高タンパク質のミールプレップのためのシンプルな韓国風ビーフボウル

食材

• 米 (1.5 カップ、調理済み)
• 若ネギ (2 大きい)
• ズッキーニ (2 大きい)
• 人参 (1 large (7-1/4" to 8-/1/2" long))
• 玉ねぎ (0.25 カップ、みじん切り)
• ニンニク (4 クローブ)
• 塩 (1 ダッシュ)
• 砂糖 (1 tsp)
• 胡麻油 (2 大さじ)
• 韓国コチュジャンソース (6 大さじ)
• 米酢 (2 大さじ)
• 牛赤身挽肉 (16 オンス、生（調理後の収量）)

手順

1. Wash and cook the rice using your preferred method.
2. Chop the green onion, zucchini, carrot, and onion.
3. Mix gochujang, sugar, half the sesame oil, and soy sauce into a sauce.
4. Combine onion, rice vinegar, and a pinch of salt to make a quick pickle.
5. Sauté the zucchini and carrots until tender, seasoning with salt and pepper.
6. Mince the garlic, then add it to the pan with the remaining sesame oil. Cook until fragrant (about 30 seconds), then add the ground beef and brown it, seasoning with salt and pepper. Once the beef is cooked through, stir in the prepared sauce.
7. Plate the rice, top with beef, arrange zucchini and carrots, and finish with green onion and pickled onion.