Stu's Kitchen

Stu's Kitchen

Korean Beef Bowls with Quick Pickled Vegetables

Meal-prep Korean-style beef bowls with rice, a glossy gochujang sauce, and quick-pickled carrots and cucumbers.

10 servesPrep 30 minCook 35 min
meal prepbeefKorean-inspiredrice bowl

Ingredients

Korean Beef

  • 2 kg lean beef mince
  • 12 cloves garlic, minced
  • 4 tsp ginger, grated
  • 12 spring onions, sliced

Sauce

  • 12 tbsp soy sauce, approximately 180 ml
  • 4 tbsp gochujang
  • 4 tbsp mirin
  • 4 tbsp brown sugar or honey
  • 4 tsp sesame oil
  • 4 tsp rice vinegar
  • 4 tsp fish sauce
  • black pepper, to taste

Quick Pickled Carrots

  • 4 carrots, julienned
  • 120 ml rice vinegar, approximately 1/2 cup
  • 4 tsp sugar
  • 2 tsp salt

Quick Pickled Cucumbers

  • 2 cucumbers, thinly sliced
  • 4 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt

Rice

  • 2 cups white rice, uncooked

Optional Garnishes

  • sesame seeds, to serve
  • extra spring onion, sliced, to serve
  • jammy eggs, to serve

Nutrition

Approximate per serving; midpoint of the previous estimated range, excluding optional garnishes

Energy2550 kJ
Calories610 kcal
Protein47 g
Carbohydrate52.5 g
Fat20 g

Method

  1. Mix all sauce ingredients together until combined.
  2. Brown the beef in batches over medium-high heat to develop good colour.
  3. Return all beef to the pan, add the garlic and ginger, and cook for 30 seconds.
  4. Pour in the sauce and simmer until glossy and reduced.
  5. Stir through the sliced spring onions.
  6. Cook the rice according to the packet directions.
  7. For the carrots, mix the julienned carrots with the rice vinegar, sugar and salt. Leave for 15 to 30 minutes, tossing occasionally.
  8. For the cucumbers, mix the sliced cucumbers with the rice vinegar, sugar and salt. Leave for 10 to 15 minutes.
  9. Divide the rice, beef, pickled carrots and pickled cucumbers between 10 bowls.
  10. Garnish with sesame seeds, extra spring onion and a jammy egg if desired.