The Korean beef bowl recipe – from Maya Krampf from Wholesome Yum – taught me how to make cauliflower rice (so easy!) and a lovely marinade.
To make cauliflower rice, which is the base for this meal, all I needed to do was put some chopped cauliflower into a food processor.
Within as little as 10 seconds, the head of cauliflower crumbled into cauliflower rice, which only needed to be seasoned with salt and pepper and cooked on the hob.
Taking around five three to five minutes to warm through on the hob, the base was complete.
Although the original recipe was in US measurement, I had my handy measuring converter glass that I got from Tiger.
Korean beef bowl
Ingredients
Cauliflower rice
- One tbsp olive oil
- Head of cauliflower
- Salt and black pepper
Korean ground beef
- One tbsp olive oil
- Pack of mince meat
- Sea salt
- Four gloves of garlic, minced
- Approx. 60ml coconut aminos (1/4 cup)
- Approx. 60ml beef broth (1/4 cup)
- Two tsp sesame oil
- Quarter tsp ground ginger
- Quarter tsp crushed red pepper flakes
Toppings
- Green onions, sliced
- Sesame seeds
- Cucumber slices
Method
Heat one tablespoon of olive oil in a large wok over medium-high heat. Add the cauliflower rice, and season with salt and pepper.
Cook for three to five minutes, remove from the heat and put into serving bowls and cover to keep warm.
In a small bowl, whisk together the coconut aminos (I used soy sauce), beef broth, sesame oil, ground ginger, and red pepper flakes (I used cayenne pepper). Set the sauce aside.
Heat up another tablespoon of oil in the wok, add the mince meat and season with salt. Cook the mince meat for about eight to 10 minutes, until it’s all browned, then add the garlic and cook for one minute until fragrant.
Then pour the sauce into the wok, bring to a boil, then reduce the heat and simmer for about three minutes, until the sauce is reduced.
Assembling the Korean beef bowl
Spoon the mince meat on top of the cauliflower rice, and garnish with cucumber strips, spring onions and sesame seeds.
