Low Sugar Gluten Free Korean Beef Bowls

Total time30 min

Prep time10 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

2 cups long-grain white rice
3 cups water

For the sauce

¼ cup tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Eden Foods Organic, Tamari Soy Sauce, 10 fl oz (296 ml)
See all
2 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp sesame oil
1 tbsp fresh ginger, grated
1 tsp gochugaru (korean red pepper flakes)
½ tsp black pepper

For the beef

1 tbsp neutral oil (such as avocado oil or canola oil)
1 lb ground beef (80/20)
4 scallions, thinly sliced (green tops only)

For serving

2 tsp sesame seeds
1 tsp gochujang (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, whisk together the tamari, brown sugar, sesame oil, grated ginger, gochugaru, and black pepper in a small bowl until the sugar dissolves. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!