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Korean Ground Beef Bowls



2 cups uncooked Lundberg white sushi rice

3 cups water

¼ cup brown sugar, packed

¼ cup coconut aminos

1 pound ground beef

1 teaspoon minced fresh ginger

2 cloves garlic, minced 

2 green onions, thinly sliced

¼ cup chopped fresh cilantro

To serve: 4 large butter lettuce cups


Use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.

After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.

Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.

Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.

Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute.

Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the cilantro.