Bulgogi- ish Beef Bowl

Bulgogi Beef

• 2 lb ground beef

• 1/4 cup Asian Pear, grated

• 1 clove garlic, grated

• 1 teaspoon fresh ginger, grated

• 1/4 cup light brown or coconut sugar

• 1/4 cup soy sauce

• 1/2 teaspoons gochugaru or chili flakes (optional)

• 1/2 teaspoon salt

• 1 tablespoon gochujang

• 1 tablespoon miso

• 1/2 teaspoons sesame oil

• 1 tablespoon cornstarch

• 1 tablespoon neutral oil

Bowl

• Lettuce

• Radishes, sliced

• Roasted sweet potato cubes*

• Scallions, thinly sliced

• Cucumber sliced into matchsticks

• Cooked Rice for serving

Dressing

• 1 tablespoon gochujang

• 1/4 cup kewpie mayonnaise

• 2 tablespoons honey

• 1/2 teaspoon sesame oil

• Water to thin

1. Mix the pear, garlic, ginger, brown sugar, Soy sauce, gochugaru (if using), salt, gochujang, miso, sesame oil, and cornstarch in a bowl.

2. Heat the oil over a medium flame. Add the beef and brown for about minutes. Add the sauce and toss with the beef until the beef is cooked through and the mixture thickens, about another 5-8 minutes. Allow to cool slightly.

3. Mix all dressing ingredients together. Add water to thin until desired thickness is reached.

4. Place all your vegetables into a bowl and rice if using. Top with your beef.

5. Drizzle with your dressing and top with sesame seeds.

6. You can also eat these in a taco shell if preferred.

*Roasted sweet potatoes can be made by peeling and dicing two sweet potatoes. Toss with some neutral oil and salt and roast at 400F for 20 to 25 minutes