Skip to content
Menu
Gochujang Beef Rice Bowl with Creamy Miso Broth
Main

Gochujang Beef Rice Bowl with Creamy Miso Broth

30 minServes 2Nutri-Score C€€
from @brookehyland_13 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken brothPantry720 ml
  • cottage cheeseDairy240 g
  • gochujangPantry60 g
  • olive oilPantry15 ml
  • ground beefMeat450 g
  • maple syrupPantry30 ml
  • coconut aminosPantry30 ml
  • rice vinegarPantry30 ml
  • sesame oilPantry15 ml
  • green onion (sliced, whites and greens separated)Produce4 pieces
  • white miso pastePantry15 g
  • cooked rice (cooked)Grains300 g
  • chili crunch seasoningPantry10 g
  • cucumber (sliced)Produce100 g

per serving

Nutrition

699kcal

Carbs
53 g
Proteins
53 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Saucepan
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Blend the broth base

    • Add the chicken broth, cottage cheese and gochujang to a blender.
    • Blend until completely smooth and liquid.
    Step 1

  2. Simmer the broth

    • Pour the blended mixture into a saucepan over low heat.
    • Stir periodically while it warms through.
    Step 2

  3. Brown the beef

    • Heat the olive oil in a frying pan and add the ground beef.
    • Break it up and let it brown.
    Step 3

  4. Season the beef

    • Add the maple syrup, coconut aminos, rice vinegar and sesame oil.
    • Stir in the white parts of the green onion and the white miso paste.
    • Let it sit without touching for a minute or two so it crisps on the bottom.
    Step 4

  5. Assemble the bowls

    • Divide the cooked rice between two bowls and sprinkle with chili crunch seasoning.
    • Ladle some of the broth over the rice, then top with the beef.
    • Finish with sliced cucumber and the green onion greens.
    Step 5
Get Mezze