Easy Korean Ground Beef & Rice

An under 30 minute meal for any day of the week
Filed Under > 30 Minute Meals

A few weeks ago I had the immense please of partnering with Schumacher and Williams Sonoma Home to share their new, exclusive tabletop and home collection. And trust us, it’s a jaw-dropper so please check it out if you haven’t had the chance yet.

But what would any amazing tabletop be without an equally amazing recipe or two. Lucky for us, this Korean Ground Beef recipe is as easy to make as it is delicious.

Ground beef browns with a perfect combo of sweet and spice through sesame, soy, brown sugar, and Sriracha. Then cooled down by a topping of green onions and cilantro creating the perfect bite. We love this easy Korean Ground Beef for a dinner date for two, or when hosting a few friends. And this is definitely one of those recipes that tastes better the next day, so save those leftovers if there are any!

Check out the recipe below, and please tag us on Instagram or Facebook if you make it. We love to see what recipes of ours you’re whipping up! Truly, MKR


Easy Korean Ground Beef Recipe
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 cups white rice
  2. 1 pound lean ground beef
  3. 2 tablespoons sesame oil
  4. 6 cloves garlic minced
  5. 1 teaspoon fresh ginger minced
  6. 1/2 cup brown sugar
  7. 1/2 cup lite soy sauce
  8. 1 1/2 teaspoon sriracha
  9. 1 bunch green onions chopped
  10. 1 tablespoon sesame seeds (for garnish)
  11. Fresh chopped cilantro (optional)
Instructions
  1. Bring 4 cups of water to a boil in a medium pot.
  2. Once boiling add rice and a few pinches of salt.
  3. Let the rice come back to a simmer, cover the pot with a lid and reduce the heat to low. Keep cooking on low for 15 minutes.
  4. After 15 minutes, remove from heat, using a fork mix it around, and put the lid back on to let it continue to cook for 5 minutes or so.
  5. While the rice is cooking, begin browning the ground beef.
  6. Spray a large pan with no-stick spray (I use sunflower, sesame, or avocado oil) then heat over medium high heat.
  7. Brown the meat with sesame oil, garlic and ginger.
  8. Drain the majority of the fat, add brown sugar, soy sauce, and Sriracha.
  9. Cook until the liquid has reabsorbed and not soupy.
  10. Spread over the rice, top with green onions and sesame seeds, and serve.
Notes
  1. **Rinse rice before cooking, it will remove extra starches that can make the rice too sticky**
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Setting the Table with Schumacher for Williams Sonoma

A classic print gets a whole new look
Filed Under > Entertaining
Dragon Ice Bucket, Double Old Fashion Glasses, Decanter
Ikat Serving Bowl, Dragon Platter, Cheese Knives
Schumacher Table Cloth & Ikat Ginger Jar
Schumacher for Williams Sonoma Ikat Charger, Ikat Dinner Plate, Dragon Salad Plate, Napkin
Schumacher for Williams Sonoma Ikat Ginger Jar

It’s amazing how a quick change in tabletop can make a room look completely different. Case in point setting the table with the new, jaw-dropping Schumacher for Williams Sonoma Collection.

Have you seen this collection yet? For those of you not familiar at all with Schumacher let me give you a quick run down. Schumacher was founded in 1889 by Frederic Schumacher, and quickly became the industry leader in textiles, wall coverings and trimmings. This legendary American design house is renowned for its unwavering commitment to beauty, artistry and quality and is a go-to for designers all over the world. So when they joined forces with Williams Sonoma, I knew the collaboration would be iconic.

This exclusive collection is the first time ever Schumacher has allowed their iconic patterns to be available in dinnerware and entertaining pieces and by how beautiful the collection turned out they’ve all got to be asking, why didn’t we do this sooner?!?!

I cannot tell you how much fun I had setting this table. This collection, at its heart, is a pattern and color lovers dream which is was waited with bated breath for it to launch.

Not only was I anxious to see which iconic Schumacher patterns were going to make the collection, I loved knowing that I would be able mix and match all of the different Schumacher patterns such as ikat, dragon, and chinois fret and the end result will feel cohesive and effortless. This is what I’m always talking about when mixing patterns…be bold, don’t be afraid friends!

Plus, from an entertaining standpoint this collection is so full and colorful there was no need to crowd the table with additional decor such as candles and loads of florals. I kept it simple by combining an orchid I already had potted at home and a few white hydrangeas from my garden combined in the Schumacher Ikat Ginger Jar.

While the entire collection is stunning, my personal favorites have to be the dragon ice bucket that is literally so large it can hold 3 bottles of wine! The amazingly intricate dragon decanter and matching double old fashioned glasses. And lastly all of the fabrics, specifically the napkin collection. They’re so beautiful and at such a great price!

At the end of the day every Schumacher for Williams Sonoma piece can completely stand on it’s own, but my suggestion…have fun with this one because the collection is truly meant to be mixed, matched, and swooned over. Truly, MKR

P.S. Come back this weekend when I’ll be sharing my recipe for the easiest ever Korean Ground Beef recipe as pictured above.

Photography Rustic White Interiors | This post is sponsored by Williams Sonoma, a brand I love and adore. All opinions and images are 100% my own

Homemade Pimento Mac & Cheese with Tillamook

A new take on a Southern Staple
Filed Under > Everyday Dinner

Spending a lot of time out on the West Coast I’ve had the pleasure of enjoying Tillamook more times than I can count. But finding it in the South has always been difficult. So when I heard Tillamook made their move to Southern distribution I jumped in the car and made a beeline to my nearest Publix and loaded up on their ice cream and all of the cheeses. I’m talking blocks, slices, and pre-shredded, it’s that good y’all.

For those not familiar with Tillamook let me give you a cliff notes version of why they’re the best. Based in Oregon, Tillamook has been around for over 100 years and through that entire time they’ve been farmer owned, made up of about 80 farming families. They’re committed to the best practices and stewardship, and are guided by the belief that everyone deserves real food that makes them feel good every day. And feel good is what their food does. It really is the absolute best.

In celebration of Tillamook now being readily available in the South they partnered with Sweet Auburn BBQ on an event called Melty Fest. If you saw my stories on Instagram the other night you would have seen just how amazing the event was, if you missed it you can check out my highlight reel. Anyway, Sweet Auburn has been using Tillamook since the beginning in their Pimento Cheese Stuffed Won Tons. Yep, you heard that right, Pimento Cheese Stuffed Won Tons. We even had the opportunity to create a few of our own.

Wanting to get in on the action, and being inspired by all things Tillamook and Southern I decided why not combine two of my personal favorites; pimento cheese and mac & cheese. Wow, I’m so glad I did.

The idea that homemade mac & cheese could never get any better was immediately flipped on its head with the addition of pimento cheese. The ooey-gooey flavor we’ve all come to love from mac & cheese was simply enhanced by the classic Southern Staple of a recipe. The pimentos, hot sauce and Worcestershire gave it a subtle bite that you’ve come to expect from pimento cheese, but combining it with the noodles and even more Tillamook cheese and then baking it with breadcrumbs, well there really are no words!

Below you’ll find the recipe that may or may not change your life for the better. A few things to note; you absolutely can make a lot of this ahead of time, but the key really is in moving quickly with the rue and stirring like crazy with the cheese addition on the stovetop. So make sure you have all of your ingredients ready to go and your oven pre-heated. Enjoy friends! Truly, MKR

Tillamook Pimento Mac & Cheese

Ingredients:

1 pound pasta (cooked with 2 tablespoons salt, drained and set aside)

1 qt. whole milk

9 tablespoons salted butter

6-8 tablespoons flour

1 package Tillamook extra sharp cheddar cheese, shredded 16oz.

1 package Tillamook colby jack cheese shredded, (you can also buy the Tillamook Farmstyle Thick Cut shreds as well)

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot sauce

2 tablespoons salt

1 tablespoon fresh ground black pepper

2 cups panko breadcrumbs (I prefer Italian)

1 jar diced pimentos drained

2 bunches of fresh chives or green onions finely chopped

Preheat the oven to 400 degrees

In a large dutch oven, cast iron skillet or deep pan melt butter over medium/high heat.  Once melted, reduce heat to medium low add flour, Worcestershire, and hot sauce whisking constantly until you have a rue formed. 

Once rue is formed increase the heat to medium/high and gradually whisk in the milk, bringing it to a low boil and continue to whisk and cook for 5 minutes.  

Turn the heat down to low and add in cheese, lemon, pimentos, salt and pepper. Continue whisking until it’s a cheese sauce consistency. Once it’s at the desired consistency cover and turn off the heat.

In a small bowl melt 1 tablespoon butter in the microwave and mix in panko breadcrumbs. 

Add cooked pasta to a large baker of your choice and fold in cheese sauce. Top evenly with panko breadcrumbs. Cover with tin foil.

Bake in the oven covered for 15-20 minutes. Turn the oven to broil and uncover the dish. Broil until breadcrumbs form a crust and turn golden brown.

Remove from oven, top with chives and enjoy.

Photography Rustic White Interiors | This is in partnership with Tillamook, a brand I love and adore. All opinions, recipes, and photos are 100% my own.

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