Bulgogi-Style Ground Beef and Kimchi Rice Bowls

Ingredients

• 680 g 93/7 lean ground beef
• 600 g cooked jasmine rice
• 90 g Asian pear, peeled and finely grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp light brown sugar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 227 g nonfat plain Greek yogurt
• 1 tbsp gochujang
• 200 g napa cabbage kimchi, chopped
• 4 whole scallions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. 1

   Stir together the grated pear, soy sauce, brown sugar, garlic, and ginger in a small bowl.

2. 2

   Heat the sesame oil in a skillet over medium-high. Add the beef and break it up. Cook 6–7 minutes, until browned and the liquid has cooked off.

3. 3

   Pour in the pear-soy sauce and simmer 3–4 minutes, stirring, until it thickens and coats the beef.

4. 4

   Whisk the Greek yogurt and gochujang together until smooth.

5. 5

   Divide the rice among 4 bowls or containers. Top with the beef, kimchi, and scallions.

6. 6

   Drizzle with the gochujang yogurt and sprinkle with sesame seeds.

7. 7

   Storage: refrigerate up to 4 days. Keep the yogurt drizzle and kimchi in separate containers and add them after reheating.

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