Korean beef and kimchi rice bowl
This is one of my top high-protein meals that I opt for during the week, either for lunch or dinner. Works well, easy to measure (if you're counting calories) and prepare in bulk. I can't forget to mention how customisable it is, you can basically use up any vegetables you have left over.
Ingredients
Beef
- 750g Beef mince, lean, 5% steak mince
- Oil, any neutral oil
- 2-3 tbsp Gochujang, adjust according to spicy level
- 2 tbsp Honey, white sugar if you don't have any
- 3 tbsp Soy sauce, light
- 3 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Rice wine vinegar
Garnish and side dishes
- Beansprouts, blanched, dressed with salt and sesame oil
- Cucumber
- Kimchi
- Rice
- Light mayonnaise (optional)
- Spring onion
- Sesame seeds
Instructions
Prepare the Korean beef
- In a large skillet or frying pan, heat a bit of oil over medium-high heat. Break the mince up with your hands or spatula before adding, ensure the pan isn't crowded. Do this batches if you need to. Leave it undisturbed so it can brown and get crispy (5-7 minutes). Drain excess fat if necessary, then lower the heat to medium.
- Stir in soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang and rice vinegar.
- Let the beef simmer for 2-3 minutes, stirring occasionally to combine the flavors.Taste and adjust seasoning if needed (add more gochujang for heat or sugar for sweetness). Once the beef is coated in a glossy sauce and has absorbed the flavors, remove from heat and set aside.
Assembling the rice bowl
- Add rice into a bowl as the base. Spoon the Korean beef mixture on top of the rice. If desired, fry an egg to your liking (sunny side up or scrambled) and place it on top of the beef. Garnish with chopped green onions, sesame seeds and any extra toppings like cucumber, beansprouts, kimchi.