Korean Beef Bowl with Pickled Veggies

I am a believer that great tasting food does not have to be complex. It can be made from simple, natural, whole ingredients and not cause you to have to break the bank or spend hours in the kitchen. Nor do you have to be a Michelin star chef to make delicious food. That is a huge reason why I started my blog in the first place, to show people that healthy eating does not have to be hard or complicated and you definitely don’t have to be an amazing cook either. I am just an average person with no professional culinary skills, but I have seen, like with any skill, the more I practice the better I become. I believe this for you too. Once you start practicing, the easier cooking will be and the better meals you can start to make from scratch. This will help you and your family start to eat more homemade, nourishing foods that are minimally processed and end up tasting better than any premade meal you could ever buy. I went on this rant because this meal is a perfect example of a super simple recipe made from natural ingredients that tastes absolutely incredible and takes about 30 minutes to make. And I know for a fact you can make it.

I grew up in a house that emphasized diverse eating, experimenting in the kitchen, and trying all different ethnic foods and cuisines. I absolutely love experiencing a culture through its food and then try to recreate some of the dishes on my own at home. A Korean beef bowl is a very popular dish among this culture that is more commonly known as Bulgogi. I have gotten it MANY times when I go out to restaurants and love it every time so I knew I wanted to create a version myself. Traditionally, it is very thin slices of beef that is marinated in a sauce usually consisting of soy sauce, sesame oil, garlic, and other flavors. It is commonly served with rice and a variety of vegetables, and the meat is usually grilled over a fire but can also be pan fried. Although my version is definitely not culturally accurate, it does remind me of the same flavors and textures when I order the traditional dish. It’s a bit quicker and simpler to make, which is always a plus on a busy weeknight. Instead of shaved beef, I opted for ground beef for ease and I prefer to use coconut aminos in my asian-inspired sauces instead of soy sauce because of its slightly sweeter taste that I prefer. I also decided to pair this rich, savory sauced beef with tangy pickled vegetables because it ties in all the flavors and textures together. It gives the perfect crispy crunch that balances out the softer textures of the meat and rice, and levels out the umami flavoring of the sauce. I have created a Quick Pickled Veggies recipe on my blog that I highly encourage you to follow for this Korean Beef Bowl. Pickling does not have to take days or be complicated, in fact all you have to do is slice some veggies, boil vinegar, and pour it over the vegetables then let it sit in a jar. That’s it! Not to mention, homemade pickled vegetables taste so much fresher and have a lot less ingredients and preservatives than the shelf-stable ones you find at the grocery store. See what I mean by home cooked meals truly not being as bad as they seem sometimes? I believe that if an average Joe like me can do it, you can do it too.

A bowl-inspired meal where you throw all the ingredients in one of those giant white deep pasta bowls I think every house has (or should have) is not only incredibly easy to whip up, but they can also pack in tons of nutrients and flavor all in one bite. Typically when I build a bowl meal I start with some type of carbohydrate base whether that be rice, quinoa, roasted potatoes, or pasta for fiber, energizing whole grains, and some key micronutrients. I then move on to the protein I want to pair with the carb I chose and that could range anywhere from beef, chicken, pork, turkey, fish/seafood, or beans/legumes. All of these are great options and I typically choose the meat based on having variety throughout the week, using what I have on-hand in the fridge or freezer, and also based on what type of flavor profile I’m going for. From there, I decide what type of flavor I want and this is usually based on ethnicity. Since I’m a big foodie, I absolutely love having ethnic diversity throughout the week to keep things interesting, expand my culinary skills, and honestly satisfy any cravings or moods I’m in. This decision will typically determine what type of sauce, spices/seasonings, and toppings I’ll be using and from there I like to pair my vegetable with the flavors. Through building a bowl like this, it not only ensures that you will have a flavor-filled bowl that is beautifully colorful, but it also guarantees that you will create a bowl that is nutrient-dense and gives your body all the essential nutrients it needs to thrive. This Korean Beef Bowl is a perfect example of this type of meal. It starts with the fiber-rich whole grain rice as the carbohydrate, the ground beef for the protein and healthy fat source, the pickled veggies for tons of micronutrients, and then of course the asian-inspired sauce and toppings to bring in the flavor and enjoyment. Don’t overcomplicate healthy eating! Use up what you have on-hand, get creative, and make what you actually enjoy.

Nutrition Facts:

• Coconut aminos is considered an alternative for soy sauce and is made by fermenting the nectar from coconut palm flowers and mixing it with salt. It is a savory sauce that contains less sodium than regular soy sauce and has a slightly sweeter flavor. There is no true nutritional value to coconut aminos and it is really just a way to flavor foods, but the benefit of using coconut aminos is the slightly less sodium content and if you have a preference for a sweeter flavored asian inspired sauce like I do.

Servings: 4

Ingredients:

• Quick pickled veggies:
  • 16oz jar of cucumbers
  • 8 oz jar of red onion
  • 8 oz jar of carrots
• 1 cup brown rice (dry)
• 2 Tbsp coconut aminos (or soy sauce)
• 2 Tbsp sesame oil (divided)
• 1 Tbsp sriracha sauce
• 1 Tbsp apple cider vinegar
• 1 Tbsp honey
• 2 garlic cloves (minced)
• 1lb. of ground beef
• ½ tbsp cornstarch
• ½ tbsp cold water
• Optionals toppings: Sesame seeds and sliced green onion

Instructions:

1. Follow instructions using my Quick Pickled Veggies to make pickled cucumbers, red onion, and carrots. It’s best to do this a few hours or even a day ahead for this recipe to let them cool and soak in the fridge.
2. Cook the brown rice per the package instructions.
3. Make the sauce by combining the coconut aminos, 1 Tbsp sesame oil, sriracha sauce, apple cider vinegar, honey, and 1 minced garlic clove.
4. Heat the other tablespoon of sesame in a skillet pan over medium heat. Add the ground beef and mince until small crumbles are formed. Add the other minced garlic clove to the sauteing beef and stir to combine. Cook the beef for about 7-8 minutes until it is cooked through.
5. Once cooked through, reduce the heat to low and add the sauce. Stir the sauce in to fully coat the beef.
6. In a small bowl, combine ½ Tbsp of cornstarch with ½ Tbsp of cold water until the cornstarch is fully dissolved (this is called a slurry). Add the slurry to the cooking beef and stir in until well incorporated. Simmer for an additional 1-2 minutes until the sauce has thickened slightly.
7. To assemble the bowl, create a bed of brown rice then top with the ground beef, pickled veggies, sliced green onion, and a sprinkle of sesame seeds.
8. Enjoy!