Korean Beef Rice Bowl Recipes

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Steps:

• Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
• Serve over steamed rice and top with green onions.

Steps:

• Toss cucumbers with vinegar in small bowl. Reserve for later use, stirring occasionally.
• Cook rice in large nonstick skillet as directed on package, omitting salt. Spoon into 4 bowls; cover to keep warm.
• Add meat to skillet; cook until evenly browned, stirring frequently. Meanwhile, mix next 4 ingredients until blended.
• Add garlic sauce mixture to meat; mix well. Spoon over rice.
• Top with cucumbers, onions and sesame seed.

Steps:

• In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
• In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
• In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl.
• In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
• Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
• To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
• In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
• In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
• Place wok over high heat; when hot, add oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
• Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.