1pear7oz cored and cut into 1" chunks, 1 1/2 cups (frozen or canned works too)
1/2tsoground black pepper
1 1/2tspred pepper flakesor Korean red pepper flakes
2poundsground beef
Korean Ground Beef Bowls:
8cupsmixed greens
1.5cupsKorean kimchi
2cupslong grain Jasmine ricesteamed, omit for paleo and Whole30
1cupsriracha mayosee notes, make the mayo with chili sauce recommended in the recipe to be Whole30
1/2cupthinly sliced green onions
sesame seeds
Instructions
If you're serving this Korean Ground Beef as part of my 'bowls' start by steaming rice. I add 1/4 cup per person to the Instant Pot and add equal parts of water before selecting the 'RICE' setting.
Place the onion granules, sesame oil, coconut amino, ginger, garlic, pear, and black pepper into a blender and blend until smooth. Add the red pepper flakes and blend on low just to combine.
To cook on the stove top, make the sauce and set it aside. Then sauté the beef in a large skillet over high heat. When it's no longer pink, pour in the sauce and bring it to a simmer. Continue to cook over low heat at a simmer until most of the sauce has been absorbed by the meat, 5-10 minutes. Season to taste and serve.
Continue to cook over low heat at a simmer until most of the sauce has been absorbed by the meat, 5-10 minutes. Season to taste and serve.
We like to place a pile of greens into a bowl, followed by kimchi, and steamed rice. Then top with the Korean beef and sriracha mayo to taste. Sprinkle with sesame seeds, green onions, and enjoy.
Cool whatever extra beef you have and freeze it as part of meal prep for another day.
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Notes
The beef portion of this recipe makes 8 servings, so it's perfect for meal prepping because you can freeze half of it if desired and make 1/2 of the quantities listed for the bowls.Instant Pot Instructions for the beef:Using the sauté function on the Instant Pot, cook the ground beef breaking it up into small bits. When no pink remains, turn off the Instant Pot and pour in the sauce. Use a metal spatula or spoon to scrape up any browned bits from the bottom.Secure the lid, set the Instant Pot to sealing, and pressure cook for 5 minutes. After the cooking time is up, use the quick release function. When the Instant Pot is safe to open, turn on the sauté function again and simmer until the beef has just a bit of sauce around it. Season to taste and serve immediately.Sriracha Mayo:You can make my homemade Sriracha Mayo, or stir together 1 cup mayonnaise with sriracha and lime juice to taste along with 1 clove minced garlic.