
Très facile

Korean-style ground beef rice bowl
8 minutes
Préparation
12 minutes
Cuisson
840 kcal
Par portion
Ingrédients pour 1

1/4 liv.
Bœuf (haché)

1 cup
White rice (short grain, cooked)

1 in
Gingembre (frais)

1 gou.
Ail

3 càc
Vergeoise blonde

1/4
Concombre

1 càs
Vinaigre de riz

1/2 càc
Huile de sésame

2 càs
Kimchi

2 càs
Sauce soja salée

facultatif
2 càs
Oignon nouveau
Ustensiles
Couteau, Plaques de cuisson, Poêle
recette
- Étape 1
Clean & thinly slice the cucumber. Add to a small bowl with a 1/4 tsp of rice vinegar, a 1/4 tsp of sesame oil & a pinch of salt. Toss it all together while lightly massaging the cucumbers & set aside. - Étape 2
Rinse & thinly slice the scallion (optional). - Étape 3
In a small bowl, combine the brown sugar, remaining rice vinegar, soy sauce, remaining sesame oil & 1 tbsp of kimchi juice (per serving) from the jar. Whisk it all together. - Étape 4
Heat a drizzle of oil in skillet over medium heat. Add the ground beef. Brown the meat for 3-4 min, breaking it up with the spatula as it cooks. Grate in the ginger & garlic. Stir it all together & cook for 2 more min. - Étape 5
Once the beef is nearly cooked through, reduce the heat & pour in the sauce. Stir & simmer for 1-2 more min, until the sauce thickens. Remove from the heat. - Étape 6
Drain any liquid from the marinated cucumbers. - Étape 7
Stir half of the scallions into the saucy beef & heat the rice according to package instructions. (We love a sprinkle of sesame seeds on top!) Serve the beef over a fluffy bed of rice. Add the kimchi & cucumbers. Garnish with more fresh scallions & sesame seeds if you have! Enjoy!