Korean Beef Bowls

I genuinely don't know how to explain how good these are without telling you to just make them. These Korean-inspired beef bowls are loaded with protein, fresh veggies, gut-friendly kimchi, and the most delicious sweet and savory sauce. Every bite is packed with so much flavor, and I already can't wait to make them again.

For the rice:

• 1 cup jasmine rice

For the beef:

• 1 lb ground beef

• 1/4 cup soy sauce

• 1/4 cup honey +1 tbsp more to taste

• 1 tbsp rice vinegar

• 4 cloves garlic, minced

• 1/2 tsp ground ginger

• 1/4 tsp red pepper flakes

• 1 tsp arrowroot starch (optional, but helps thicken)

For the cucumber salad:

• 2 Persian cucumbers, diced

• 1 avocado, diced

• 2 green onions, chopped

• 1/2 cup shelled edamame

• 1/4 cup mayo

• 1/4 cup sweet chili sauce

For assembly:

• Kimchi (about 1/2 cup), for serving

• Chopped green onions, for serving

• Sesame seeds, for serving

  Instructions

1. Cook your rice according to the instructions and set aside.

2. In a medium bowl, whisk together the soy sauce, 1/4 cup honey, rice vinegar, garlic, ginger, red pepper flakes, and arrowroot starch until smooth. Taste and add the remaining tablespoon of honey if you'd like the sauce a little sweeter.

3. Brown the ground beef in a large skillet over medium-high heat until cooked through. Drain any excess grease if needed, then pour in the sauce and cook for 2–3 minutes, or until thickened. Reduce the heat to low until ready to serve.

4. Meanwhile, make the cucumber salad by combining the cucumbers, avocado, green onions, and edamame in a medium bowl. In a small bowl, whisk together the mayo and sweet chili sauce. Pour about three-quarters of the sauce over the vegetables and toss to combine. Reserve the remaining sauce for drizzling over the bowls before serving.

5. Assemble by adding a serving of rice, beef, and cucumber salad to your bowl. Top with kimchi, chopped green onions, sesame seeds, and a drizzle of the reserved sweet chili mayo sauce.

Hope you enjoy ❤️

xx,

Olivia