KOREAN BEEF RICE BOWLS WITH SPIRALIZED CUCUMBERS AND DAIKON RICE

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Ingredients:

For the beef:

  • 1 pound ground beef, lean
  • 2 garlic cloves, minced
  • 1/2 cup diced yellow onion
  • 1 teaspoon freshly grated ginger
  • 3-4 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes

For the bowls:

  • 2 daikon radishes, peeled, Blade D, noodles trimmed
  • 1 teaspoon coconut oil, room temperature
  • 4 scallions, diced, white and green parts divided
  • salt and pepper, to taste
  • 2 tablespoons gochujang sauce or more, if desired
  • sesame seeds, to garnish (about 1/2 tablespoon)
  • 1 English seedless cucumber, Blade D, noodles trimmed

Instructions:

  1. Heat a large nonstick skillet over high heat. Once skillet is hot, spray with cooking spray and add the ground meat. Breaking the meat up with a wooden spoon, cook the meat until cooked through and browned, 5-7 minutes. Add in the garlic, onion, and ginger and season with salt and pepper, cooking for 1 minute or until fragrant.
  2. Add the soy sauce, sesame oil and red pepper flakes to the skillet and stir well to combine. Cover the skillet and lower the heat to a simmer. Cook for 10 minutes to let the flavors develop.
  3. Meanwhile, prepare the rice. Place the daikon noodles into a food processor and pulse until rice-like. Place a medium skillet over medium-high heat and add in the coconut oil. Once oil melts, add in the white parts of the scallions. Cook for 5 minutes or until scallions soften. Add in the daikon rice and season with salt and pepper. Cook for another 3 minutes or so just to heat the rice through and soften to your preference.
  4. Divide the rice into bowls. Top with the beef and place a dollop of the gochujang sauce (about 1/2 tablespoon/bowl). Garnish the beef with sesame seeds. Top with cucumber noodles and serve.


Prep time: 15 min

Cook time: 20 min

Yields: 4