Mustard Free Korean Rice Bowls

Total time55 min

Prep time20 min

Cook time25 min

4.7

(19)

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 ¼ cups water

For the pickled cucumbers

1 english cucumber, thinly sliced
2 tbsp rice vinegar
1 tsp granulated sugar
½ tsp kosher salt

For the sauce

3 tbsp gochujang
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp rice vinegar
2 garlic cloves, minced

For the beef

1 lb ground beef (80/20)
1 tbsp soy sauce
1 tsp sesame oil
½ tsp black pepper
1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the bowls

2 cups baby spinach
2 medium carrots, julienned or coarsely grated

For serving

2 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, combine the sliced cucumber with the rice vinegar, sugar, and kosher salt in a small bowl. Toss to coat and set aside to quick-pickle for at least 10 minutes, tossing once halfway through.

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