Korean (Ground) Beef Rice Bowl
This dish is a quick and tasty weeknight option, ideally served over rice with a side of kimchi. You can adjust the level of spiciness according to your taste. If there's leftover, it's a great breakfast protein fried up with an egg over rice, breakfast of champions!
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Ingredients
- 1/2 C monk fruit brown sugar
- ½ C shoyu
- 1 T sesame oil
- 1 T chili sesame oil
- 2 t Korean chili pepper flakes (gochugaru)
- 2 T fresh ginger minced Ginger Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
- 2 T garlic minced
- 2 pounds ground beef
- 1 bunch green onions
Directions
- Combine in a small bowl brown sugar, shoyu, sesame oil, Korean red chili pepper flakes and ginger.
- Heat wok or skillet over medium high heat
- Add ground beef until browned.
- Remove/drain excess fat.
- Add garlic, stirring constantly until fragrant, about 1 minute.
- Add shoyu mixture and green onions to drained ground beef.
- Simmer about 5 minutes and serve over rice Pressure cook Brown and White rice for lower carbs / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com) and kimchi on the side.