Korean Beef Rice Bowls
These Korean beef rice bowls are so flavorful! Ground beef mixed in a sweet, soy sauce glaze served over rice. Finished with a sriracha aioli and pickled cabbage!
Ingredients
For Pickled Cabbage
- 1 cup shredded red cabbage
- 2 tbsp white vinegar
- 1/4 tsp salt
- 1/3 cup warm water
- 1/2 tsp granulated sugar
- dash of pepper
For Sriracha Aioli
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 2 tsp fresh squeezed lime juice
For The Korean Beef
- 1 lb. ground beef
- 2 tbsps brown sugar
- 2 tbsps reduced sodium soy sauce
- 1 tbsp sesame oil
- 1/4 tsp red pepper flakes
- pinch of ground ginger
- 2 cloves of garlic, minced
- 2 tsps olive oil
For Rice Bowls
- rice or grain of choice I used jasmine rice
- chopped green onions or fresh cilantro I used green onions
- sesame seeds
Instructions
Make Pickled Cabbage
- In a small bowl, add shredded cabbage, vinegar, water, salt, pepper and sugar. Mix everything togethe. Make sure all of the cabbage is fully soaked in vinegar mixxture. Set aside.
Make Sriracha Aioli
- In a small bowl, mix together mayonnaise, sriracha and lime juice. Set aside.
Make Rice
- Make your rice or grain of choice, according to directions on package. I made 6 servings worth of my rice. Set aside covered.
Make Korean Beef
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ground ginger. Set aside.
- Heat olive oil in large sauté pan over medium high heat. Add minced garlic cloves, and cook until fragrant. About 1 minute.
- Add ground beef, and cook until done. Drain excess fat and take off heat.
- Stir in soy sauce mixture with beef.
Make Korean Beef Rice Bowls
- In a single serving bowl, add some rice, followed by beef, sriracha ailoil, sesame seeds, pickled cabbage and green onions.
- Enjoy!!