Here's an easy weeknight Korean inspired dish you can whip up in about 20 minutes!
I came up with this rice bowl the other night and they tasted so DANG good I new I had to share. I used to work 2 blocks away from Koreatown when I worked full-time in Manhattan and loved having lunch with co-workers in nearby restaurants. Since then, Korean food is becoming really popular with Korean restaurants popping up everywhere. Unfortunately not as popular here in Long Island (yet) so if I don't want to travel all the way to Manhattan I cook it myself.
One essential ingredient you will need is Gochujong sauce. It's a Korean condiment that's a little spicy and sweet, and has very distinct flavor only found in Korean cuisine. It also comes in a paste which requires you to thin it down. I use Annie Chun's Gochujong Sauce since it's available in my local supermarket and it's ready-to-use, or buy it on Amazon!
And I'm obsessed with frozen brown rice from Trader Joe's! It takes 3 minutes to heat up and the texture is perfect! If you live near a TJ's, it's a must!
Korean Beef Rice Bowls
Servings: 4 • Size: 1/4 • Points +: 10 • Smart Points: 10
Calories: 394 • Fat: 9 • Saturated Fat: 3 g • Carb: 47 g • Fiber: 4 g • Protein: 30 g
- 1/4 cup low sodium soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon fresh grated ginger
- 3 cups cooked brown rice
- 1 small sliced cucumber, skin on
- 2 tablespoons Gochujong, or more if desired
- 1/2 tablespoon sesame seeds, plus more for topping
- 2 sliced scallions, white and green parts