Step 1

Prepare the Korean sauce by combining the soy sauce, brown sugar, fresh garlic, ginger, sesame oil, garlic powder, onion powder, and red pepper flakes in a small bowl. Whisk until combined. In a separate bowl, mix the cornstarch and water until it becomes a thin paste. Then stir it into the Korean sauce.

Step 2

In a large skillet, brown the ground beef and onion over medium high heat, breaking the meat up with the spoon as it cooks, until no longer pink.

Step 3

Add the Korean sauce to the beef and bring to a simmer. Cook about 5 more minutes or until the sauce begins to thicken.

Step 4

Cook rice per package directions

Step 5

Place 1/4 of the rice in the bottom of each bowl. Top with 1/4 of the korean beef, coleslaw mix, shredded carrots, and cucumber salad. Drizzle with your choice of spicy mayo or yum yum sauce.

Step 6

Optional: Cook the cabbage down in a skillet to soften it if you want less crunch. Leave it raw if you enjoy the crunch (our preference!)