Korean Rice Bowls
1 lb ground chuck, pork, or Turkey
1 small onion, cut in half and sliced
5 cloves garlic, minced
1” knob of ginger, grated or minced
Handful of grated carrot, optional
Baby bok choy stems, cabbage, or broccoli, chopped
1 tbl brown or white sugar
2 tbl soy sauce
2 tbl rice wine vinegar
1-2 tbl gochujong
2 tbl water
(1/4 cup kimchi, chopped)
Tops of the baby bok choy, chopped
1-2 tsp sesame oil
1-2 green onions, chopped
Handful of cilantro, chopped
Rice
Brown the meat. Add the onion, garlic, and ginger and sauté until onion is translucent. Add the carrot and the cabbage or the stems of the baby bok choy or broccoli. Add everything else but sesame oil and baby bok choy tops and cook on medium for a few minutes. Add the tops of the baby bok choy and cook til wilted, about 1-2 minutes. Add sesame oil and serve garnished with green onions and cilantro over rice. Serve with kimchi and a quick pickle of sliced cucumber or zucchini.
Korean Cucumber Salad
- 1 (260g) English cucumber or 3 small cucumbers
- 1/4 onion sliced
- 1 green onion chopped
- 3 cloves garlic minced
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp Gochugaru or to taste
- 1 tsp toasted sesame seeds
- 1/2 tsp salt or to taste
INSTRUCTIONS
- Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
- Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
- Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!
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