Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Low-sodium Soy Sauce
  • 1 tbsp Gochujang (Korean Chili Paste)
  • 1 tbsp Honey
  • 1 tsp Toasted Sesame Oil
  • 2 cups Cooked Jasmine Rice
  • 1 cup Shredded Carrots
  • 1 Persian Cucumber, thinly sliced
  • 1/4 cup Kimchi, chopped
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Place the cooked jasmine rice in four bowls.
  2. Set a large skillet over medium high heat.
  3. Add 1 lb lean ground beef to the dry pan. Break it up slightly but leave it alone for 3 minutes until a dark, crispy crust forms on the bottom.
  4. Stir in 3 cloves minced garlic and 1 tbsp grated fresh ginger. Cook for 1 minute until the fragrance fills the room.
  5. In a small jar, combine 1/4 cup soy sauce, 1 tbsp Gochujang, and 1 tbsp honey.
  6. Pour the sauce over the beef. Stir constantly for 2 minutes until the liquid reduces into a thick, sticky coating.
  7. Turn off the heat and stir in 1 tsp toasted sesame oil.
  8. Top each bowl with 1/4 cup shredded carrots and slices of Persian cucumber.
  9. Sprinkle with toasted sesame seeds and sliced green onions, then add a dollop of chopped kimchi.