Korean-Style Glazed Beef Rice Bowls with Quick-Pickled Cabbage

Ingredients

• 1 1/2 lbs lb ground beef
• 2 cups, rinsed white rice
• 3 tbsp tbsp gochujang
• 3 tbsp tbsp coconut aminos
• 3 tbsp tbsp rice vinegar
• 2 tbsp tbsp honey
• 2 tbsp, grated fresh ginger
• 5 cloves, minced garlic
• 2 tbsp tbsp avocado oil
• 1/4 head, thinly shaved green cabbage
• 1 tbsp tbsp gochugaru(optional)
• 1, julienned carrot
• 1, thinly sliced cucumber
• 5, divided sliced scallions
• 1/4 cup toasted pumpkin seeds(optional)
• 1 tsp tsp salt

Instructions

1. 1

   Cook the rice according to package directions and keep warm.

2. 2

   Toss the shaved cabbage and carrot with 2 tbsp rice vinegar, 1 tsp salt, and the gochugaru. Let it pickle for at least 20 minutes, tossing occasionally.

3. 3

   Whisk the gochujang, coconut aminos, remaining rice vinegar, honey, ginger, and half the garlic into a glaze.

4. 4

   Heat 1 tbsp avocado oil in a large skillet over high heat. Add the beef in a single layer and sear undisturbed for 3 minutes to develop a crust, then break it up and cook 4 more minutes.

5. 5

   Add the remaining garlic and cook 1 minute, then pour in the glaze. Simmer, stirring, until the sauce coats the beef and turns glossy, about 4 minutes.

6. 6

   Heat the remaining avocado oil in a small pan and crisp the cucumber slices briefly, 1 minute per side.

7. 7

   Divide rice among bowls, spoon the glazed beef over, and top with the pickled cabbage, cucumber, scallions, and pumpkin seeds.

8. 8

   Serve immediately while the beef edges are still crackly.