Quick Korean Bulgogi Bowl

25m

1 cup
white rice
1 1/2 cups
water
2
large carrots shredded
1/4 cup
vinegar
1/4 tsp
salt
1 lb
ground beef
3
cloves garlic, minced
1/4 tsp
fresh ginger, grated
1/4 cup
brown sugar
1/2 cup
chilicha sauce
2
scallions, chopped, additional for garnish
A Dash
Kimchi

Leftover Suggestion: Try it with lettuce wraps.

  1. Rinse the rice until the water runs clear.

  2. In a small pot with a tight fitting lid, add rice and water. Bring to a boil, and cook until the surface looks "cratery".

  3. Reduce heat to low, cover, and cook for about ten minutes, until the water is gone.

  4. Remove from heat, let stand for a minute or two, then remove the lid, fluff the rice, cover with lid, and reserve to the side.

  5. While the rice is cooking, in a small bowl add carrots, vinegar, and salt. Let pickle for about 15 minutes, longer if time is available.

  6. In a medium-sized skillet, over medium-high heat, add beef, stir and break up the meat, and cook until browned, about 5 minutes.

  7. Add garlic, ginger, sugar, and chilicha sauce to the skillet. Stir to combine, and cook until sauce thickens, about 3 minutes. Before serving stir in scallions.

  8. Squeeze pickled carrots to remove excess moisture. Add to the cooked rice, and stir to combine. Spoon rice into each bowl, layer with beef, garnish with chopped scallions, and serve with kimchi.

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