Korean Bowls

5 minutes
6-8 minutes


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
Plant-based Ground


Step 1
In a small bowl, whisk together coconut aminos, coconut sugar, sesame oil, ginger, and red pepper flakes. Set aside.
Step 2
Heat coconut oil in a wok over medium-high heat.
Step 3
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.
Step 4
Add sauce mixture, stirring to combine. Bring to a simmer, about 2-3 minutes. Remove from heat.
Step 5
Add 1 cup rice to each of three bowls. Divide ground mixture between bowls and garnish with scallions and sesame seeds. Serve immediately.

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