Korean Beef Bowls
User Reviews
5
Korean Beef Bowls
Description
Korean Beef Bowls combine ground beef and diced onion sautéed until browned, then simmered in a homemade Korean sauce made of soy sauce, brown sugar, garlic, ginger, sesame oil, garlic and onion powders, red pepper flakes, cornstarch, and water to thicken. This sauce infuses the beef with a salty, sweet, garlicky, and mildly spicy flavor. Served atop cooked rice, the bowls are completed with raw coleslaw mix, shredded carrots, and thinly sliced cucumber or Asian cucumber salad, providing a crisp contrast to the warm beef.
Optional spicy mayo or yum yum sauce drizzled over the top adds creaminess and heat, enhancing the flavors further. The recipe encourages customization with toppings such as fried egg, fried jalapeños, sesame seeds, green onions, pineapple, or pickled jalapeños. Cooking the cabbage beforehand softens it if a less crunchy texture is desired. This dish can be stored refrigerated for 3-4 days or frozen up to a month and reheated gently.
Ingredients
- 1 pound ground beef
- 1/2 onion diced, medium
For the Korean sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic pressed
- 1/2 tablespoon ginger minced
- 1/2 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes crushed
- 2 teaspoons corn starch
- 2 teaspoons water
For the Bowls
- 1 cup rice
- 16 ounces coleslaw mix tricolor
- 1 cup carrot shredded
- 1 cucumber thinly sliced, or Asian cucumber salad
- 1/4 cup mayonnaise spicy
- Yum yum sauce
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
- This recipe is highly customizable—try toppings like fried egg, fried jalapeños, sesame seeds, green onions, pineapple, or pickled jalapeños.
- Use low sodium soy sauce or coconut aminos depending on dietary needs.
- Fresh ginger and garlic provide the best flavor, but pre-minced options are suitable in a pinch.
- Red pepper flakes can be omitted or reduced if a milder dish is preferred.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze portions for up to a month.
- Reheat in the microwave in short intervals or cover and warm in the oven to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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