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Cook
20m
Cook
20m
Ingredients
Method
Nutrition
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Step 1
Cook the rice according to package instructions.
3/4 cup Rice
Step 2
While the rice cooks, chop the cucumbers.
1 lb Cucumbers
Step 3
Mix together the coconut aminos, minced garlic, rice vinegar, honey, and salt.
1/4 cup Coconut aminos
4 Garlic cloves
1 tbsp Rice vinegar
1/2 tbsp Honey
1 tsp Salt
Step 4
Pour 1 tbsp of the sauce onto the cucumbers. Add the sesame oil and toss together to coat.
1 tsp Sesame oil
Step 5
Add the broth, cottage cheese, Gochujang, and 1 tbsp of the sauce to a blender. Blend until smooth.
3 cup Broth (beef or chicken)
4 oz Cottage cheese
1 1/2 tbsp Gochujang paste
Step 6
Add the ground beef to a skillet over medium heat, breaking it apart as it cooks.
Step 7
When the beef is mostly cooked through, add the remaining sauce and cook until the sauce has thickened and the meat is fully cooked.
Step 8
Warm the broth in the microwave or on the stovetop.
Step 9
Serve the bowls with the rice, broth, ground beef, and cucumbers on top.
For
4
M
I
3/4
cup
Rice, uncooked
1
lb
Cucumbers
1/4
cup
Coconut aminos
4
Garlic cloves, minced
1
tbsp
Rice vinegar
1/2
tbsp
Honey
1
tsp
Salt
1
tsp
Sesame oil
3
cup
Broth (beef or chicken)
4
oz
Cottage cheese
1 1/2
tbsp
Gochujang paste
1
lb
Ground beef, I used 96% lean
Per Serving
Calories
400kcal
Fat
10g
Carbs
46g
Protein
31g
Fibre
2g
LAZY VERISION
Use a microwave rice packet instead of cooking your own rice.
SUBSTITUTIONS
Sub for cucumbers: bell peppers, carrots
Dairy free? Use half a can of coconut milk.
STORAGE
Allow everything to come to room temp and then store in airtight containers.
It would be best to store everything in separate containers for this recipe!
REHEATING
When reheating, add the rice, beef and broth to a bowl. Microwave for 2 minutes, stirring halfway through. Add the cucumbers on top.
REDUCE FOOD WASTE
Leftover gochujang paste? Save it! It will last in the fridge for a long time. You can use it to make many other recipes, like my Korean Crockpot Chicken.
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