Red Meat Allergy Friendly Gluten Free Korean Beef Bowls
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Learn more āIngredients
4 servings
For the rice
- 2 cups long-grain white rice
- 3 cups water
For the sauce
- Ā¼ cup tamari
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 tsp gochugaru (korean red pepper flakes)
- Ā½ tsp black pepper
For the beef
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165Ā°F (74Ā°C). - 4 scallions, thinly sliced (green tops only)
For serving
- 2 tsp sesame seeds
- 1 tsp gochujang (optional)
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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