Korean Beef Bowls are bomb.
It's one of our go to weekly meals. In fact, it's my Monday meal. Every Monday is Korean Beef Bowl night.
We love it so much, I just couldn't wait to share it with you. This recipe is somewhere between the Five Mary's Korean Beef Bowls and the Skinny Taste recipe. Over many iterations, we found what we liked best. And seeing that I am not a recipe blogger, and not going to post 4 more paragraphs about our week before getting to the good stuff, here is our version of Korean Beef Bowls!
1 lb locally raised ground beef
3 cloves of garlic. I used a spoonful of the pre-minced refrigerated kind.
1 T. sesame oil
2T brown sugar
1/4 c. soy sauce
1-2T chili paste
1/2-1 t. ground ginger
Diced cucumbers, shredded carrots, green beans, sauted bok choy
Cooked White Rice
1. Brown a pound of local raised ground beef with 3 cloves of garlic
2. While that is browning, whisk together 1/4 c. soy sauce, 2T brown sugar, 1T sesame oil, some minced garlic or garlic powder, 2T Chili paste, and 1/2-1 t ginger powder. (Use the chili paste to taste. I usually put in 1-1 1/2 T, John likes it a bit spicier and usually puts 2 T in.)
3. Once your meat is browned, pour this mixture over the top and let the liquid reduce. I let it cook down and kind of caramelize on the ground beef.
4. Serve over rice with diced cucumbers or shredded carrots, bok choy or green beans. My favorite is green beans with a few shredded carrots! Top with a sprinkling of sesame seeds.
Oh and for reference, this is the chili paste that I use....
Let us know how you like it! It's one of our favorites and I hope it becomes one of yours too!