New Blogs
Korean BBQ Beef Bowls with Spicy Mayo & Scrambled Eggs
Korean BBQ Beef Bowls with Spicy Mayo & Scrambled Eggs 
Ingredients:
For the Beef:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
For the Bowls:
1 cup cooked rice
2 large eggs, scrambled
1 cup shredded carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup chopped cilantro
Instructions:
Marinate the Chicken:
In a bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, black pepper, and red pepper flakes (if using). Add the chicken pieces and toss to coat. Let marinate for at least 15-30 minutes.
Prepare the Spicy Mayo:
In a small bowl, mix together the mayonnaise, sriracha, lemon juice, garlic powder, salt, and black pepper until well combined. Set aside.
Cook the Chicken:
Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and slightly caramelized. Remove from heat.
Scramble the Eggs:
In a separate pan, scramble the eggs until fully cooked. Season with a pinch of salt and pepper.
Assemble the Bowls:
In serving bowls, layer the cooked rice, followed by the cooked chicken, scrambled eggs, shredded carrots, chopped cucumber, green onions, and cilantro.
Drizzle with Spicy Mayo:
Top each bowl with a generous drizzle of spicy mayo.
Serve:
Enjoy your flavorful Korean BBQ beef bowls!
Categorias
Leia mais
5-Minute Whipped Feta with Honey and Chili Flakes Ingredients:8 oz (225g) feta cheese, crumbled4 oz (113g) cream cheese, softened2 tbsp Greek yogurt or sour cream1 tbsp extra virgin olive oil1 tbsp lemon juice1 tsp lemon zest1 tbsp honey (plus more for drizzling)1/2 tsp red pepper flakes (adjust to taste)1 small garlic clove, minced (optional)Salt and black pepper, to taste1 tbsp...
Easy Chili Relleno Casserole Ingredients:2-3 (4 ounce) cans whole roasted green chiles (or one large 27 oz can for a double batch), rinsed, patted dry, and seeds removed. You can also substitute with 2-3 small cans of chopped green chiles.½ lb Monterey Jack cheese, sliced into sticks (or try other cheeses like pepper jack, cheddar, or cotija)2 large eggs½ cup...
Ingredients:- 1 large butternut squash, halved and seeds removed- 2 tbsp olive oil- 1 tbsp honey- 1 tsp chili powder- 1/2 tsp smoked paprika- 1/2 tsp cumin- 1/4 tsp cayenne pepper (adjust to taste)- Salt and black pepper, to taste- 1 cup Brussels sprouts, trimmed and halved- 1 medium sweet potato, diced- 2 medium beets, peeled and diced- 2 large carrots, peeled and sliced- 1/2 cup dried...
Mediterranean Lentil Salad Ingredients:1 cup of uncooked green lentils1 large English or Persian cucumber, diced1 red onion, dicedFlat leaf parsley, chopped (to taste)A handful of cherry tomatoes, halvedA handful of Kalamata olives, chopped1/3 cup of crumbled feta cheese1 tablespoon of extra virgin olive oil1 tablespoon of red wine vinegarJuice of one fresh lemon2 teaspoons of Dijon...
Best Ever Beef and Barley SoupIngredients:1 lb (450g) beef stew meat or chuck roast, cut into 1-inch cubes2 tablespoons olive oil1 large onion, chopped2 cloves garlic, minced3 medium carrots, peeled and chopped2 celery stalks, chopped2 medium potatoes, peeled and diced (optional)1/2 cup pearl barley1 bay leaf1 teaspoon dried thyme1 teaspoon dried rosemarySalt and freshly ground black pepper, to...
