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Name: Korean Style Beef Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 10 ounce Ground beef; 1/2 cup Long Grain White Rice; 3 ounce Radishes; 3 ounce Shishito peppers; 1 tablespoon Soy sauce; 2 tablespoon Mayonnaise; 2 teaspoons Gochujang; 1 tablespoon Sesame Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Honey; 2 clove Garlic; 1 piece Ginger; 3 Scallions

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INGREDIENTS

10 ounce Ground beef
1/2 cup Long Grain White Rice
3 ounce Radishes
3 ounce Shishito peppers
1 tablespoon Soy sauce
2 tablespoon Mayonnaise
2 teaspoons Gochujang
1 tablespoon Sesame Oil
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
2 clove Garlic
1 piece Ginger
3 Scallions

INSTRUCTIONS

Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & marinate the radishes

Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the beef & peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the gochujang mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

NOTES

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Korean Style Beef Bowls

10 ounce Ground beef
1/2 cup Long Grain White Rice
3 ounce Radishes
3 ounce Shishito peppers
1 tablespoon Soy sauce
2 tablespoon Mayonnaise
2 teaspoons Gochujang
1 tablespoon Sesame Oil
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
2 clove Garlic
1 piece Ginger
3 Scallions

Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & marinate the radishes
Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the beef & peppers
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the gochujang mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 2 Servings

Calories: 560
Calories from Fat: 301 (54%)

Amt Per Serving		% DV

	Total Fat 33.5g	45 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 3.6g
Cholesterol 101.6mg		31 %
Sodium 243mg		8 %
Potassium 1249.4mg		33 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 29.3g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 560

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