Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (substitute with tamari for a gluten-free option)
- 1/4 cup brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 2 cups cooked rice (white or brown, your choice)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 cup shredded carrots
- 1 cup spinach leaves
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about a minute until fragrant, much like how my mum would start her stews with a base of aromatic ingredients.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the soy sauce, brown sugar, and gochujang. Let it simmer for another 3 minutes, allowing the flavors to meld together beautifully.
- Meanwhile, prepare your rice according to the package instructions. I always find cooking rice a meditative process, akin to kneading dough for scones.
- To assemble the bowls, divide the cooked rice among serving bowls. Top with the beef mixture, and then scatter the shredded carrots, spinach leaves, and green onions on top.
- Finish with a sprinkle of sesame seeds and a dash of rice vinegar for a bit of zing. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International