Korean Beef Rice Bowls with Spiralized Cucumbers and Daikon Rice

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 Daikon radishes
  • 1 English seedless cucumber
  • 2 Garlic cloves
  • 1 tsp Ginger
  • 4 Scallions
  • 1/2 cup Yellow onion

• Condiments

  • 2 tbsp Gochujang sauce
  • 3 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper
  • 1/2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 tsp Sesame oil

Found on inspiralized.com

Ingredients

• For the beef:
• 1 pound ground beef, lean
• 2 garlic cloves, minced
• 1/2 cup diced yellow onion
• 1 teaspoon freshly grated ginger
• 3-4 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• For the bowls:
• 2 daikon radishes, peeled, Blade D, noodles trimmed
• 1 teaspoon coconut oil, room temperature
• 4 scallions, diced, white and green parts divided
• salt and pepper, to taste
• 2 tablespoons gochujang sauce or more, if desired
• sesame seeds, to garnish (about 1/2 tablespoon)
• 1 English seedless cucumber, Blade D, noodles trimmed

Directions

• Heat a large nonstick skillet over high heat. Once skillet is hot, spray with cooking spray and add the ground meat. Breaking the meat up with a wooden spoon, cook the meat until cooked through and browned, 5-7 minutes. Add in the garlic, onion, and ginger and season with salt and pepper, cooking for 1 minute or until fragrant.
• Add the soy sauce, sesame oil and red pepper flakes to the skillet and stir well to combine. Cover the skillet and lower the heat to a simmer. Cook for 10 minutes to let the flavors develop.
• Meanwhile, prepare the rice. Place the daikon noodles into a food processor and pulse until rice-like. Place a medium skillet over medium-high heat and add in the coconut oil. Once oil melts, add in the white parts of the scallions. Cook for 5 minutes or until scallions soften. Add in the daikon rice and season with salt and pepper. Cook for another 3 minutes or so just to heat the rice through and soften to your preference.
• Divide the rice into bowls. Top with the beef and place a dollop of the gochujang sauce (about 1/2 tablespoon/bowl). Garnish the beef with sesame seeds. Top with cucumber noodles and serve.