Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
A spicy, creamy Korean-inspired rice bowl with rich gochujang broth and ultra-crispy miso-sesame beef, balanced with cool cucumber and toasted sesame.
Equipment
Ingredients
Gochujang Broth
Gochujang
60 ml
Low Fat Cottage Cheese
200 g
Chicken Broth
720 ml
Crispy Beef
Extra Lean Ground Beef
450 g
Maple Syrup
30 ml
Coconut Aminos
30 ml
Rice Vinegar
30 ml
Toasted Sesame Oil
15 ml
White Miso Paste
15 g
Green Onions (thinly sliced)
4 pcs
For Serving
Frozen Jasmine Rice (frozen)
560 g
Cucumbers (sliced)
1 pcs
Toasted Sesame Seeds (toasted)
10 g
Instructions
Prepare the Gochujang Broth
Blend cottage cheese, chicken broth, and gochujang until smooth.
Heat the Broth
Pour blended mixture into saucepan and heat over low heat, stirring occasionally.
Brown the Ground Beef
Heat nonstick pan over medium-high heat with cooking spray or olive oil. Add ground beef and brown one side for 2-3 minutes before breaking apart.
Mix the Crispy Beef Sauce
While beef cooks, combine maple syrup, rice vinegar, coconut aminos, sesame oil, miso paste, and white parts of green onions.
Cook the Crispy Beef
Add sauce to cooked beef and cook untouched for 1-2 minutes until sauce caramelizes and beef becomes crispy.
Prepare Rice
Microwave frozen jasmine rice or prepare steamed rice.
Assemble the Bowls
Divide rice, broth, and crispy beef among 4 bowls. Garnish with cucumber, green onion tops, and toasted sesame seeds.
Original recipe
Storage
Store broth and beef separately for best texture. Reheat beef on high heat to restore crispiness.
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