Korean Rice Bowls

Name: Korean Rice Bowls
Total time: 25 min
Ingredients: ⅓ cups Tamari; 2 tbsp Rice wine vinegar; 2 tbsp Brown sugar; 2 tsp Gochujang; 1 tsp Sesame oil; 1 Garlic, grated; ½ tsp Ginger, grated; 2 tsp Oil; 1 packet Beef; 2 cups Rice, cooked; ½ Cucumber, sliced; 2 tbsp Scallion, thinly sliced; 2 tsp Sesame seed

By The Domestic Geek · 25 min

Ingredients

Tamari⅓ cups
Rice wine vinegar2 tbsp
Brown sugar2 tbsp
Gochujang2 tsp
Sesame oil1 tsp
Garlic · grated1
Ginger · grated½ tsp
Oil2 tsp
Beef1 packet
Rice · cooked2 cups
Cucumber · sliced½
Scallion · thinly sliced2 tbsp
Sesame seed2 tsp

Instructions

In a small bowl, combine the tamari, rice vinegar, brown sugar, gochujang, sesame oil, garlic and ginger. Stir and set aside.
In a large skillet, heat the oil over medium-high heat. Add the Impossible Beef and cook, breaking it up with a spoon, until it is no longer pink.
Add the sauce and cook, stirring occasionally, for 5 minutes.
Serve over cooked rice and sliced cucumber, topped with green onion and sesame seeds. Eat right away, or refrigerate for up to 3 days.

Summarized from The Domestic Geek's video. Watch it for the details.

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Garlic Ginger Scallion Rice Brown sugar Beef Cucumber Gochujang

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