Sweet Heat Korean Beef Rice Bowl (Fan Favorite)

1. Remove the ground beef from the package and place it in the small bowl with the Korean marinade #1. Stir well and set aside for 5-10 minutes. 
2. Place the small pot on medium-high heat with 1 1/4 cups of water and 1/4 teaspoon of salt (optional). Add the jasmine rice. Bring to a low boil, then reduce the heat to medium-low, and cover it with the lid. Cook for 10 minutes or until tender. Set aside until plating. Taste and add more salt and pepper as desired.

3. Wash and dry the bell pepper and cucumber. Cut the cucumber into 1/8-inch thick rounds (peel as desired). Trim off the cut end of the pepper and deseed as needed, then chop into 1/2-inch pieces. Mix well in a medium bowl with the cucumber, pepper, carrots, and cucumber dressing (#2)carrots, and cucumber dressing (#2). Season with salt and pepper. 

4. To cook the beef, Place the sauté pan on a burner with medium-high heat and preheat for 2 minutes. Gently add the marinated beef to the pan. Sauté for 5-8 minutes, stirring often to crumble and brown the meat. It is recommended that ground beef be cooked to an internal temperature of 160ºF medium-high heat. 

5. For plating, Divide the rice between two plates, then spoon it on the Korean beef. To boost WOW, add a spoonful of sweet chili paste to the beef or rice. Enjoy some pickled cucumber salad on the side!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.