger and together and set aside.
In a large skillet over medium-high heat: add olive oil As soon as oil is hot, add garlic and saute 15-20 seconds until fragrant. (Don't let garlic burn!) If you're adding extra veggies like sliced onions and carrot matchsticks, add now and saute a few minutes before adding beef. Add beef and cooked until browned, using spatula to chop into small crumbles. If there is enough excess fat to be worth draining, do that.
(I use ground sirloin which is very lean makes very little excess fat)
Stir in sauce and green onions until well combined and let simmer until heated through, 2 to 5 minutes.
To serve, add rice bowls, top with beef mix, decorate with minced scallions and sesame seeds.
I add sliced onion and a handful of carrot matchsticks to the skillet before adding the beef to mine, because the Korean restaurant we used to love before the owner retired made their beef bulgogi that way.
But the basic recipe is just seasoned beef over rice topped with sliced scallions and takes 15 to 20 minutes to prepare.
You'll want to put your rice on to boil before starting the recipe, so it can be steaming while your preparing the recipe and be ready to serve.
Makes about 4 servings.
(photo is mine)
Ingredients
1 lb lean ground beef
3 cloves garlic, minced
1 Tablespoon olive oil
1/4 cup brown sugar, packed
1/2 cup low sodium soy sauce
2 teaspoons sesame seed oil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger (or grind some fresh)
2 - 4 scallions, thinly sliced
Optional: sliced onion, carrot match sticks
Before serving, top each bowl with:
Additional sliced scallions
1/4 teaspoon sesame seed
Directions:
In a small bowl, whisk brown sugar, soy sauce, sesame seed oil, red pepper, ground ginger and together and set aside.
In a large skillet over medium-high heat: add olive oil As soon as oil is hot, add garlic and saute 15-20 seconds until fragrant. (Don't let garlic burn!) If you're adding extra veggies like sliced onions and carrot matchsticks, add now and saute a few minutes before adding beef. Add beef and cooked until browned, using spatula to chop into small crumbles. If there is enough excess fat to be worth draining, do that.
(I use ground sirloin which is very lean makes very little excess fat)
Stir in sauce and green onions until well combined and let simmer until heated through, 2 to 5 minutes.
To serve, add rice bowls, top with beef mix, decorate with minced scallions and sesame seeds.
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