Directions
“Pickled Onion and Cucumber
1. Mix 1/2 cup rice wine vinegar with a pinch of salt and 1 Tbs of sugar and place in a closable container.
2. 1/2 med red onion. Slice red onion into very thin slices and put in pickling liquid.
3. Use a vegetable peeler to make the cucumber ribbons. Peel the cucumber until you reach the seeds, rotate and continue. When complete add to liquid. I used 2 cucumbers. Try to do this at least 30 minutes prior to eating.
Jasmine Rice or Vegetable Noodles
1. Prepare desired amount of rice according to package instructions.
2. If you are following a paleo or keto diet the vegetable noodles, zucchini and butternut squash, were a tasty substitution for the rice. Add to a skillet with 1 Tbsp of butter or olive oil and sautee to your desired doneness.
Sauteed Carrot
1. Use a Tbsp of butter or olive oil and sautee 1 cup of carrot sticks or chips to your desired degree of doneness. Season with salt and pepper. Place aside and prepare the beef.
Beef
1. Thinly slice the white part of 4 to 6 green onions. Chop some of the green onion tops to use as a garnish later.
2. Add 1 Tbsp of olive oil to skillet and cook the sliced onion until transparent over medium high heat.
3. Add the ground beef to the skillet and spread it evenly over the pan and let it brown until it’s starts to caramelize. At that point start breaking the beef into smaller pieces and stir until done.
4. When meat is browned season with salt and pepper and add 1/2 cup of rice wine vinegar and stir the beef as the vinegar cooks out.
5. Add 1/2 cup bulgogi sauce to the beef mixture and stir until beef is coated. Simmer until the liquid is reduced.
6. Spoon over the desired amount of rice.
7. Carrots may be used as a side or mixed with rice and beef.
Sour Cream Drizzle
1. Take 5 Tbsp of sour creme and combine with 1 Tbsp of hot sauce or sriracha..
2. Add sufficient water to the mix so that it will drizzle over the completed dish.
3. Drizzle and garnish with the green onion tops.
ENJOY!”