Korean Beef Bowls

This is another quick and easy recipe but it doesn’t disappoint in flavour! My family loves enjoying these bowls on beautiful spring and summer days! Feel free to add in other toppings that meet your preferences.

INGREDIENTS:

Pickled Vegetables:

• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt 
• 1 ½ cups shredded carrots
• Cucumbers (thinly sliced) 

Bowl prep:

• 2 cups of cooked brown rice
• 1 pound lean ground beef 
• 1 small bundle of green onions (divided)
• 3 cloves of garlic (minced)
• 3 tablespoons soy sauce (divided)
• 2 tablespoons rice vinegar
• 2 tablespoons of honey
• 1 tablespoon sesame oil 
• 2 tablespoons fresh ginger (minced or grated)
• 1 cup of edamame beans
• Sesame seeds (optional topping)

DIRECTIONS:

1. Pickle the carrots and cucumbers by tossing them in a medium bowl with the rice vinegar, water, sugar, and salt. Let them gently pickle while you prepare the rest of the recipe.
2. Brown the beef in a large skillet over medium‑high heat, breaking it into small pieces, until fully cooked (should take about 5 minutes). When the beef is halfway cooked, add 1 tablespoon of soy sauce and most of the green onions. Cook for 1-2 minutes and then add in the garlic.
3. Whisk together the rice vinegar, honey, sesame oil, ginger, and remaining soy sauce. Pour the sauce over the beef and cook and stir to mix. Let this cook for another few minutes.
4. Assemble bowls by starting with the rice at the base. Layer the beef on top. Add the edamame beans next.
5. Drain the liquid from the pickled carrot and cucumber and add the pickled vegetables on top of the beef. Sprinkle with sesame seeds if desired. Enjoy!