Low FODMAP Korean Ground Beef Bowl
Bold, savory, and weeknight-fast, this ground beef bowl delivers all the sticky-sweet umami you'd expect from Korean-inspired cooking — without a single ingredient that's going to wreck your gut. The sauce is the real star: tamari, maple syrup, toasted sesame oil, fresh ginger, and garlic-infused oil whisk together into something deeply flavorful, and because garlic-infused oil carries the garlic flavor without the fructans, you get that essential savory depth the safe way. Scallion greens — which are unlimited and totally fine — finish each bowl with a fresh, mild bite alongside a scatter of sesame seeds. Fluffy jasmine rice soaks up every drop of that glossy sauce, making each spoonful genuinely satisfying. The whole thing comes together in about 30 minutes and serves four, so it's just as practical as it is delicious. If you like a little heat, a drizzle of sriracha over the top takes it to another level.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 3 cups water
- ¼ tsp salt
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp garlic-infused oil
- 1 tsp fresh ginger, finely grated
- ½ tsp crushed red pepper flakes
For the beef
- 1 lb ground beef (85% lean)
- 1 tsp neutral oil (such as canola or rice bran oil)
- ¼ tsp black pepper
For serving
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp sesame seeds
- 1 tsp sriracha (optional)
Can be omittedsriracha
Instructions
- 1
Combine the tamari, maple syrup, toasted sesame oil, garlic-infused oil, grated ginger, and red pepper flakes in a small bowl and whisk until smooth. Set aside.
- 2
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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