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Korean Beef Bowl
5 from 6 votes

Korean Beef Bowl

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.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 520 kcal
Course: Dinner
Cuisine: Korean

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

    Cup of Yum
  1. Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.
  2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.
  3. 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.
  4. 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.
  5. 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

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: 4 Serving

Amount Per Serving

Calories 520

% 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.