Korean Beef Bowls

Instructions

1. Step 1

   Rinse the rice under cool running water until the runoff is mostly clear. Transfer it to the saucepan and add the water.

   Ingredients used: 360.0 ml Water, 300.0 gr White Rice

   Cookware: fine mesh sieve, medium saucepan

2. Step 2

   Bring the rice to a boil over high heat.

   Timer: 4 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Remove the rice from the heat and let it stand, covered. Fluff before serving.

   Timer: 10 min (fixed)

   Cookware: medium saucepan

5. Step 5

   Whisk together the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, garlic, ginger, and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 gr Brown Sugar, 12.0 gr Garlic, 6.0 gr Ginger, 20.0 gr Gochujang, 2.0 gr Ground Black Pepper, 15.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 60.0 ml Soy Sauce

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Prepare the cucumber, carrot, and scallions, keeping them ready for assembly.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Carrot, 200.0 gr Cucumber, 45.0 gr Scallion

   Cookware: Chef Knife, cutting board

7. Step 7

   Heat the neutral oil in the skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and its center reaches 71°C.

   Timer: 7 min (fixed)

   Ingredients used: 600.0 gr Ground Beef, 15.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

8. Step 8

   Pour the prepared sauce into the skillet. Cook over medium heat, stirring, until the beef is evenly coated and the sauce thickens slightly.

   Timer: 3 min (fixed)

   Cookware: large skillet, wooden spoon

9. Step 9

   Divide the rice among four bowls. Top with the beef, cucumber, carrot, scallions, and sesame seeds.

   Timer: 2 min (fixed)

   Ingredients used: 9.0 gr Sesame Seed