Korean Bowls

OZO® Plant-Based Ground	12 oz.
Coconut aminos	⅓ Cup
Coconut sugar	¼ Cup
Toasted sesame oil	2 Teaspoons
Fresh ginger, peeled and grated	1 Teaspoon
Red pepper flakes	½ Teaspoon
Coconut oil	2 Tablespoons
Farlic cloves, minced	3 Cloves
Cooked jasmine rice	3 Cups
Scallion, thinly sliced at a diagonal (yield ½ cup)	1 Scallion
Black sesame seeds	1 Teaspoon

In a small bowl, whisk together coconut aminos, coconut sugar, sesame oil, ginger, and red pepper flakes. Set aside.

Heat coconut oil in a wok over medium-high heat.

Add ground and garlic and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes.

Add sauce mixture, stirring to combine. Bring to a simmer, about 2-3 minutes. Remove from heat.

Add 1 cup rice to each of three bowls. Divide ground mixture between bowls and garnish with scallions and sesame seeds. Serve immediately.