Ingredients
Units
Scale
- 1 lb ground beef
- 4 cloves garlic, minced
- 1/2 tbsp ginger, grated
- 1 cup jasmine rice (uncooked)
- 1 1/2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp doubanjiang
- 1 tbsp honey
- Salt, to taste (I like to add this at the end - the type of chicken broth you use can alter the saltiness level of your rice, so yours may not even need salt. Always taste before adding!)
- ~1/3 small head cabbage (about 13 oz / 370 g) — don’t worry about being exact
- Optional: Chopped cilantro (for garnish)
Instructions
- In a large pan or skillet, cook the ground beef over medium heat until browned.
- Add the garlic and ginger and cook for another 30 – 60 seconds until fragrant.
- Stir in the rice, beef broth, soy sauce, doubanjiang, and honey. Mix well.
- Layer the cabbage on top of everything in the pan.
- Cover and simmer on low heat until the rice is cooked and has absorbed the liquid, about 15 – 20 minutes (stir once halfway to avoid burning on the stove. If it does end up burning a little, add a couple tablespoons of water, mix, and cover and cook for a couple more minutes again to help deglaze the pan).
- Remove from heat, fluff gently, and garnish with chopped cilantro.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2