Korean Style Beef and Rice Salad

Korean Style Beef and Rice Salad

Cooking Time15 Minutes

Makes4 Servings


1 1/2 tsp vegetable oil

2 tbsp sesame oil, divided

1 lb. extra lean ground beef

3 tbsp red chili paste

2 tbsp sesame seeds, divided

1 tbsp reduced sodium soy sauce

2 cups Reveille Rice

2 tbsp liquid honey

2 tbsp rice wine vinegar

1/4 tsp salt

1/4 tsp black pepper

2 cups shredded red cabbage

2 cups baby spinach

1/2 cup drained kimchi

2 green onions, thinly sliced


Heat vegetable oil and 1 tbsp sesame oil in large skillet set over medium heat. Add ground beef and cook, stirring occasionally, for 5 to 7 minutes or until well browned. Add chili paste, 1 tbsp sesame seeds and soy sauce; cook, stirring occasionally, for 1 to 2 minutes or until well coated and fragrant, and beef is cooked through. Let cool.

Meanwhile, prepare rice according to package instructions; let cool.

Whisk together remaining sesame oil, honey, vinegar, salt and pepper in small bowl.

Divide rice among 4 servings plates. Top evenly with beef, cabbage, spinach and kimchi. Drizzle sesame vinaigrette evenly over top and garnish with green onions and remaining sesame seeds.

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