Low FODMAP Gluten Free Korean Beef Bowls
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Learn more →Ingredients
4 servings
For the rice
- 2 cups long-grain white rice
- 3 cups water
For the sauce
- ¼ cup tamari
- 2 tbsp brown sugar
- 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 or canola oil)
- 1 lb ground beef (80/20)
- 4 scallions, thinly sliced (green tops only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- 2 tsp sesame seeds
- 1 tsp gochujang (optional)
Can be omittedgochujang
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.
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