Creamy Gochujang Broth Rice Bowls with Crispy Miso Sesame Beef

Ingredients

Gochujang Broth

• 1/4 cups gochujang
• 1 cups low fat cottage cheese
• 3 cups chicken broth

Crispy Beef

• 1 lb extra lean ground beef
• 2 tbsp maple syrup
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp white miso paste
• 4 green onions

For Serving

• 20 oz frozen jasmine rice
• cucumber
• green onion
• toasted sesame seeds

Instructions

1. Blend the cottage cheese, chicken broth, and gochujang until smooth.
2. Pour the blended mixture into a saucepan and warm over low heat, stirring occasionally.
3. Heat a nonstick pan over medium-high heat with cooking spray or a teaspoon of oil.
4. Add the ground beef and brown one side for 2-3 minutes before breaking it apart and cooking through.
5. While the beef cooks, whisk together the maple syrup, coconut aminos, rice vinegar, sesame oil, miso paste, and white parts of the green onions.
6. Pour the sauce over the cooked beef, stir to combine, and cook 1-2 minutes undisturbed until the sauce caramelizes and the beef turns crispy.
7. Microwave the frozen jasmine rice or prepare steamed rice according to package directions.
8. Divide the rice among 4 bowls, then ladle 1 cup of warm broth into each bowl.
9. Top each bowl with one-quarter of the crispy beef.
10. Garnish with sliced cucumber, green parts of the green onions, and toasted sesame seeds or chili onion crunch.

Notes

The broth can be made ahead and reheated; the beef is best cooked fresh for maximum crispiness.