Korean-Style Beef Rice Bowls
35 min578 kcal each
Sweet-savoury ground beef with garlic, ginger and sesame, over rice with quick-pickled cucumber, carrot and spinach.
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Plan this recipeIngredients
for 4 servings- Lean ground beef (90%)600 g
- White rice, uncooked240 g
- Low-sodium soy sauce3 tbsp
- Honey1 tbsp
- Garlic4 clove
- Fresh ginger10 g
- Sesame oil2 tsp
- Cucumber200 g
- Carrots2 piece
- Baby spinach200 g
- Spring onions4 piece
- Sesame seeds2 tsp
- Rice vinegar2 tbsp
- Chili flakes1 tsp
Method
Prep 15 min · cook 20 min- Cook the rice in 480 ml of water, covered, for 15 minutes.
- Toss the sliced cucumber and grated carrot with the rice vinegar and a pinch of salt. Leave them to pickle while you cook.
- Brown the beef in a dry pan, breaking it up.
- Add the soy sauce, honey, grated garlic and ginger, and the chili. Cook for 3 minutes until glossy, then stir in the sesame oil.
- Wilt the spinach in the empty pan for a minute.
- Build the bowls with rice, beef, spinach and pickles, and scatter spring onions and sesame on top.
Nutrition
per servingCal
578
Protein
38g
Carbs
63g
Fat
19g
Of 7.6g of sugar per serving, 4.3g is added sugar.
Of 19g of fat per serving, 6.5g is saturated.
