Sweet Umami Beef and Rice Bowl

You'll Need The Following

• 1 pound of ground beef


• 2 cups of rice


• 1 teaspoon of salt, divided


• 6-8oz of chopped carrots


• 1 decently sized cucumber


• 1 tablespoon of minced garlic


• 1 teaspoon of gochujang sauce (or other hot sauce)


• 2 tablespoons of ponzu sauce (or soy sauce)


• 2 teaspoons of lime juice


• 1 onion, chopped


• 4 scallion stalks, chopped with the greens and whites separated


• 4 tablespoons of mayo


• More hot sauce

Cooking Instructions

1. Start with your rice and cook it as you normally would. I use long grain rice so it's 1:1 rice to water, add 1/2 teaspoon salt, bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes.


2. While the rice is going toss the beef, 1/2 teaspoon salt, minced garlic, gochujang/hot sauce, ponzu/soy sauce, lime juice, chopped onion, and scallion whites in a pan and turn the heat on high.


3. Mash/mix the whole bit together until it starts steaming from the heat, then put a lid on it, reduce the heat to medium, and let cook for 10 minutes.


4. Now move on to the carrots and cucumber. Give them a good wash and chop them up however you like; I like to slice the cucumber in half then slice it into little half moons and just cut the carrots into thin rounds.


5. By the time you're done with that the rice and beef topping should be done, so dish out the rice and top with the beef mixture, carrot rounds, cucumber halves, and scallion greens.


6. Mix the mayo with however much hot sauce you like, I tend to kind of eyeball it based on the potency of said hot sauce. So mix it up, pour it over top, and boom you're done!

This can be eaten right way or stored for later, it heats well and tastes great even with the cucumbers and carrots slightly warm.