Korean Beef Bowls
Equipment
- 1 Skillet of Choice — Cast Iron is what we use.
- Mixing bowl
Ingredients
For the Korean Beef
- 1.5 lbs Ground Beef
- 1/3 cup Brown Sugar, Lightly-Packed
- 1/2 cup Low-Sodium Soy Sauce, 2 tbsp if too sweet
- 3 tsp Sesame Oil
- 1 tsp Crushed Red Pepper Flakes, use more or less for taste
- 3 tbsp Fresh Grated Ginger
- 1 tbsp Vegetable Oil
- 1 bunch Green Onions — Thinly Sliced
- 1 tbsp Toasted Sesame Seeds
- 2 cups Jasmine rice: Cook according to package instructions.
For the Asian Cucumber Salad
- 1-2 English Cucumbers
- 1/2 tsp Salt
- 5 Green Onions, Finley Sliced
- 1 tbsp Fresh Ginger, Grated
- 1/4 cup Rice Vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Honey, or Maple Syrup
- 1 tsp Sriracha / Chili Oil
- 1-2 tbsp Toasted Sesame Seeds
Instructions
Making the Asian Cucumber Salad
- Score the cucumbers with a fork, then slice them. Toss the slices with salt and let them sit for 5–10 minutes to draw out excess water. After resting, drain the cucumbers before using.
- Stir together, green onions, ginger, rice vinegar, soy sauce, sesame oil, honey, sriracha, and sesame seeds.
- Add Cucumbers to the mix and mix to combine.
- Refrigerate while making the Korean Beef.
Making the Korean Beef
- In a mixing bowl, whisk together the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger until well combined and smooth. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, you want a crumble consistency. Once fully cooked, drain any excess fat from the skillet to remove unwanted grease.
- Stir in the reserved soy sauce mixture and green onions, ensuring everything is well combined. Let the mixture simmer for about 3–5 minutes, or until thoroughly heated.
Assemble bowls
- Serve beef and cucumber salad over steamed rice, sprinkled with toasted sesame seeds and fresh green onions for a vibrant, flavorful finish.
Table of Contents
Here’s How We Did It!
Gluten-Free Low FODMAP Korean Beef Bowls.
Make the Asian Cucumber Salad
We started by preparing a refreshing Asian cucumber salad by thinly slicing cucumbers and mixed with salt, and let rest for 10 minutes.
Mix Cucumbers
Next, stirred together green onions, fresh ginger, rice vinegar, Low sodium soy sauce, sesame oil, honey, sriracha, and sesame seeds to create a flavorful dressing.
Next, we added thinly sliced cucumbers to the mix, ensuring they were well coated. After combining everything, we placed the salad in the fridge to chill while moving on to prepare the Korean Beef Bowls.
Prep for making the Beef
Whisked the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger until well combined and smooth in a mixing bowl and set it aside.
Make Korean Beef
Heated some vegetable oil in a large skillet over medium heat. Once it was hot, added the ground beef and broke it apart as it cooked, aiming for a crumble-like texture. After the beef was fully browned, I drained off any excess fat from the skillet to get rid of the unwanted grease. This left me with perfectly cooked, crumbled beef ready for the Korean Beef Bowls!
Finish the Korean Beef
Stirred in the reserved soy sauce mixture and green onions, ensuring everything is well combined. Simmered for about 3–5 minutes. Removed from heat.
Assembling the bowls
We started by adding a scoop (1/2 cup) of white rice to the bottom of each bowl, then topped it with the savory Korean beef. To finish it off, we added the chilled cucumber salad, then sprinkled everything with toasted sesame seeds and fresh green onions.
The combination made for a vibrant and flavorful dish. So delicious!
Hope you enjoy your Gluten-Free Low FODMAP Korean Beef Bowls! Be sure to share your thoughts, we’d love to see your creations!
To dive deeper into FODMAPs and how they impact digestion, check out resources from Monash University, a leading authority on FODMAP research. They offer valuable insights and tools to help you better understand and manage a Low FODMAP lifestyle.
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