Ingredients with Measurements:
- 1 cup of white rice
- 1 1/2 cups of water
- 1/2 pound of ground beef
- 1 tablespoon of vegetable oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1 tablespoon of rice vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of ground ginger
- 1/4 teaspoon of black pepper
- 2 green onions, chopped
- Sesame seeds for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker or pot with a lid. Cook according to the instructions.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spatula.
3. Add the chopped onion, red bell pepper, and green bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are softened.
4. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic powder, ground ginger, and black pepper.
5. Pour the sauce over the beef and vegetables in the skillet. Stir to combine and cook for 2-3 minutes until the sauce thickens.
6. To assemble the rice bowls, divide the cooked rice between four bowls. Top each bowl with the beef and vegetable mixture. Sprinkle with chopped green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 57g
Protein: 23g
Sodium: 1700mg
Sugar: 23g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Any color of bell pepper can be used.
- Honey can be used instead of brown sugar.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add sliced mushrooms to the beef and vegetable mixture.
- Use quinoa instead of rice.
- Add a fried egg on top of each rice bowl.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming mushy.
- Use a non-stick skillet or wok to prevent the beef from sticking.
- Make extra sauce to drizzle over the rice bowls for extra flavor.
Storage instructions:
Store any leftover rice and beef mixture in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and beef mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice bowls in colorful bowls or plates.
Garnishes:
Sprinkle sesame seeds and chopped green onions on top of each rice bowl.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the beef and vegetable mixture is too salty, add a little more brown sugar to balance the flavors.
Food safety advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The Rakwon Rice Bowl is a Korean-inspired dish that combines ground beef with a sweet and savory sauce. It is typically served over rice and topped with green onions and sesame seeds.
Flavor profiles:
The Rakwon Rice Bowl is a sweet and savory dish with a rich umami flavor from the soy sauce and ground beef.
Serving suggestions:
Serve the Rakwon Rice Bowl for a quick and easy weeknight dinner or for a casual dinner party.
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Region: Korean