This Korean beef bowl has been on repeat in my kitchen, and I just can’t get enough!
Tender, juicy ground beef is coated in a sweet and savory sauce with a hint of spice. Plus, the recipe is loaded with crisp veggies like carrots, bell peppers, and green onions. It’s just too good!
As a bonus, the bowls come together in a flash, so they’re perfect for busy days.
Trust me, one bite, and you’ll be hooked. Try them tonight!
Why You’ll Love These Korean Beef Bowls
Quick and Easy: They can be made in under 30 minutes, so they’re ideal when you need a nutritious meal fast.
Flavor Explosion: The blend of savory, sweet, and slightly spicy flavors creates a taste sensation.
Meal Prep-Friendly: These bowls can be easily prepped in advance. They’re an excellent option for meal prepping.
Budget-Friendly: They’ll remind you of your favorite takeout dish, but they’re easier on your wallet!
Ingredients
- Lean Ground Beef: The star protein soaks up the sweet and savory flavors.
- Aromatics (Garlic, Fresh Ginger): They add a punch of flavor and aroma to the dish.
- Vegetables (Carrots, Red Bell Pepper, Green Onions): They add color, freshness, and crunch.
- Sauce: It’s a blend of low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, Gochujang, and crushed red pepper flakes.
- Cooked White Rice: The perfect base to soak up all the delicious sauce and juices.
- Sesame Seeds: Just a sprinkle makes the perfect finishing touch.
How to Make Korean Beef Bowls
Making these bowls is as easy as 1-2-3!
1. Brown the beef. Heat a skillet and cook the ground beef until browned and cooked through, draining excess fat.
2. Add the aromatics. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
3. Make the sauce. In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, Gochujang, and red pepper flakes. Pour over the beef.
4. Add the vegetables. Stir in the sliced carrots, bell pepper, and half the green onions. Cook for 2-3 minutes until crisp-tender.
5. Serve over rice. Spoon the Korean beef mixture over cooked white rice. Garnish with the remaining green onions and sesame seeds.
Tips For the Best Korean Beef Bowl
These tips will make your bowls even better than what you get at a restaurant.
- Meat choice matters. Choose lean ground beef (93/7) for a healthier option without sacrificing flavor and texture.
- Be gentle with the ginger. Use a fine grater or microplane to grate the ginger for better distribution and a smoother sauce.
- Ditch the fat. After browning the ground beef, drain any excess fat to prevent the dish from becoming greasy.
- Garnish generously. Sprinkle plenty of sliced green onions and sesame seeds on top for added freshness and a nutty crunch.
- Adjust the heat. Control the spice level by adjusting the amount of Gochujang and red pepper flakes.
- Switch things up. Use ground chicken or turkey for a leaner option. Or, add other veggies like zucchini or mushrooms for variety.
How to Store
These bowls are perfect for meal prep! Here’s how to store and enjoy them throughout the week.
To Store: Place leftovers in an air-tight container and refrigerate for up to 4 days. The beef and rice should be stored separately.
To Freeze: Allow the beef mixture to cool completely, then transfer to an air-tight freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat the beef and rice separately. For the beef, reheat gently in a skillet over medium heat. Add a splash of water or broth if it seems dry. Microwave the rice with a damp paper towel over it to keep it moist.
Korean Beef Bowl
4
servings10
minutes15
minutes518
kcalSkip takeout and try this easy Korean beef bowl. It’s loaded with tender beef, crisp veggies, and a delightful sauce and comes together in 15 minutes.
Ingredients
1 pound lean ground beef (93/7)
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon gochujang (Korean red chili paste)
1/4 teaspoon crushed red pepper flakes
1 cup thinly sliced carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced, divided
Cooked white rice, for serving
Sesame seeds, for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Add the garlic and ginger to the beef. Cook, stirring constantly, until fragrant, about 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and red pepper flakes. Pour the sauce over the beef and stir to coat. Bring to a simmer and cook until the sauce is slightly thickened, about 3-5 minutes.
- Stir in the carrots, bell pepper, and half of the green onions. Cook, stirring frequently, until the vegetables are crisp-tender, 2-3 minutes.
- Serve the Korean beef over cooked white rice. Garnish with the remaining green onions and sesame seeds.
Hi Kim,
I have a bit of a hard time getting through all the recipe emails but I’m keeping up! I like good old midwestern fare, with a touch of European origins (mostly German). I find a lot of your recipes are things I grew up with and still enjoy. I’m a retired AF guy and my wife is a retired teacher. I do most of the cooking and love it, especially the faces of guests who try a bite and just love it!
Lucky wife! I have no doubt that she appreciates your cooking!
love your recipies!! keep putting them out there! thank you!!
Hi there! Made this tonight for the family and it was a hug hit! I added mushrooms and asparagus tips with the veggies in the recipe. Used a Tablespoon of cornstarch with water to thicken some. We think that next time I’m going to try to make with chicken breasts cut into strips. Thanks for the recipe!
Hi Lorraine!
So happy you and the family liked the dish.
Great tip on the veggies and cornstarch 🙂
I’ve tried it with chicken and it came out great!
It’s also yummy with pressed tofu if you like that!