We LOVE this dinner. The combination of flavors and textures is pure foodie bliss.
To make this #dinnerdoneby9am I fully prepare the beef in the morning and make the pickled carrots, then refrigerate all day, then cook rice, reheat beef, and cook eggs and spinach just prior to serving.
Bowls
-jasmine rice, cooked according to package directions
-1 fried egg per person
-pickled carrots (recipe below)
-Korean Beef (recipe below)
-6 oz spinach sauteed in 1 Tbsp sesame oil with 1/2 tsp salt
-homemade or store bought kimchi
-sesame seeds, sliced green onions, and/ or sriracha sauce for garnish
Pickled Carrots
-3 medium carrots, shredded
-1/2 cup white vinegar
-1/4 cup white sugar
-1/2 tsp salt
-1/2 cup water
Korean Beef
-1 Tbsp sesame oil
-1 inch chunk ginger, minced
-3 garlic cloves, minced
-1 lb ground beef
-2 Tbsp chili garlic sauce
-1/4 c soy sauce
-1/4 c brown sugar or honey
Pickled Carrots
In a small sauce pot, over medium heat, combine the vinegar, sugar, salt, and water; stir until the sugar is dissolved. Place carrots in a heat resistant container and pour vinegar mixture over top. Make sure the carrots are fully submerged in the liquid, then refrigerate for at least 30 minutes (or up to 5 days).
Korean Beef
Heat sesame oil in medium pan over medium heat. Add ginger, saute 5 minutes. Add garlic, saute 1 minute. Add beef, cook, breaking up with a spoon, until beef is no longer pink. Drain off fat. Add chili garlic sauce, soy sauce and brown sugar or honey. Cook 5 additional minutes, stirring well.
Set out all of the bowl ingredients and let everyone assemble their bowl with their desired toppings.
