I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing.

For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of:

• rice wine vinegar

• 2 tbs brown sugar

• 2 tbs soy sauce

• 2 tbs Gochujang paste

• squeeze of lime

• 1 tbs black soy sauce

• 1 tbs fish sauce

• 1/2 tsp ground cumin

• 1 tsp ground ginger

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

RESOURCES:

https://www.amazon.com/CJ-Haechandle-Gochujang-Pepper-Korean/dp/B07BDRMFDZ/ref=asc_df_B07BDRMFDZ/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=&hvnetw=g&hvrand=315095609708988618&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029954&hvtargid=pla-632942938477&psc=1

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