Korean Beef Bowl
This Korean beef bowl is an easy dinner I've been making on repeat. The beef is so flavorful, and it only takes 30 minutes to assemble! Watch the video below to see how I make it in my kitchen.
Servings: 4
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.
Video
Notes
- 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
Calories: 441kcal | Carbohydrates: 49g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1181mg | Potassium: 620mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5192IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 4mg