Red Meat Allergy Friendly Korean Rice Bowls
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Learn more →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)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
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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