Korean Beef Bowls
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
556 kcal
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Course
Main Course
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Cuisine
Asian
Korean Beef Bowls
Description
Korean Beef Bowls feature lean ground beef sautéed with onion, garlic, and fresh ginger, then simmered in a sauce of soy sauce, brown sugar, Chinese rice wine, gochujang, sesame oil, and black pepper. The sauce is reduced until thickened, infusing the meat with savory, sweet, and mildly spicy flavors. Stir-fried zucchini and red bell peppers add a fresh, crisp-tender texture, complementing the rich beef mixture. Served over cooked brown rice, this bowl offers a balanced combination of textures and flavors.
The cooking method involves browning the meat and aromatics, simmering in the sauce to develop depth, and quickly stir-frying the vegetables separately to retain their brightness and crunch. This layering helps maintain distinct textures in the final dish. Garnishes of sliced green onions and sesame seeds add freshness and a subtle nutty note.
This dish works well as a filling meal for lunch or dinner and can be customized with different stir-fry vegetables. Adjust the gochujang and brown sugar amounts to balance spiciness and sweetness based on taste. The recipe provides a good way to incorporate fresh vegetables into a meal centered on ground beef and rice.
Allow the sauce to reduce sufficiently for a concentrated flavor and proper coating of the beef. The notes suggest adjusting sugar and gochujang proportions to suit your preferred heat and sweetness levels. You can substitute or add your favorite vegetables to the stir-fry step for variety.
Ingredients
- 1 pound ground beef lean
- ¼ yellow onion peeled & chopped
- 3 cloves garlic minced
- 2 teaspoons ginger peeled & grated, fresh
- 5 cups brown rice cooked
- 1 teaspoon olive oil
- 1 large zucchini sliced
- 1 red bell pepper seeded & chopped
- green onions sliced, for garnish
- sesame seeds for garnish
Korean Sauce
- ⅓ cup soy sauce low sodium
- 3 tablespoons brown sugar (see note)
- 2 tablespoons Chinese rice wine (or dry sherry)
- 3 tablespoons gochujang plus more for serving
- 2 teaspoons sesame oil
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
Instructions
- Whisk together Korean Sauce in a medium bowl. Set aside.
- Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
- Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
- Add one teaspoon olive oil and heat over medium-high heat. Add zucchini and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
- Layer 4 bowls with rice and top with Korean beef and vegetables.
Notes
- Adjust brown sugar amount based on how much gochujang you use to balance sweetness and spice.
- Substitute or add different stir-fry vegetables to customize the bowls.
- Simmer the sauce until thickened to ensure it coats the beef well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 856mg | 36% |
| Potassium | 1016mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 56mg | 62% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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