Korean Beef Bowl
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
342 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Korean Beef Bowl
Description
Korean Beef Bowl consists of ground beef sautéed with fresh garlic and ginger to create a fragrant base. The sauce uses toasted sesame oil, low sodium soy sauce, brown sugar to add sweetness, spicy gochujang or red pepper flakes for heat, and cornstarch for slight thickening. This sauce is incorporated while simmering the beef, resulting in well-coated, flaky crumbles of meat.
The dish offers a flavor profile combining savory and sweet with a hint of spice, enhanced by the nuttiness of sesame oil. The beef is tender and moist, complemented by optional quick-pickled carrots and cucumbers that add a fresh, mildly tangy contrast. This is typically served over steamed white, brown, or cauliflower rice.
This bowl is versatile and balanced, suitable for lunches or dinners that are filling without being heavy. The quick-pickled veggies add texture and brightness, but can be omitted if preferred.
Notes about the recipe include draining excess fat from the beef if needed, substituting dried ginger for fresh in small amounts, and instructions for making the quick-pickled vegetables. Using pure roasted sesame oil is advised for authentic flavor.
Ingredients
For the Sauce
- 2 teaspoons sesame oil (toasted Asian sesame oil)
- 1/4 cup soy sauce low sodium
- 1/4 cup brown sugar
- 1 tablespoon gochujang or 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
For The Beef
- 1 pound ground beef lean
- 3 cloves garlic minced
- 1 - 2 teaspoons ginger minced, fresh
- 2 green onions thinly sliced
For Serving
- white rice cooked
- brown rice
- cauliflower rice
- cucumber optional - see recipe in the notes area, thinly sliced, seasoned
- carrot optional - see recipe in the notes area, shredded, seasoned
- sesame seeds for garnish
Instructions
- If you would like to make quick pickled cucumbers and carrots, see the recipe at the bottom of this recipe card (NOTES). The pickled veggies will marinate while you cook the beef. If you are not making the veggies, simply go to the next step.
- In a small bowl, whisk together the sauce ingredients. Reserve.
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it into crumbles for about 4 minutes. Stir in the garlic and ginger and cook until the beef is no longer pink.
- Pour the sauce over the beef and simmer for 2 - 3 minutes, stirring as needed.
- Serve over cooked warm rice topped with the vegetables. Garnish with green onions and sesame seeds.
Notes
- Drain excess fat after cooking the ground beef as desired for less greasiness.
- Use between 1/8 to 1/4 teaspoon dried ginger if fresh is unavailable, adjusting to taste.
- Choose pure roasted sesame oil for stronger flavor and darker color compared to regular sesame oil.
- Quick-pickle cucumbers and carrots by mixing rice vinegar, water, salt, and sugar, allowing them to marinate while cooking the beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 614mg | 26% |
| Potassium | 492mg | 10% |
| Sugar | 13g | 26% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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