Korean Gochujang Beef Bowls with Edamame & Cucumber

Lean ground beef glazed in a sweet, garlicky gochujang-soy sauce over rice and cauliflower rice, with edamame, cucumber, carrots and sesame. Ready in under half an hour.

Ingredients

• 2 lb 93% lean ground beef
• 4 garlic cloves, minced
• 1½ tbsp grated ginger
• ⅓ cup soy sauce
• 2 tbsp gochujang
• ½ bunch green onions, sliced
• ½ cup rice
• ½ bag frozen riced cauliflower
• 1 cup shelled edamame
• ½ English cucumber, sliced
• 1 carrot, shredded
• 1 tbsp sesame seeds

From your pantry: 2 tsp sesame oil, 1 tbsp brown sugar, 1 tbsp rice vinegar.

Instructions

1. Cook the rice. Warm the cauliflower rice and edamame in the microwave or a pan, then fluff them with the rice.
2. Brown the beef in a large skillet over medium-high heat, breaking it up, until crisp in spots, 7 to 8 minutes. Pour off any fat.
3. Add the garlic, ginger and the white parts of the green onions and cook 1 minute.
4. Whisk the soy sauce, gochujang, brown sugar, vinegar and sesame oil, pour it over the beef and simmer until glossy and absorbed, 2 to 3 minutes.
5. Serve the beef over the rice mix with edamame, cucumber, carrot, green onion tops and sesame seeds.

Tip: Let the beef sit undisturbed for a minute or two at a time while browning; crispy bits soak up the glaze best.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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