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Korean Gochujang Beef Bowls with Cucumber Salad

Name: Korean Gochujang Beef Bowls with Cucumber Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 700g lean ground beef (5% fat); 1 onion, finely chopped; 4 cloves garlic, minced; 2 cm piece fresh ginger, grated; 3 tbsp soy sauce; 2 tbsp gochujang (Korean chili paste); 1 tbsp honey; 1 tbsp sesame oil; 240g short-grain or sushi rice, uncooked; 2 cucumbers, thinly sliced; 2 tbsp rice vinegar; 1 tsp sugar; 1 tsp gochugaru (Korean chili flakes) or chili flakes; 1 tbsp sesame seeds; 3 green onions, sliced; 120g to serve kimchi

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Twenty-minute bulgogi-style ground beef in a garlicky gochujang, soy and sesame sauce over short-grain rice, with a crunchy sesame cucumber salad and kimchi on the side. Four containers at 42 grams of protein each, and the beef reheats like it was just made.

Per serving (1 bowl)

42g

Protein

580

Calories

66g

Carbs

13g

Fat

4 bowls15 min20 min

Ingredients

1 1/2 lblean ground beef (5% fat)
1onion, finely chopped
4 clovesgarlic, minced
2 cm piecefresh ginger, grated
3 tbspsoy sauce
2 tbspgochujang (Korean chili paste)
1 tbsphoney
1 tbspsesame oil
8 ozshort-grain or sushi rice, uncooked
2cucumbers, thinly sliced
2 tbsprice vinegar
1 tspsugar
1 tspgochugaru (Korean chili flakes) or chili flakes
1 tbspsesame seeds
3green onions, sliced
4 ozkimchito serve

Steps

1
Cook the rice according to the package.
2
Toss the cucumber slices with 1 teaspoon of salt in a colander and let them drain for 10 minutes. Squeeze gently, then toss with the rice vinegar, sugar, gochugaru and half the sesame seeds.
3
Whisk the soy sauce, gochujang, honey, sesame oil, garlic and ginger together.
4
Heat a large skillet over high heat, add the beef and onion and cook, breaking the meat up, until browned with crispy bits, 8 to 10 minutes. Drain any excess fat.
5
Pour in the sauce and cook for 2 minutes, stirring, until it coats the beef and turns glossy. Stir in most of the green onions.
6
Divide the rice and beef among 4 containers. Pack the cucumber salad and kimchi in separate compartments so they stay crunchy, and finish with the remaining sesame seeds and green onions. Keeps in the fridge for 4 days.