Korean Beef Rice Bowls takes about 20 minutes to whip up, so quick and easy, loaded with flavor for under 400 calories! I came up with this Korean beef rice bowl the other night and they tasted so DANG good I knew I had to share.  I used to work 2 blocks away from Koreatown when I worked full-time in Manhattan and loved having lunch with co-workers in nearby restaurants. Since then, Korean food is becoming really popular with Korean restaurants popping up everywhere. Unfortunately not as popular here in Long Island (yet) so if I don’t want to travel all the way to Manhattan I cook it myself. One essential ingredient you will need is Gochujang sauce. It’s a Korean condiment that’s a little spicy and sweet, and has very distinct flavor only found in Korean cuisine. It also comes in a paste which requires you to thin it down. I use Annie Chun’s Gochujang Sauce since it’s available in my local supermarket and it’s ready-to-use, or buy it on Amazon! And I’m obsessed with frozen brown ric

6-8  hot and mild sausages 1 green pepper sliced 1 red pepper sliced 1 small onion sliced homemade or bottled tomato sauce about 24oz Layer ingredients in crock pot.  Cook on high for 2 hours reduce temp to low and cook an additional 3 hours.  Serve on soft Italian rolls.

www.youtube.com/watch?v=JvEsEb1j5t8