Gochujang Ground Beef and Garlic Green Beans

Bring a pot of water to a boil and cook the green beans until tender-crisp.

Immediately transfer the cooked green beans to an ice bath for one minute to stop the cooking process and keep them bright green. Drain and set aside.

In a large skillet over medium heat, melt the butter. Add 2 frozen garlic cubes and stir until they dissolve.

Add the blanched green beans to the skillet and sauté until coated and heated through. Season with garlic salt to taste. Remove from the pan and set aside.

In a separate skillet, add the ground beef and some of the chopped green onions. Cook over medium-high heat, breaking up the meat, until browned.

To the browned beef, add the gochujang, coconut aminos, remaining green onions, 2 garlic cubes, 1 ginger cube, and sesame oil.

Season with garlic salt to taste. Stir everything to combine and continue to cook until the sauce has thickened and the beef is slightly crispy.

Serve the gochujang ground beef and garlic green beans over a bed of cooked white rice. Garnish with shrimp tempura if desired.