Korean BBQ Beef Bowls with Kimchi
Savory Korean BBQ beef bowls combine browned ground beef simmered in a sweet and spicy gochujang sauce with fragrant coconut rice, tangy kimchi, and fresh scallions for a quick, flavor packed meal.
Ingredients
- ¼ cup Tamari (or other gluten free soy sauce)
- 2 tbsp gochujang (Korean chile paste)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp avocado oil
- 1 small yellow onion, finely chopped (about ¾ cup)
- 1 lb ground beef (preferably 85/15)
- 3 twists Freshly ground black pepper
- 1 ½ tbsp fresh ginger, peeled and grated (about a 1 ½ inch piece)
- 3 cloves garlic, minced
- Thinly sliced scallions for garnish
- Sesame seeds for garnish
For Serving
- 2 cups coconut rice
- 2 cups chopped kimchi
Instructions
- In a small bowl, whisk together the soy sauce, gochujang, honey, vinegar, and sesame oil, and set aside.
- Heat the avocado oil in a large skillet over medium heat.
- Add the onion to the skillet and stir until softened, about 8 minutes.
- Add the beef and black pepper to the skillet. Break apart the beef with a wooden spoon and spread across the skillet.Let the beef cook for 2-3 minutes without touching so that it can brown.Using your spoon or spatula, flip the beef over and cook for another 2-3 minutes to brown.
- Add the ginger and garlic to the skillet, stirring frequently for about 1 minute.
- Increase the heat to medium high and add the reserved sauce and simmer for about 1 minute until most of the liquid is absorbed.
- Remove from heat.
- To serve: Spread 1/2 cup rice across the bottom of each bowl.Scoop the beef over half the rice and the kimchi over the other half.Garnish with scallions and sesame seeds.