Korean Beef Bowls
User Reviews
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 servings
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Calories
658 kcal
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Course
Main Course
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Cuisine
Korean
Korean Beef Bowls
Description
Korean Beef Bowls combine ground beef cooked in sesame oil with a blend of aromatic ingredients including fresh garlic and ginger. The meat is browned until dry, then seasoned with soy sauce, rice wine vinegar, a sweetener, and sriracha for balanced savory, tangy, and spicy flavors. Julienned carrots are stirred in to soften slightly, adding color and a mild crunch.
The cooked seasoned beef is served over steamed long-grain white rice and garnished with sliced cucumbers, chopped scallions, sesame seeds, and a drizzle of sriracha mayo. The dish offers a mix of textures and a layering of flavors from the salty soy, the acidity of the vinegar, the mild sweetness, and the spicy heat from sriracha.
This recipe allows for customization: substituting tamari or coconut aminos for soy sauce makes it gluten-free, and cauliflower rice can be used for a paleo or Whole30 version. Adjusting the sriracha quantity controls spiciness according to taste. Korean Beef Bowls make a filling meal on their own but can be paired with side vegetables if desired.
Ensure the ground beef is browned thoroughly on medium-high heat to evaporate excess moisture, which improves texture and flavor absorption. The garnishes contribute fresh notes and visual appeal to the dish, enhancing the overall eating experience.
Ingredients
- 1.5 cups long-grain white rice uncooked
- 4 tablespoons sesame oil divided
- 1 lb ground beef I used 93% lean, lean
- 1 Tablespoon ginger freshly grated
- 4 cloves garlic finely minced or pressed
- 4 tablespoons soy sauce or coconut aminos / gluten-free tamari sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons sweetener or coconut sugar
- 4 teaspoons sriracha
- ¼ teaspoon salt each
- ¼ teaspoon black pepper each
- 1 cup carrot julienne style
- cucumber for garnish, slices
- 4 scallions for garnish, chopped
- sesame seeds for garnish
- sriracha mayo for garnish, sauce
Instructions
- Prepare the rice according to package directions.
- Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the ground beef to the hot skillet and brown until all the liquid has evaporated and the beef is cooked through.
- Stir in the minced garlic, ginger, soy sauce, rice wine vinegar, sweetener and sriracha to the skillet. Season with salt and pepper.
- Stir in the julienned carrots and cook for about 2 more minutes until they soften slightly.
- Serve the Korean beef over the cooked rice and garnish with chopped green onions, cucumber slices, sesame seeds and drizzle some Sriracha mayo.
Notes
- Brown the ground beef well on medium-high heat until all liquid evaporates for better texture and flavor.
- Adjust spiciness by varying the amount of sriracha to suit your preference.
- Serve with additional vegetables like bok choy, asparagus, or green beans for a fuller meal.
- Try this beef mixture over noodles as a tasty alternative to rice.
- To make gluten-free, use tamari or coconut aminos instead of soy sauce.
- Use cauliflower rice and gluten-free tamari for a paleo or Whole30 version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 69g | 23% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1403mg | 58% |
| Potassium | 628mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5417IU | 108% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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