Getting creative for meal time during this period of social isolation.
I’m so glad you’re back, dear reader. I’ve been taking a bit of a break from blogging lately because of the state of the world. This COVID-19 pandemic has really got me down, and I can’t write blogs when I’m sad. I’ve been drinking lots of coffee and pondering my future.
Now, if you know me at all, you know I don’t like to think too deeply about things because that’s when the trouble starts. I get myself caught down a rabbit-hole of emotions and it’s hard to claw my way out if I’m not careful. Yesterday was a rough day. The news on CNN got to me. I was thinking way too much and crying over the deaths around the world. So Steve saw me losing it and immediately turned the station to The Game Show Network… so helpful.
So I usually keep the thoughts at a very shallow level to help myself stay happy. I try to avoid the news as much as possible. And I keep myself busy in the kitchen. I’ve been having so much fun making lots of yummy food for us to eat during this time of quarantine. I’m grateful that the stores are pretty stocked up with food. Still can’t get a roll of toilet paper unless I hit up the random, independent convenience stores for the very expensive, cheap 1-ply wipe. But it’s better than having to use the coffee filters, or my socks.
So the other day, I had some ground beef in my fridge and I had no idea what to do with it. We’ve been eating more beef than we ever have, only because it’s such an easy meat to work with and I get zero complains from the family when I make a meal that features it. So I searched online for ideas of recipes with ground beef and the first thing that popped up was Korean Beef Bowls. I looked at the ingredients and realized I had most ingredients in my pantry, thanks to that time that Scott came over to make me some of his delicious Asian Stir Fry and asked to me pick up all kinds of special ingredients for it, like rice vinegar and sesame oil. My favourite things right now are spices in little squeeze bottles. They stay fresh for so long. I always have the garlic and ginger in the fridge.
I had to make a few adjustments to the original recipe since I didn’t have sweet garlic chili sauce, but I have to say, the meal turned out perfectly. It wasn’t too spicy but it did have a slight kick to it. The honey balanced out the heat. And the egg was delectable, especially the yolk mixed with the meat. Steve was moaning in delight at every bite and even had a second helping, a clear indication of how delicious this meal is.
So the next time you’re looking at your ground beef and you have no idea what to make with it, try out this recipe. You won’t be disappointed.
Korean Beef Bowls
- 1.5 lb ground beef
- Green onion, white and green parts separated, chopped
- Sesame seeds, for garnish, optional
- 4 eggs
- 2 cups hot, cooked rice
- 1/4 cup low-sodium soy sauce
- 1 Tbsp garlic paste
- 2 tsp minced garlic
- 1 Tbsp ginger paste
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 2 tsp sriracha sauce, or to taste
- 1 tsp Cholula
- 1 tsp honey
- Salt and Pepper, to taste
- In a bowl, make the sauce. Set aside.
- In a large pan, cook the ground beef until browned, breaking it up with the back of a spoon.
- Pour the sauce over the meat and bring to a simmer. Add the white parts of the green onions and cook for 5 minutes.
- Meanwhile, fry the eggs. In a non-stick frying pan, over med-low heat, heat the butter. Add and egg(a) and cook until the whites are set and the yolk is cooked to desired doneness. I cook them one at a time and use a small lid to hasten the cooking of the yolk but you can do them all at once if you are careful.
- Assemble the bowl. Divide rice among four bowls, top with meat, then eggs, then sprinkle with green onion and sesame seeds.