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Korean Beef Rice Bowl

Korean Beef Rice Bowl

Brian Lagerstrom Watch it .gravy
entree korean beef
454 g 80/20 ground beef
to make this, stir together: (100 g soy sauce
45 g sesame oil
100 g rice vinegar
25 g brown sugar
30 g ginger
10 g + 1 clove garlic
215 g gochujang
4 baby cucumbers
48 g salt
90 g sugar
170 g bean sprouts
30 g sesame seeds
180 g shredded carrot
olive oil
454 g large leaf spinach
50 g water
rice
kimchi
1 egg
scallions

Beef

  1. 1. Preheat saute pan over med high.
  2. 2. Add 454g 80/20 ground beef, breaking apart into small pieces as it cooks.
  3. 3. Add marinade to make this, stir together: (100 g soy sauce, 15g sesame oil, 25g rice vinegar, 25g brown sugar, 20g ginger (grated), 10g garlic (grated), and 15g gochujang).
  4. 4. Cook down until marinade becomes syrupy (should take about 60 sec).

Marinated Cucumbers

  1. 5. Combine 4 baby cucumbers (cut into thin coins), 15g salt, 25g sugar, and 25g rice vinegar. Stir to combine. Allow to marinate for 20+ minutes.

Marinated Bean Sprouts

  1. 6. Combine 170g bean sprouts, 15g salt, 25g sugar, 25g rice vinegar, and 10g sesame seeds. Stir to combine. Allow to marinate for 20+ minutes.

Marinated Carrots

  1. 7. Combine 180g shredded carrot, 15g salt, 25g sugar, and 25g rice vinegar. Stir to combine. Allow to marinate for 20+ minutes.

Spinach

  1. 8. Preheat saute pan over medium high.
  2. 9. Add olive oil, 454g large leaf spinach (cleaned), a large pinch of salt, and a pinch of 20g sesame seeds.

Bibimbap Sauce

  1. 10. Combine 200g gochujang, 50g water, 15g sugar, 3g salt, 30g sesame oil, 1clove garlic (chopped), and 10g ginger (chopped) and blend until smooth.

Bowl

  1. 11. Place rice in bowl. Top with bulgogi beef, spinach, carrots, cucumbers, bean sprouts, kimchi, 1 egg, and bibimbap sauce.
  2. 12. Garnish with scallions and sesame seeds.