Korean Beef Bowls
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5.0
24 reviews
Excellent
Korean Beef Bowls
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Enjoy these super easy Korean Beef Bowls with the whole family. Customize to whatever toppings you like and have dinner on the table in 20 minutes.
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Ingredients
- 1 pound ground beef
- 1/2 medium onion diced
For the Korean sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic pressed
- 1/2 tablespoon minced ginger
- 1/2 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons corn starch
- 2 teaspoons water
For the Bowls
- 1 cup rice
- 16 ounces tricolor coleslaw mix
- 1 cup shredded carrots
- 1 cucumber thinly sliced, or Asian cucumber salad
- 1/4 cup spicy mayo
- Yum yum sauce
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Instructions
To prepare the Korean Ground Beef
- Prepare the Korean sauce by combining the soy sauce, brown sugar, fresh garlic, ginger, sesame oil, garlic powder, onion powder, and red pepper flakes in a small bowl. Whisk until combined. In a separate bowl, mix the cornstarch and water until it becomes a thin paste. Then stir it into the Korean sauce.
- In a large skillet, brown the ground beef and onion over medium high heat, breaking the meat up with the spoon as it cooks, until no longer pink.
- Add the Korean sauce to the beef and bring to a simmer. Cook about 5 more minutes or until the sauce begins to thicken.
To assemble the bowls
- Cook rice per package directions
- Place 1/4 of the rice in the bottom of each bowl. Top with 1/4 of the korean beef, coleslaw mix, shredded carrots, and cucumber salad. Drizzle with your choice of spicy mayo or yum yum sauce.
- Optional: Cook the cabbage down in a skillet to soften it if you want less crunch. Leave it raw if you enjoy the crunch (our preference!)
Notes
- The best part of these bowls is that they can be customized to what you have on hand and what your family likes. Here are a few topping ideas that we like:
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Asian Cucumber Salad
- Fried Egg
- Fried Jalapenos
- Tempura Crunch
- Sesame Seeds
- Green Onions
- Carrots
- Pineapple
- Pickled Jalapeños
- Onion – Cooking the ground beef with a yellow or white onion is a great way to pack in more flavor!
- Soy Sauce – You can use low sodium or coconut aminos.
- Ginger and Garlic – Fresh is best! Fresh ginger and garlic impart so much flavor into the sauce for this beef. In a pinch, you can use pre-minced garlic or ginger (found in the refrigerated produce section).
- Red Pepper Flakes – These can be left over if you or your family do not like spice, but I highly recommend trying it with the red pepper flakes.
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Show Details
Serving
1bowl
Calories
331kcal
(17%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
515mg
(21%)
Potassium
405mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2312IU
(46%)
Vitamin C
23mg
(26%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 331kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 515mg | 21% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 23mg | 26% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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