With healthy ground beef, ginger, garlic, sesame oil, honey and plenty of green onions, Korean beef bowl The recipe is perfect to serve over rice with vegetables for an easy and healthy meal. Ready to serve in 20 minutes!
This ground beef dinner is super easy and good (much like a ground beef casserole).
So many, actually still chilling on the stove, but I had to hurry up and share the recipe!
- This vegetable-filled Korean beef bowl is fast; Ready to serve in 20 minutes!
- You probably already have all the ingredients (especially if you regularly make stir-fry recipes like egg rolls in this bowl).
- Great for meal prep. All components can be prepared individually and then assembled for serving.
5 star review
“Affordable, well-balanced, quick, delicious….checks all the boxes for a great meal on any night!”
— Rebekah —
About this recipe
These beef bowls are loosely based on Smitten Kitchen. crispy rice bowlis one of my favorite easy dinner recipes I’ve tried recently.
- The first served sautéed Korean ground beef over steamed brown rice and the second with quinoa. I was very happy with both flavors.
- Fried eggs are another delicious way to finish them off.
- You can also swap out the veggies here for whatever you like or have. See Healthy Beef and Broccoli).
- Serve these Korean bowls with chopped carrots and thinly sliced cucumbers.
Hint!
If you have time, lightly soak the vegetables in a mixture of rice vinegar, sugar, and water. Just enough time for the beef to brown.
How to make Korean beef bowl
There are many big differences between this easy Korean beef bowl recipe and the fat version (especially the ground beef), but the two recipes are very tasty, quick and easy, and inspired by Korean cuisine. increase. Neither claim authenticity. We hope you will try both.
component
- Ground beefLean ground beef (I use 93% lean) keeps this recipe light without sacrificing flavor.
- soy sauceEach bite of beef is wrapped in it, and you can enjoy just the right amount of saltiness and umami. We recommend using low-salt soy sauce to prevent the gyudon from becoming too salty.
- garlic + gingerSmall but powerful! Both garlic and ginger pack an intense flavor that complements almost any stir-fry recipe.
- rice vinegar. Refreshing acidity.
- HoneyThe addition of honey provides a subtle, balanced sweetness without the use of white sugar (such as brown sugar).
- red pepper flakesFor a little heat. If you want your stir-fry to be even spicier, add some red pepper flakes to take it up a notch.
- pickled vegetablesA great addition that adds sourness, texture and crunch to these spicy Korean beef bowls.
Hint!
See the “Notes” section of the recipe card below to learn how to quickly pickle cucumbers and carrots for this dish.
- sesame oilAdds an unmistakable Asian flavor to this dish. Do not skip this ingredient! Sesame oil is usually found in the Asian or International aisles of most grocery stores.
Best base for Korean beef bowl
The rest is what to use as the base for the ultimate Korean beef bowl. Here are some of my favorites:
- riceA classic and popular base for this gyudon. We like brown rice for the benefits of whole grains. See Instant Pot brown rice for an easy cooking method.
- QuinoaTo increase the protein content, serve a beef bowl over cooked quinoa.
- cauliflower riceServed with cauliflower rice for a low-sugar Korean beef bowl.
- noodlesIf you like noodles with stir-fry, try this gyudon with cooked soba, rice, or udon.
direction
- Quickly pickle vegetables if desired.
- Stir-fry beef with soy sauce, garlic and green onions.
- Whisk together vinegar, honey, ginger and red pepper flakes. Pour mixture over beef and stir to coat. Remove from heat and drizzle with sesame oil.
- Serve hot with rice (or base of your choice) and toppings of your choice. fun!
storage tips
- to the storeLeftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- reheatGently reheat leftovers in a large skillet over medium-low heat on the stove. This dish can also be reheated in the microwave.
- To freezeStore the beef mixture and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
meal prep tips
This recipe makes a great appetizer lunch or dinner.
- Prepare vegetables in advance and store in the refrigerator for up to 5 days.
- Divide the rice into storage containers, place the desired size of beef on top, and finish with vegetables.
- Store all containers in the refrigerator and grab them for quick lunches or dinners throughout the week.
Korean beef bowl side dish
Looking for ideas on what to pair with these easy Korean beef bowls to complete your dinner menu? Here are some of my favorite ideas:
The only thing faster than making a Korean beef bowl is eating it!
Like this recipe? Don’t forget to leave a review and feel free to take a photo and share it on Instagram or Facebook. I love seeing my recipes come to life in your kitchen.
FAQ
Korean beef is a traditional dish, but not the only option. Try it with other minced meat too. Ground turkey, chicken, or pork all work well with these flavors.
For gluten-free Korean beef bowl, replace soy sauce with gluten-free tamari.
I’ve only made this recipe with ground beef, so it will be an experiment substituting thinly sliced or shaved beef (similar to traditional bulgogi beef). is.
For beef:
- 1 lb Lean minced beef (I used 93% lean)
- 3 tablespoon Reduced salt soy sauce In addition to taste, divided
- 1 1/4 cup Chopped green onion Both green and white parts (from about 1 bunch), split
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoon rice vinegar
- 2 tablespoon Honey
- 2 tablespoon chopped or finely grated ginger
- 1/4 tea spoon red pepper flakes plus extra flavor
- 1 tablespoon sesame oil plus additional to tase
Serving:
- cooked brown rice quinoa or cauliflower rice
- 1 1/2 cup julienne carrot See recipe note for pickling them for upgrade
- sliced seedless cucumber Persian style or English/hot house
- roasted sesame
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If desired, pickle carrots or cucumbers (see recipe notes, highly recommended).
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In a large skillet, brown the beef over medium-high heat, divide into small pieces, and cook until browned and cooked through, about 5 minutes. When the beef is half cooked, add 1 tablespoon of soy sauce and 2/3 of the green onion. When the beef is browned, add the garlic and fry for 30 seconds.
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While the beef is cooking, combine the rice vinegar, honey, ginger, chili flakes, and remaining soy sauce in a small bowl.
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Drizzle over browned beef. Stir and cook for 2 minutes. Remove from heat and drizzle with sesame oil. Sprinkle the remaining green onions over the top. Taste and add extra soy sauce or chili flakes if desired (I added a little of each).
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Hot beef is placed on rice and topped with lots of carrots, cucumbers and sesame seeds.
- Pickled carrots and cucumbers: Place the vegetables in a medium bowl. Coat the strands with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt. Marinate/lightly pickle while you prepare the rest of the recipe. Drain and use as a bowl topping.
- store: Leftovers can be stored in an airtight container in the refrigerator for 4 days.
- reheat: Place leftovers in a large skillet and gently reheat on the stove top over medium-low heat. This dish can also be reheated in the microwave.
- To freeze: Place the beef mix and vegetables in an airtight, freezer-safe storage container and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving: 1(4); 3/4 cup heapingcalorie: 303kcalcarbohydrates: 17gprotein: twenty fourgobesity: 15gsaturated fat: Fivegcholesterol: 74mgpotassium: 600mgfiber: 2gsugar: 12gVitamin A: 6968IUVitamin C: 8mgcalcium: 55mgiron: Fourmg
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