Korean Beef Rice Bowls

Name: Korean Beef Rice Bowls
Ingredients: as needed Tamari (or soy sauce); a few tablespoons Brown sugar; a little bit Rice vinegar; about 1 teaspoon Sesame oil; as needed Gochujang (or sriracha); as needed Freshly grated ginger; as needed Garlic (grated or minced); as needed Impossible Beef Made with Plants; 1 tablespoon Oil; as needed Cooked jasmine rice (or any kind of rice); as needed Sliced cucumber; as needed Sliced green onion; as needed Sesame seeds

13 ingredients · 8 steps · from The Domestic Geek

Ingredients

as needed Tamari (or soy sauce)
a few tablespoons Brown sugar
a little bit Rice vinegar
about 1 teaspoon Sesame oil
as needed Gochujang (or sriracha)
as needed Freshly grated ginger
as needed Garlic (grated or minced)
as needed Impossible Beef Made with Plants
1 tablespoon Oil
as needed Cooked jasmine rice (or any kind of rice)
as needed Sliced cucumber
as needed Sliced green onion
as needed Sesame seeds

Watch the original video

Steps

In a bowl, mix tamari (or soy sauce), brown sugar, rice vinegar, sesame oil, gochujang (or sriracha), freshly grated ginger, and garlic. Whisk until well combined and set aside.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add the Impossible Beef Made with Plants to the hot pan and cook, breaking it up with a spoon until no longer pink and well browned.
Pour the prepared sauce over the cooked beef. Let it simmer for about 3 or 4 minutes, or until reduced and syrupy.
In the base of each serving bowl, place some cooked jasmine rice (or any preferred type of rice).
Pile on sliced cucumber to add crunch and color.
Top the rice with the Korean-inspired beef mixture.
Finish by garnishing with sliced green onion and sesame seeds.

Recipe extracted by Foodle from “Korean Rice Bowls | Quick and Easy Weeknight Dinner Recipe” by The Domestic Geek. Quantities follow the video and may be approximate — watch the original for technique.