Ingredients (Makes 5)

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Korean BBQ Beef

2.2 lbs Ground Beef (5% fat)

¼ cup Light Soy Sauce

1 Tbsp Dark Soy Sauce

1 ½ Tbsp Garlic Paste

1 Tbsp Ginger Paste

3 Tbsp Gochujang Paste

1 ½ Tbsp Honey

3 Tbsp Oyster Sauce

2 Tbsp Rice Vinegar

2 Tbsp Sesame Seeds

1 ½ Tbsp Butter

1 Medium White Onion, finely chopped (about 1 cup)

4 Green Onions, chopped

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Creamy Gochujang Sauce

¾ cup Low-Fat Yogurt

1 Tbsp Gochujang Paste

1 Tbsp Honey

Milk/Evaporated Milk (splash, to thin as needed)

 

Sticky Rice

1 ¼ Uncooked Jasmine or Basmati Rice

2 Tbsp Sesame Seeds

 

Crunchy Cucumber Salad

3 cups Cucumber, thinly sliced

3 cups Carrots, grated

2 cups Red Onion, thinly sliced

1 cup Green Onion, chopped (~1 bunch)

2 Tbsp Light Soy Sauce

1 ½ Tbsp Rice Vinegar

1 ½ Tbsp Sriracha

1 tsp Garlic Powder

2 Tbsp Sesame Seeds

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INSTRUCTIONS:

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1. Prepare the marinade:
 Mix soy sauces, garlic, ginger, Gochujang, honey, oyster sauce, rice vinegar, and sesame seeds until smooth.
 
 2. Cook the beef:

Sauté onions in butter (5 min). Add beef, cook on high (6–8 min). Stir in the marinade, cook 2–3 min.

 

3. Make the creamy Gochujang sauce: 

Mix Gochujang sauce ingredients until smooth. Store chilled, only serve when it’s ready to eat.
 
 4. Make the crunchy cucumber salad:

Toss cucumbers, carrots, onions with soy sauce, sriracha, vinegar, and garlic powder. Chill until serving.

 

5. Sticky Rice:

Prepare ahead of time or use leftover cooked rice. Top with sesame seeds.

 6. Assemble the bowls:
 Add beef, salad, and rice to bowls. Drizzle with sauce.