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Korean-Inspired Beef & Vegetable Rice Bowl

Korean-Inspired Beef & Vegetable Rice Bowl

Lunch
Prep Time
20min
Cook Time
25min
Servings
1
Calories
528
Chef's Note

For the most authentic flavor, look for traditional Korean gochujang paste without additives. The paste keeps well in the refrigerator for months, so you can enjoy this bowl regularly. For extra texture, consider adding kimchi as a topping.

Tags
Korean
beef
rice bowl
lactose-free
gochujang
balanced
vegetables
one-bowl meal
Asian
Ingredients

  • 3 oz lean ground beef (90% lean)

  • 1/3 cup jasmine rice, uncooked

  • 1 tablespoon gochujang paste

  • 1 tablespoon coconut aminos

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

  • 2 teaspoons sesame oil

  • 1/3 cup carrots, julienned

  • 1/3 cup shiitake mushrooms, sliced

  • 1/3 cup bell pepper, thinly sliced

  • 1 cup baby spinach

  • 2 tablespoons green onions, sliced

  • 1 teaspoon sesame seeds

  • 1 teaspoon rice vinegar

  • 1 teaspoon honey

Instructions
  • 1

    Rinse 1/3 cup jasmine rice under cold water until water runs clear. Cook according to package instructions, about 15-18 minutes.

  • 2

    While rice cooks, mix 1 tablespoon gochujang paste, 1 tablespoon coconut aminos, 1 teaspoon rice vinegar, and 1 teaspoon honey in a small bowl to create the sauce.

  • 3

    Heat 1 teaspoon sesame oil in a medium skillet over medium-high heat. Add 2 minced garlic cloves and 1 teaspoon grated ginger, sauté for 30 seconds until fragrant.

  • 4

    Add 3 oz lean ground beef to the skillet, breaking it up with a wooden spoon. Cook for about 5 minutes until browned.

  • 5

    Add 1/3 cup julienned carrots, 1/3 cup sliced shiitake mushrooms, and 1/3 cup sliced bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables begin to soften.

  • 6

    Pour half of the gochujang sauce mixture over the beef and vegetables, stirring to coat evenly. Cook for another 2 minutes.

  • 7

    Add 1 cup baby spinach and cook just until wilted, about 1 minute.

  • 8

    Place the cooked rice in a bowl and drizzle with remaining 1 teaspoon sesame oil.

  • 9

    Top the rice with the beef and vegetable mixture.

  • 10

    Drizzle the remaining gochujang sauce over the bowl.

  • 11

    Garnish with 2 tablespoons sliced green onions and 1 teaspoon sesame seeds.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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