In a small bowl, whisk together all Korean BBQ sauce ingredients; set aside. In a large nonstick skillet, brown ground beef over medium-high heat until no longer pink, breaking up into crumbles, about 5 minutes.
Add garlic and red or yellow onions, and cook until translucent, about 3 minutes. Stir in coleslaw mix, cover and cook until wilted and reduced and cooked through, about 5 minutes. Stir in reserved Korean BBQ sauce mixture and heat through, about 2 minutes more. Stir in sliced green onions and serve in bowls over hot cooked rice topped with Kim Chee and Crispy Wonton Strips for a little added crunch, if desired.
Chef’s Note: Can be made Gluten-Free using Gluten-Free Soy Sauce. Can also be served as Lettuce Wraps as well for Low-Carb option.
Korean BBQ Bowl
1/4 cup dark brown sugar
1/4 cup soy sauce
1 Tablespoon rice vinegar
1 Tablespoon Sesame Oil
1 Tablespoon minced fresh ginger
1 Tablespoon minced fresh garlic
1/2 teaspoon crushed red pepper flakes or more, to taste
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1/2 teaspoon crushed red pepper flakes or more, to taste
1 Tablespoon chile garlic sauce or more to taste
Directions:
In a small bowl, whisk together all Korean BBQ sauce ingredients; set aside. In a large nonstick skillet, brown ground beef over medium-high heat until no longer pink, breaking up into crumbles, about 5 minutes.
Add garlic and red or yellow onions, and cook until translucent, about 3 minutes. Stir in coleslaw mix, cover and cook until wilted and reduced and cooked through, about 5 minutes. Stir in reserved Korean BBQ sauce mixture and heat through, about 2 minutes more. Stir in sliced green onions and serve in bowls over hot cooked rice topped with Kim Chee and Crispy Wonton Strips for a little added crunch, if desired.
Chef’s Note: Can be made Gluten-Free using Gluten-Free Soy Sauce. Can also be served as Lettuce Wraps as well for Low-Carb option.
Korean BBQ Bowl
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