Prepare the Korean sauce by combining the soy sauce, brown sugar, fresh garlic, ginger, sesame oil, garlic powder, onion powder, and red pepper flakes in a small bowl. Whisk until combined. In a separate bowl, mix the cornstarch and water until it becomes a thin paste. Then stir it into the Korean sauce.
In a large skillet, brown the ground beef and onion over medium high heat, breaking the meat up with the spoon as it cooks, until no longer pink.
Add the Korean sauce to the beef and bring to a simmer. Cook about 5 more minutes or until the sauce begins to thicken.
To assemble the bowls
Cook rice per package directions
Place 1/4 of the rice in the bottom of each bowl. Top with 1/4 of the korean beef, coleslaw mix, shredded carrots, and cucumber salad. Drizzle with your choice of spicy mayo or yum yum sauce.
Optional: Cook the cabbage down in a skillet to soften it if you want less crunch. Leave it raw if you enjoy the crunch (our preference!)
Notes
The best part of these bowls is that they can be customized to what you have on hand and what your family likes. Here are a few topping ideas that we like:
Onion – Cooking the ground beef with a yellow or white onion is a great way to pack in more flavor!
Soy Sauce – You can use low sodium or coconut aminos.
Gingerand Garlic – Fresh is best! Fresh ginger and garlic impart so much flavor into the sauce for this beef. In a pinch, you can use pre-minced garlic or ginger (found in the refrigerated produce section).
Red Pepper Flakes – These can be left over if you or your family do not like spice, but I highly recommend trying it with the red pepper flakes.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.