Gochujang Beef Bowls
Gochujang Beef Bowls
When I tell you that this delightful recipe makes its way onto our meal plan at least every other week, I assure you, it is truly not an exaggeration. It perfectly fits all of my requirements for a weeknight dinner: it is packed with both protein and a variety of veggies, consistently filling, can be prepared in just 20 minutes, and most importantly, it is incredibly delicious! Feel free to customize the vegetable situation however you desire to suit your taste; however, I must emphasize that the quick pickled cukes and the kimchi are non-negotiable crisp flavor additions to this dish! You’re going to love this one!
Serves 2-3.
Ingredients:
For the Gochujang Beef Bowls:
1 lb ground beef
2 tbsps gochujang
2 tsps sesame oil
1 tbsp honey
1 tbsp rice vinegar
¼ cup soy sauce
1 tsp gochugaru or chili paste for a little kick (optional)
2 tsps grated ginger
2 garlic cloves, minced
1 tbsp avocado or neutral oil
White rice for serving
Kimchi for serving
Any additional preferred vegetables (shredded carrots, kale, or bok choy are great options)
For the Pickled Cucumber:
2 persian cucumbers, sliced thinly
2 tsps gochujang
2 tsps gochugaru (depending on spice preference - can sub for chili crunch)
2 tbsps rice vinegar
2 tsps sesame oil
1 tsp grated garlic (optional)
Salt to taste
Sesame seeds
Directions:
For the Gochujang Beef Bowls:
Add the cucumbers to a bowl and season with a good pinch of salt. Toss and let sit to the side for 5 minutes to draw out the moisture.
Meanwhile, make your sauce for the Gochujang Beef Bowls. Add gochujang, sesame oil, honey, rice vinegar, soy sauce, and gochugaru to a bowl and mix until combined.
Finish making your cucumber pickles by straining any excess water from the bowl and patting dry slightly with a paper towel. Add in the gochujang, gochugaru, rice vinegar, sesame oil, grated garlic, and sesame seeds and mix well, massaging the gochujang into the cucumbers. Set aside in the fridge until serving.
Get a skillet on medium heat and add in a neutral oil. Add the ground beef and cook until browned, breaking up into crumbles with a wooden spoon.
Add the garlic and ginger and cook for 1 minute or until fragrant.
Pour in the sauce, and stir to combine. Reduce the heat to low and cook for 4-5 minutes or until the sauce has slightly absorbed into the meat and thickened.
Shut off the heat and serve on top of rice with the pickled cucumbers, kimchi, and any additional desired vegetables. Garnish with more sesame seeds and enjoy!
