SPICY KOREAN BEEF BOWL

Lunch/Dinner

Prep

15 Mins

Cook

Serves

Macros per serving

Calories

466

Protein

42g

Carbs

34g

Fat

18g

Ingredients

beef until fully browned. Drain excess fat if needed. vinegar, garlic, sesame oil, salt, and pepper. Stir well and simmer for 2–3 minutes until thickened. tomatoes, shallot, vinegar, olive oil, basil, oregano, salt, and pepper. Mix and set aside. beef mixture, and cucumber salad. Top with
green onions, sesame seeds, and optional sauce.
For the Beef:
1 lb (454g) 93/7 lean ground beef
2 tbsp (30mL) low-sodium soy sauce
1 tbsp (15g) gochujang (Korean chili paste)
1 tbsp (21g) honey
1 tbsp (15mL) rice vinegar
1 tbsp (9g) minced garlic
1 tsp (5mL) sesame oil
Salt & pepper to taste
1 tbsp (6g) chopped green onion (for topping)
Optional: red pepper flakes, to taste
For the Rice Base:
2 cups (370g) cooked or 1 cup uncooked jasmine or brown rice
For the Cucumber Salad:
1 large cucumber, chopped
½ cup (75g) cherry tomatoes, halved
1 small shallot, finely chopped
1 tbsp (15mL) balsamic vinegar
1 tbsp (15mL) olive oil
1 tbsp (3g) chopped fresh basil
1 tsp (1g) chopped fresh oregano
Salt & pepper to taste
Optional Toppings:
Sesame seeds Sriracha drizzle or spicy mayo (Greek yogurt base)

4 steps

1In a skillet over medium heat, cook ground beef until fully browned. Drain excess fat if needed.
2Add soy sauce, gochujang, honey, rice vinegar, garlic, sesame oil, salt, and pepper. Stir well and simmer for 2–3 minutes until thickened.
3In a bowl, combine cucumber, cherry tomatoes, shallot, vinegar, olive oil, basil, oregano, salt, and pepper. Mix and set aside.
4Assemble each bowl with ½ cup cooked rice, beef mixture, and cucumber salad. Top with green onions, sesame seeds, and optional sauce. For the Beef: 1 lb (454g) 93/7 lean ground beef 2 tbsp (30mL) low-sodium soy sauce 1 tbsp (15g) gochujang (Korean chili paste) 1 tbsp (21g) honey 1 tbsp (15mL) rice vinegar 1 tbsp (9g) minced garlic 1 tsp (5mL) sesame oil Salt & pepper to taste 1 tbsp (6g) chopped green onion (for topping) Optional: red pepper flakes, to taste For the Rice Base: 2 cups (370g) cooked or 1 cup uncooked jasmine or brown rice For the Cucumber Salad: 1 large cucumber, chopped ½ cup (75g) cherry tomatoes, halved 1 small shallot, finely chopped 1 tbsp (15mL) balsamic vinegar 1 tbsp (15mL) olive oil 1 tbsp (3g) chopped fresh basil 1 tsp (1g) chopped fresh oregano Salt & pepper to taste Optional Toppings: Sesame seeds Sriracha drizzle or spicy mayo (Greek yogurt base)