Korean Beef Bowl
User Reviews
5
6 reviews
Excellent
Korean Beef Bowl
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This Korean beef bowl is loaded with flavor and comes together in just 30 minutes! It features ground beef cooked in a savory, umami-packed sauce, served over rice with fresh veggies, kimchi, and spicy mayo.
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Ingredients
Beef
- 1 lb ground beef I like using 85/15 or 90/10, lean
- ¼ cup soy sauce I used 25% less sodium tamari, low sodium or tamari
- 2 Tablespoons brown sugar or coconut sugar
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon gochujang
- 2 teaspoons fish sauce
- 2 cloves garlic minced
- 1 teaspoon ginger grated, fresh
Bowl
- 1-2 cups carrot ribbons
- 1-2 cups cucumber julienned, fresh
- 1-2 cups red cabbage sliced
- ½ cup kimchi
- green onion sliced
- mayonnaise recipe below, spicy
- white rice or cauliflower rice, cooked
- sesame seeds
Spicy Mayo
- 3 Tablespoons mayonnaise I like avocado oil mayo
- 1 teaspoon sriracha
- 1 Tablespoon water
Instructions
- Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.
- In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.
- Add the prepared sauce to the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Remove from heat and serve over 1 cup of steamed rice or cooked cauliflower rice. Add your veggies (about ¼ cup of each: carrot ribbons, cucumbers and cabbage) and 1-2 Tablespoons kimchi. Garnish with sesame seeds and sliced green onions. Drizzle a little spicy mayo over the whole bowl and if you like spicy, you can drizzle with more sriracha or gochujang.
Notes
- Make it low-carb: Serve these beef bowls with cauliflower rice instead of white rice.
- Storing: Store the beef, rice, veggies, and sauce separately in airtight containers for up to 4 days. This helps everything stay fresh and prevents the veggies from getting soggy.
- Reheating: Warm the beef and rice in the microwave or a skillet until heated through, then assemble your bowl with the fresh toppings and drizzle of spicy mayo.
Nutrition Information
Show Details
Serving
1/4 of recipe (w/ white rice)
Calories
520kcal
(26%)
Carbohydrates
55g
(18%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Cholesterol
71mg
(24%)
Sodium
1315mg
(55%)
Potassium
409mg
(9%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1/4 of recipe (w/ white rice) | |
| Calories | 520kcal | 26% |
| Carbohydrates | 55g | 18% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 1315mg | 55% |
| Potassium | 409mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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