This Korean beef bowl is a weeknight dinner dream! Made with seasoned ground beef simmered in a savory-sweet Korean-inspired sauce, it’s served over rice, then topped with crisp cucumber and sliced carrot. It’s easy, flavorful, and ready in just 30 minutes!
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Why You’ll Love My Korean Beef Bowl
- It’s perfect for busy weeknights. The ground beef browns quickly and the sauce uses simple pantry staples. A win-win!
- The beef is extra saucy. I created a smidge more sauce with this recipe because I love it when the sauce seeps into the rice underneath. So good!
- It’s quite customizable. While I’m topping my bowls with carrots, cucumber, and green onion, it’s really quite flexible with whatever veggies you have on hand (see my tips below).
- It’s truly a family favorite. The beef isn’t overly spicy, it’s just deliciously flavorful. Plus, it’s gluten-free, and I’ve found that kids and adults alike love a beef and rice pairing!
I love a good bowl recipe and this Korean beef bowl seriously ticks all the boxes. The ground beef is savory-sweet and SO good you’ll want to go back for seconds. The rice is perfectly fluffy and soaks up the extra sauce. And the veggies add crisp texture and fresh flavor. Yep, this is one dinner I can get behind!
It’s also one of those meals that delivers a surprising amount of flavor for how easy it is to whip up. If you’ve made my Asian chicken lettuce wraps, you know what I’m talking about. So… what I’m getting at is there’s no need to order take-out. If you get a craving for a Korean dinner, you could get this meal on the dinner table before take-out even arrives (and save a bunch of money).
I really do love an easy ground beef dinner and this one is currently tops on my list. I can’t wait to hear what you think of it as well!
Korean Beef Bowl Ingredients
- Ground beef: I’m using lean ground beef so I don’t have to drain any fat from the pan.
- The sauce: It’s a simple combination of soy sauce (I’m using Tamari soy sauce as I’m gluten-free), honey (for natural sweetness), toasted sesame oil, garlic, ginger, and red pepper flakes. I like to use freshly minced garlic and ginger, but you could swap in dried versions in a pinch. And while I’ve added gochujang as an option, if you have it, I highly recommend it!
- The veggies: While Korean cucumbers are ideal, Persian cucumbers are an excellent substitute, and what I use most often. You could also dice up an English cucumber if you’d like. For the carrots, you can julienne or grate them. And for the green onions, you can saute them with the ground beef or add them on top at the end, as I do.
My tip on gochujang: If you’ve never cooked with gochujang before, it’s a Korean chili paste that’s thick, deep red, and packed with sweet, spicy, and umami flavors. It’s a foundational ingredient in Korean cooking, and while I’ve tried this recipe both with and without it (and it’s delicious either way), the version with it just has more flavor. So if you’ve never cooked with it before, I say give it a try! I’ve linked it in the recipe card below. And if you’re gluten-free like me, just double check ingredients, as not all versions are gluten-free.
How To Make A Korean Beef Bowl
First, brown the beef in a large skillet. Break the larger pieces up with your spatula and cook for about 5 to 6 minutes, until browned.
Second, make the sauce. In a small mixing bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and gochujang. Again, the gochujang is optional…but it really adds an authentic Korean flavor.
Third, add the sauce. Pour the sauce over the ground beef, give it a good mix, and simmer for about 2 minutes. The sauce should start to thicken and gently coat the ground beef.
Lastly, assemble your bowl! Add a portion of rice (about ¾ cup) to a serving bowl. Top it with a portion of the beef, some grated carrots, sliced cucumbers, and a sprinkle of green onion and sesame seeds.
Some of my other favorite veggie toppings: Similar to a Korean bibimbap, you can add sautéed spinach, a handful of mung bean sprouts, sautéed mushrooms, and kimchi or pickled radish for a little gut-healthy, fermented tang! Oh, and don’t forget a fried egg on top, especially when the yolk can be mixed into the rice.
Frequently Asked Questions
While you could use regular sesame oil, the toasted version is more common in Korean cooking. Regular sesame oil might taste just a bit flat compared to the toasted counterpart.
Absolutely! If you’re not gluten-free, you can use regular soy sauce. And if you’d prefer a soy-free alternative, coconut aminos are great. Always feel free to tweak my recipes to your dietary preferences.
Not quite. Traditional bulgogi is made with thinly sliced beef that’s marinated before cooking, rather than ground beef. My ground beef version borrows some of the same umami flavors, but I’ve made it quick and easy for getting dinner on the table fast!
Oh yes! Now you’re speaking my language. You can cook the rice ahead of time and store it in one container in the fridge. Then cook the ground beef with the sauce and store it in another container. And finally, store the veggie toppings in another container so they stay crisp. Then, just combine the rice and meat in a bowl, microwave it until warm, and add toppings before enjoying.
Meal Prep & Storage Tips
I love making this for a healthy weeknight meal prep. Just make all the components (ground beef, cut veggies, rice, etc) and store them in the fridge for up to 4 days. Then assemble bowls whenever you feel like throughout the week!
And if you’re thinking ahead, you can make an extra batch of the ground beef and freeze it for later. It will stay good in the freezer for up to 3 months.
More Asian-Inspired Dinners
- Teriyaki chicken: Tested with authenticity in mind.
- Mongolian beef: The sauce is incredible!
- Chicken stir-fry: A weeknight dinner classic.
- Miso salmon: One of my all-time favorites!
If you try this Korean beef bowl recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
For the Korean beef
- 1 pound lean ground beef
- ⅓ cup tamari soy sauce
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 4 garlic cloves, minced
- 2 teaspoons freshly minced ginger
- ¼ teaspoon red pepper flakes
- optional: 1 tablespoon gochujang
For serving
- 3 cups cooked white rice
- 2 medium carrots, peeled and grated
- 2 Persian cucumbers, halved and sliced
- 1 green onion, sliced
- 1 teaspoon sesame seeds
Instructions
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up with your spatula, until browned.
- Make the sauce. In a small mixing bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and gochujang (if you'd like).
- Add the sauce. Pour the sauce over the ground beef and simmer for about 2 minutes, until thickened and coating the ground beef.
- Make the Korean beef bowl. Add a portion of rice (about ¾ cup) to a serving bowl. Top with a portion of the beef, some grated carrots, sliced cucumbers, and a sprinkle of green onion and sesame seeds.
Lisa’s Tips
- Cooking tip: If you prefer to make the sauce before cooking the beef, that totally works! Just give it a quick stir again before adding to the beef.
- A note on the spice and heat level: You can always customize the spice level by using only the red pepper flakes or only the gochujang. If you use both, the meat will have a spicier overall flavor. So it’s up to you on how hot you like it!
- Storage tip: All components will stay good in the fridge for up to 4 days. You can also freeze the cooked beef for up to 3 months.
- More topping ideas: Similar to a Korean bibimbap, you can add quickly sautéed spinach, a handful of mung bean sprouts, sautéed mushrooms, and kimchi or pickled radish for a little gut-healthy, fermented tang!
- This is the gluten-free gochujang paste I’m using.
Nutrition
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Should You Add The Gochujang?
I tested this recipe both with and without it. The photo above is the version with it (you can tell as the beef is a smidge more red in color). Both versions were delicious, but the one with it had more depth of flavor. As always, feel free to tweak my recipes to your liking, so give it a try both ones and then let me know in the comments which version YOU prefer!
This tastes like takeout in the best way! I’ve already made it twice. The gochujang was worth tracking down. Comes together really quickly, although I can also see myself doubling the beef for the freezer for an extra fast meal.
I’m so glad you’re enjoying this Korean beef bowl, Jessica! The gochujang makes all the difference.
DELICIOUS! This is my new favorite recipe! It was super easy to make while I’ve got brown rice in the rice cooker. I used ground turkey instead of beef, but that did not compromise anything. I also love that this dish is low in fat. I am definitely keeping this recipe on regular rotation!
I’m so glad this still turned out great with turkey instead of beef! Enjoy, Lizette.
Easy and amazing. This will be on regular rotation. Love that it’s versatile as well. I did not have cucumbers on hand, but had red cabbage and mixed it with some vinegar and salt for the top.
Love the vinegar cabbage salad you made for this Korean beef bowl, Brandy!
Lisa does not disappoint, another great recipe. I substituted gochujang with Sriracha, and used a 50-50 blend of beef and pork meat, just because that’s what I had. I personally think I could do with even less sauce, but the contrast between the strongest seasoned meat and the unseasoned rice and veggies, especially with the crunch of the veggies, is just 10/10. Thanks for making Asian recipes easier for us!
Hi Malika – Thrilled to hear you’re loving this Korean beef bowl so much! I hope to ease in more simple Asian recipes in the near future :)
Another hit! The store was out of gochuchang….everyone in town must be making this recipe this week! The red pepper flakes were a perfect kick. I added cooked mushrooms and zucchini, along with the fresh carrots, cucumbers and green onion. My husband thinks I’m a great cook, I laugh and say it’s all because of my friend Lisa! We have loved everything I’ve tried….many, many great meals from you in our monthly rotation. Thank you!
Aw, I’m so glad you both enjoyed this Korean beef bowl, Tracey! I love the added mushrooms and zucchini—it’s truly such a versatile “bowl” dinner.
Lisa,
Thank-you, for this amazing recipe! I love your recipes they never disappoint!
Yay! I’m so glad you enjoyed this Korean beef bowl, Beth!
Great recipe, but, instead I used slices of beef, it is the texture.
I’m sure sliced beef tasted equally amazing. Enjoy, Edwin!
This is a super fast, so very easy dish. The flavor was incredible. Made the sauce as written, including the gochujang. But, instead of ground beef, I used ground elk. Which tends to be kind of bland. Not anymore! Served over jasmine rice, topped with baby cucumbers, green onions and spiraled radish. With a small side dish of kimchi. Can’t wait to try with a side of spinach or mung bean sprouts. This is definitely going into the desk dining rotation.
Hi Lily – Thrilled to hear this recipe was the perfect way to flavor up the ground elk! I can’t wait for you to try this with spinach and mung bean next time.
So good. I soaked my cucumber ribbons in rice vinegar… game changer!!
Ohh, good idea, Shelley! Sounds like the perfect combo.
I made this last night and really like it. Just the right amount of heat and the gojuchang adds so much to the dish. Just my wife and I so we had leftovers, for brunch today. It went together quickly and will be a weeknight repeat for us.
Oh yay! Glad you and your wife enjoyed this Korean beef bowl so much, Rick!
So easy and good! It made a delicious lower-carb meal with cauliflower rice and butter lettuce as a base. The flavors were perfect!
Hi Jenna – Sounds great served with cauliflower rice and butter lettuce!
This is so very delicious and a quick satisfying meal. I love the heat with the cool cucumber and shredded carrot. Will definitely add this to my monthly meal plan.
Oh yay! Glad this recipe is now part of your monthly meal plan. Enjoy, Sheryl!
Was still perfect even with not having the gochujang. I added some edamame. So grateful for an easy and flavorful dinner. My crew loved it too.
Glad you enjoyed this without the gochuhang, Anna!
Made this last night with the Gochugang. Flavours are perfect. Another one of yours on rotation.
Awesome! I’m so happy you loved it, Sharon!
So flavoursome and easy to make! Would definitely make it again.
Glad you loved this beef bowl so much, Nic!
Hi there. This recipe looks very interesting, but how can I lower the Sodium content (1181mg). Is it mostly the soy sauce that makes it so high? What can I swap it for ? Not sure how much lower it would be by using lower Sodium soy Sauce. Mary Ann
Hi Mary Ann – Yes, you could lower the sodium by using low-sodium soy sauce or coconut aminos. Hope you enjoy it!
Absolutely delicious! Hunted down some Gochujang sauce and agree it is a game changer!
Yay! I’m glad you agree—the gochujang makes all the difference. Enjoy, Anne!
Sooooooooo good!!! I will make this weekly!!!
Happy to hear you loved this dinner idea!
This is amazing! I added a fried egg and a sauce made with mayo and Sriracha. The gochujang gives it a great flavor
Love the added toppings, especially the fried egg! Enjoy, Sue :)
This was so incredibly easy to make and so good! I added a few extras like jalapeno to the beef and chopped peanuts for a topping. So good! Thank you Lisa for all of your wonderful recipes!
Yum! Love those topping ideas, Christine. So glad you loved this beef bowl!
Thanks for the recipe. This is next on my list to try. I love getting your recipes.
Excited for you to try this, Kathy! Let us know how it turns out :)
I haven’t made this recipe yet, but I look forward to going grocery shopping and getting the items to whip it up! It looks so easy and tasty. I’ll leave another review once I’ve tried it.
Can’t wait for you to make this! Let us know how it turns out :)