This Korean ground beef bowl swaps the brown sugar in the classic sauce for Jaca allulose, so you get the same sweet-savory, garlicky soy glaze over rice with no added sugar — and it's on the table in about 25 minutes.
This is our Jaca-adjusted, healthier version of the viral Korean beef bowl. We replaced the brown sugar with Jaca allulose at 2x the amount, so the sauce stays glossy and sweet without the sugar spike.
Ingredients:
For the sauce:
- ½ cup Jaca allulose (replaces ¼ cup packed brown sugar)
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
For the bowls:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
- Cooked white or brown rice, for serving
Instructions:
- In a small bowl, whisk together the Jaca, soy sauce, sesame oil, red pepper flakes, and ground ginger until the Jaca begins to dissolve. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the ground beef and cook, crumbling it with a spoon, until browned, 3 to 5 minutes. Drain any excess fat.
- Pour in the sauce and stir to coat. Simmer 2 to 3 minutes, until the glaze thickens and turns glossy.
- Stir in half of the green onions. Spoon the beef over rice, then top with the remaining green onions and the sesame seeds. Serve hot.
Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 4
Because the brown sugar is swapped for Jaca allulose, this bowl keeps all the sticky-sweet Korean flavor with no added sugar — proof that a weeknight favorite can be better for you without losing a thing.
