Ground Beef Bulgogi Bowls with Creamy Kimchi Sauce

About This Recipe

Lean ground beef with a bulgogi sauce served with a creamy blended kimchi sauce, rice, pickled carrots, and a cucumber crunch salad.

Ingredients

• 2 pounds Extra Lean Ground Beef
• 1/2 Tablespoon Olive Oil
• 1/4 cup Soy Sauce
• 1/4 cup Rice Vinegar
• 1/4 cup Honey
• 1 Tablespoon Toasted Sesame Oil
• 4 cloves Garlic (crushed or minced)
• 2 teaspoons Crushed Ginger
• 1/2 teaspoon Black Pepper
• 3-4 Scallion Greens (cut into 2" pieces)
• 1/2 cup 4 oz Kimchi with Juices
• 1/4 cup Light Mayo
• 1 Tablespoon Gochujang
• 1 Tablespoon Honey
• 2 Tablespoons Water

Instructions

1. Add all the kimchi ingredients to a food processor and blend until smooth. Refrigerate while preparing the beef.
2. Add the olive oil to a large skillet over medium-high heat. Once hot, brown the ground beef on one side for 4-5 minutes before breaking apart and fully cooking.
3. While the beef cooks, mix the bulgogi sauce ingredients together.
4. Add the sauce to the cooked beef and stir everything together. Cook for 3-4 minutes, untouched, until the sauce thickens and begins to caramelize on the bottom of the beef. Turn off the heat and fold in the scallion greens.
5. Serve the beef over rice or in lettuce wraps with the kimchi sauce, toasted sesame seeds, and other sides (see notes for low carb rice blend, roasted broccoli, cucumber salad, and pickled carrots).