15 Minute Korean-Style Rice Bowls with Beef or Mushrooms

From the kitchen of One Perfect Bite...This is one of the easiest meals in my recipe rotation. It is simple enough for children to make, and it uses so few ingredients and utensils, that it can be made in the most poorly equipped kitchens. I make it often for lunch or light suppers and we've enjoyed it in some very strange places. The bowls, obviously, are not Korean, but the taste of the finished dish is much like that of a Korean barbecue, hence its name. If you are trying to cut back on the amount of meat you eat, or chose never to eat it, the mushroom version of the dish will allow you to sample and enjoy these delicious rice bowls. Do give them a try. I know you will enjoy them. Here is how they're made.

Korean-Style Rice Bowls with Beef or Mushrooms...from the kitchen of One Perfect Bite courtesy of Six Sister's Stuff

Ingredients:
1/3 cup brown sugar, packed
1/4 cup low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 tablespoon 3 minced garlic
1 pound ground beef or 1 pound cremini mushrooms cut in 1/4-in. dice
2 green onions, thinly sliced
4 cups cooked rice, for serving

Directions:
1) Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger in a small bowl.
2) Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. If using ground beef, add beef and cook until browned, about 3-5 minutes, making sure to crumble beef as it cooks. Drain off excess fat. If using mushrooms, add mushrooms and cook until softened and brown. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately over rice. Yield: 4 servings.

                    

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