Korean-Inspired Gochujang Beef Rice Bowls

Ingredients

• 1 1/2 cups short-grain white rice, rinsed
• 1 pound lean ground beef
• 1 teaspoon neutral cooking oil
• 3 garlic cloves, finely chopped
• 2 teaspoons finely grated fresh ginger
• 3 tablespoons gochujang
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 English cucumber, cut into half-moons
• 1 large carrot, shredded
• 5 ounces baby spinach
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Steps

1. Cook the rice according to the package directions and keep it covered.
2. Whisk the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl.
3. Heat the neutral oil in a large skillet over medium-high heat. Add the beef and cook for 5 to 6 minutes, breaking it into small pieces, until browned.
4. Add the garlic and ginger and cook for 30 seconds. Pour in the gochujang mixture and cook for 2 minutes until the beef is glossy.
5. Transfer the beef to a bowl. Add the spinach to the same skillet and stir for 1 to 2 minutes until wilted.
6. Divide the rice among four bowls and add the beef, cucumber, carrot, and spinach. Finish with scallions and sesame seeds.

Allergen note: Contains soy, wheat, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.