Korean beef bowls

The Recipe

• 1/4 – 1/2 lb ground beef per person (90/10 recommended)

• 2 carrots

• 3–4 heads baby bok choy

• 1 package beech mushrooms (optional)

• 2 cups rice

Sauce (per lb of beef):

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 2 tbsp gochujang (see notes for picky eater substitution)

• 1/2 tsp sesame oil

• 2 cloves garlic

• 2 green onions

• 1" piece of ginger

Start cooking your rice.

Wash and chop bok choy and carrots. I prefer 1" slices of bok choy and my carrots julienned (I use a julienne peeler to make my life easier) and roast at 450 for about 12 minutes.

In a small pan, sauté your beech mushrooms, flipping them around occasionally.

Mince garlic, ginger, and whites of the green onions (slice the dark green parts for garnish later). Sauté in pan for 30–60 seconds, then add your ground beef.

Combine brown sugar, soy sauce, and gochujang (or see below if you're cooking for someone who won't eat spicy). Add this to the pan and stir everything together. Cook until the meat is fully browned and done.

Once everything is done, assemble your bowls with all of the ingredients that you want to eat, and top with a drizzle of sesame oil and the dark green parts of your green onions.

The Bullshit

This is a weeknight staple in my house. Skip the gochujang at first if there are those among you who don't like spice — my kids will eat just the soy sauce/brown sugar mixture no problem. Cook the beef first with just that, take out their portions, then cook the rest of it with the gochujang for those of you who like some more flavor.