Korean Beef Bowls

Ingredients

• 1 lb ground beef
• 3 cups cooked rice
• 2–3 large handfuls spinach, chopped
• Pickled carrot + cucumber, drained
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 1 tsp grated ginger, optional
• Sesame seeds, optional
• Green onion, optional
• Eggs, optional
• Gochujang or sriracha, adults only

Cook

1. Brown the beef. Cook over medium-high heat, breaking it up well. The beef is already seasoned with salt and soy sauce, so don't add more.
2. Add spinach. Stir in the chopped spinach and cook for 1–2 minutes, until completely wilted.
3. Finish the beef. Add the brown sugar or honey, sesame oil, and ginger. Cook for another 1–2 minutes. Add a splash of water if it needs loosening.
4. Cook the eggs. Fry separately. Adults can have soft yolks; cook the toddler's egg until both white and yolk are firm.

For the little one

Mix soft rice with finely crumbled beef and spinach. Skip the pickled vegetables and spicy sauce if needed. Add fully cooked egg if desired.

For the adults

Add gochujang or sriracha at the table. The cold, crunchy pickled vegetables are meant to balance the sweet-savory beef.