Korean Beef Rice Bowls

There are few things in life that bring me more joy than cooking a meal that family and friends love. That moment when your guests take their first bite and respond with positive words about your meal is priceless to me. Thanks to this amazing Crockpot Korean Beef recipe I had one of those “this shit is so good” nights when I made rice bowls for Ryan and my dad. Needless to say they both were thrilled and went back for seconds. kb

The fresh flavors of red onions, cucumber, cilantro and bean sprouts were are great compliment to the sweet and spicy Korean beef that slow cooked all day.

I followed the recipe for the beef pretty close, although I used part ribs and part chuck due to availability at my grocery store. To the cucumber slaw I added cilantro and ginger. I also swapped tortillas for brown rice and turned this recipe into a Korean style rice bowl. I served the meat with cucumber slaw, bean sprouts, cilantro and of course extra Sriracha.

I’m looking forward to the leftovers tomorrow- and might actually try the recommended tacos from the original recipe.

Update: The Korean beef and toppings became excellent tacos on day 2. We whipped up a nice little sauce consistencing of Sriracha, Sambal, sweet chili and ranch which topped off the corn tortillas stuffed with goodness nicely.



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