Korean Beef:

• 1.5 pounds ground beef (97/3)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup tamari
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 0.5 teaspoons red pepper flakes
• 2/3 cup green onion, sliced

Asian Cucumber Salad:

• 4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)
• 1/4 cup of finely sliced red onion
• 1/4 cup of fined diced red bell pepper
• 1/4 cup of rice wine vinegar
• 1 teaspoon of honey
• 1 teaspoon of sesame seeds
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon of red pepper flakes
• 1/4 teaspoon of sea salt

Creamy Gochujang Sauce:

• 1/2 cup cottage cheese (I used lactaid brand)
• 1 tablespoon Gochujang
• 1 tablespoon of water (to make it “runny”)

Other Bowl Ingredients:

• 2 cups jasmine rice
• 2 cups grated carrot
• optional: sliced green onions, sesame seeds, fried egg on top (for more protein)