Sauce:
- ½ Anjou pear, peeled and chopped (preferably red Anjou)⠀
- ½ onion, chopped⠀
- 1 1/2 tsp minced garlic⠀
- 2 tsp minced ginger⠀
- 1 tsp black pepper⠀
- 1-2 tbsp gochujang (substitute chili paste)⠀
- 1/4 cup soy sauce⠀
- 3 tbsp agave (substitute 3 tbsp light brown sugar)⠀
- 1 tsp cornstarch⠀
- 3 tbsp sesame oil⠀
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Plant-Based Ground Beef: - 1-2 tbsp vegetable or canola oil⠀
- 1/2 onion, diced⠀
- 1 package alternative plant-based ground beef⠀
- ½ Anjou pear, diced (preferably green Anjou)⠀
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Sides/Garnish:⠀ - Green onions, thinly sliced⠀
- Sesame seeds for garnish⠀
- Cooked white or jasmine rice⠀
- Bok choy
- Kimchi
1. Cook rice according to package instructions.⠀
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2. Add sauce ingredients to a blender and blend until smooth.⠀
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3. On medium-high heat, add vegetable or canola oil to frying pan. Add diced onion and cook for 2 mins until it starts to soften. Add plant-based beef to pan and break into grounds with spatula and cook for about 5 mins until it begins brown (drain excess liquid if needed). Then add prepared sauce and cook for an additional 2-3 mins. Remove plant-based beef from pan and set aside.⠀
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4. Season diced pears with salt and pepper. Add 1/2 tbsp of oil to the same pan that you used to cook the plant-based beef. On medium heat, cook diced pears for about 2 mins. Then add plant-based beef to pan and toss with pears.⠀
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5. Serve Korean plant-based ground be over rice and add garnish.
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