Crispy Beef with Creamy Gochujang Broth
Crispy beef with creamy gochujang brothy rice made with cottage cheese and bone broth. A high-protein Korean-inspired rice bowl that's spicy, savory, and easy.
Ingredients
For Creamy Gochujang Broth
For Crispy Beef
- 1 tbsp cooking oil
- 1 lb lean ground beef, I prefer 90% or 93% lean
- ½ onion, diced
- 5 clove garlic, minced
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey , or maple syrup
- 2 tbsp rice vinegar
For Serving
- cooked rice, I prefer jasmine rice
- sliced or pickled cucumber, optional
- kimchi
- green onion, chopped
- white sesame seeds
Instructions
- Using an hand-held immersion blender, blend cottage cheese until smooth and creamy.
- In a sauce pan, add chicken bone broth, gochujang, gochugaru, and blended cottage cheese. Stir well and gently warm over medium-low heat until hot and creamy. Do not bring to a rapid boil. *Pro Tip: for the creamiest result, use an immersion blender to blend everything together.
- Cook the beef: Heat cooking oil in a large skillet over medium-high heat. Add diced onion and minced garlic and sauté until fragrant. Then add ground beef and cook, breaking it apart, until deeply browned and crispy.
- Add light soy sauce, dark soy sauce, oyster sauce, honey or maple syrup, and rice vinegar. Stir well and continue cooking until the sauce reduces and begins to caramelize around the beef.
- Assemble: Add cooked rice to a bowl and top with crispy beef. Pour the creamy gochujang broth over and around the rice.
- Garnish: Add cucumber, kimchi, green onions, and sesame seeds if desired. Serve warm and enjoy!
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