Korean Beef Bowl with Pickled Vegetables
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
BeefOccasion
Restaurant FavoritesIngredients
Korean Beef:
- 1 ½ lbs. Ground beef chicken, or pork
- ½ onion thinly sliced
- 1 bottle 1 ¼ cup San-J Korean BBQ Sauce
- 1 Tbsp. Oil grapeseed, canola, or vegetable
- 1 green onion chopped
Pickled Vegetables:
- 1 tsp. Salt
- ½ English seedless cucumber thinly sliced
- 1 medium Carrot julienned
- ½ cup Rice vinegar
- 3 Tbsp. San-J Tamari Soy Sauce
- 3 Tbsp. Sugar
- ½ Tbsp. Sesame seeds
Directions
Korean Beef:
- Place the beef and onion in a bowl, pour San-J Korean BBQ Sauce, break up the meat and mix all together. Marinate it for 30 minutes.
- In a large skillet (preferably cast iron), heat the oil over medium high heat. Cook the beef and onion for 3-5 minutes or until the meat cooked through.
- Sprinkle chopped green onion on top and serve over brown rice. Serve with pickled cucumbers and carrots.
Pickled Vegetables:
- Place cucumbers in a bowl, add salt and mix well. Let is sit until cucumbers release their natural juice, for about 5 minutes. Rinse cucumbers under cold water and squeeze excess juice from cucumbers.
- Whisk vinegar, San-J Tamari Soy Sauce, and sugar in a bowl and mix it until sugar is dissolved.
Check out more Korean BBQ main course recipes.
