Searching for a flavor stuffed brisk and simple supper the entire family will adore? These Korean Beef Bowls are it! I’ve been importance to attempt these for some time now lastly made them a week ago. Blast Baby! They’re a champ!
I discovered two plans on Pinterest and utilized them for a hopping off point and afterward put my own turn on it. The plans I discovered were on Six Sisters Stuff and Damn Delicious.
The entire family cherished this feast, however my better half was particularly intrigued, He lived in Korea for a very long time and said that the flavoring on the meat tastes precisely like Beef Bulgogi which is one of his #1 dinners. He’s as of now asking when I will make this once more.
The scrumptious kind of the prepared meat/veggie combination over a bed of white rice, these Korean Beef Bowls make for a simple weeknight supper and can be on the table quickly!
I utilized my food processor to finely slash the veggies for this formula, however on the off chance that don’t have one you could utilize the little mesh side of your cheddar grater and mesh the carrots and zucchini.
I also served thin slices of cucumber with this meal. A spoonful of the rice and beef mixture on top of the cucumber was a fantastic flavor combination and also works great to cut spiciness for kids.
I used carrots, zucchini and green onions, and garlic for the veggies. It was a great combo, I think I will try adding some mushrooms next time.YUM!
Also, this is the sweet chili sauce I use in this recipe. This stuff is awesome! I keep it on hand for all kinds of things, its great to dip egg rolls or chicken in, I use it in homemade pot-stickers and it also makes a great pot sticker dip when combined with soy sauce. It’s my Fave. You can find it in the Asian section of your grocery store…the bottle might look different and sometimes they only have it in small bottles. But don’t worry they should definitely have it.
- 1 lb ground beef
- ½ small zucchini, finely chopped or grated (I like to put the zucchini, carrots, onions and garlic in the food processor,,,it’s a fast short cut)
- 12 baby carrots or one large carrot, finely chopped or grated
- 3 whole green onions, finely chopped
- 3 large cloves of garlic, finely chopped
- ¼ tsp salt (or to taste)
- ⅛ tsp pepper
- 1 tbsp Sesame oil
- ¼ cup + 2 Tbsp Sweet Chili Sauce (if you do not want to use this, add ⅓ cup brown sugar and 1 extra tbsp of soy sauce and ⅛-1/4 tsp red pepper flakes)
- 3 tbsp soy sauce
- ½ tsp ground ginger
- Cooked White Rice
- Sliced green onions and cucumbers for garnish if desired.
Earthy colored the meat for 2-3 minutes and afterward add the finely cleaved or ground zucchini, carrots, onions and garlic, keep on searing until veggies are delicate. (sprinkle with the ¼ tsp salt and ⅛ tsp pepper while it is cooking)
In a little bowl, combine,Sesame oil, sweet stew sauce, soy sauce, and ginger. blend well and pour over meat/veggie combination. Mix to cover and let stew for a moment or two.
Serve hot over white rice and top with cut green onions. Cucumbers as an afterthought are likewise tasty.
Tasty, delightful simple supper. Meat and veggies at their best, all served over a bed of white rice. YUM! This formula is truly versatile to what in particular ground meat and what veggies you have available.