koreapalooza

So, Korean food.  Have you have it lately?  I am obsessed. 

Why do I love it so?  

Is it because my family lived in Korea for two years when I was a babe?  

Or because our beloved dog's name was Yobo?  

 

Is it because my dad would walk in the door every night and sing out, "yoboseyo"!? 

Although those are fun facts, the answer is simple.I love Korean food because it is freaking delicious.

Make this tonight.  I mean it.  (Unless you're vegetarian, in which case I am just so sorry. But I'm sure tofu would be great, too.)  Seriously.  In a half hour  you'll get yourself a little slice of heaven;  filling, balanced and incredibly delicious. 

 

All the things that make the magic.

The only semi-exotic ingredient is Gochujang and trust me, once you  make this you will decide to always have it on hand, 'cause Korean food simply kicks ass.  Our local grocery store stocks it.

 30 Minute Korean Beef Bowls with Veggies

Korean Sauce - whisk together in a bowl:

• 1/3 cup low sodium soy sauce
• 2-3 tablespoons brown sugar 
• 2 tablespoons Chinese rice wine 
• 2-3 tablespoons Gochujang or more if desired*
• 2 teaspoons sesame oil
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch

 

Cook up a pot of rice or quinoa.  

Brown 1 lb ground beef, a 1/2 onion in a large skillet over medium-high heat. Add 3 cloves minced garlic and 2 tsp minced ginger and sauté an additional 30 seconds. Drain off any excess fat.

  This is good to have on hand when you don't have fresh ginger

1.  

   Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. 

   Remove meat mixture from skillet but do not wipe out.

 

Add one teaspoon olive oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.

Layer the love: rice, then beef 

 

 Then veggies 

Feed to your starving 16 year old.    

Plan your next Korean meal.

30 Minute Korean Beef Bowls with Veggies

Ingredients 1 pound lean ground beef 1/4 onion, chopped 3 garlic cloves, minced 2 teaspoons freshly grated ginger 4-5 cups cooked rice/quinoa, sprialized veggies Korean Sauce 1/3 cup low sodium soy sauce 2-3 tablespoons brown sugar (See Note) 2 tablespoons Chinese rice wine  2-3 tablespoons Gochujang or more if desired* 2 teaspoons sesame oil 1/4 teaspoon pepper 2 teaspoons cornstarch Stir Fry 1 teaspoon olive oil 1 large zucchini, sliced 1 red bell pepper, chopped 1 carrot, thinly sliced *may add or substitute different vegetables Garnish green onions chili paste sesame seeds

1. Whisk together Korean Sauce in a medium bowl. Set aside.
2. Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
3. Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
4. Add one teaspoon olive oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
5. Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.