Korean Style Beef And Rice Bowl Recipes

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
• In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
• Serve over hot rice and garnish with green onions and sesame seeds.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN BEEF RICE BOWL

Steps:

• For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
• To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
• In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
• In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
• Place wok over high heat; when hot, add oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
• Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.

KOREAN-STYLE BEEF AND RICE BOWL

Steps:

• Adjust oven rack to lower-middle position and heat oven to 200 degrees.
• Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• Cook until water level drops below surface of rice and small holes form, about 5 minutes.
• Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• Add steak and toss to coat.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Cook half of steak until well browned, 1-2 minutes per side.
• Transfer to bowl and tent loosely with foil.
• Repeat with 1 tablespoon oil and remaining steak.
• Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• Add spinach and cook until wilted, 2-3 minutes.
• Transfer to bowl and tent with foil.
• Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• Crack eggs into 2 small bowls (2 eggs each).
• Add eggs to skillet, pour each bowl into opposite side of skillet.
• Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• Remove bowls from oven and top each with 1 egg; serve.