0 from 9 votes
Korean Beef Bowls
If you're craving bold flavors with minimal effort, these 30-minute Korean Beef Bowls are the answer! In just 30 minutes, you'll have a dish packed with caramelized ground beef, a hint of sweetness, and a touch of spice—all topped with quick-pickled veggies for that perfect crunch.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 537 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 3 tablespoons soy sauce or tamari
- 3 tablespoons packed brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons avocado oil divided
- 1 pound 85/15 ground beef
- 4 green onions white and green parts, thinly sliced, divided
- 3 garlic cloves finely minced
- 2 teaspoons finely minced fresh ginger
For Serving:
- 2 cups cooked white rice
- Fresh or pickled carrots and cucumbers
- toasted sesame seeds optional
- gochujang or sriracha optional
Instructions
- Whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, salt, pepper, and red pepper flakes in a medium bowl. Set aside until ready to use.
- Add 1 tablespoon of the avocado oil to a large skillet over medium heat. Once heated, add beef and cook, breaking apart, until no longer pink, about 7-8 minutes. Push beef to one side of the skillet and add the remaining 1 tablespoon avocado oil, the white parts of the green onions, garlic, and ginger. Cook for 30 seconds, or until fragrant.
- Pour the sauce into the skillet with the beef, stir, reduce heat to medium-low, and simmer until liquid is reduced by half, about 4-5 minutes. Stir in three-quarters of the green parts of the green onions and cook for another minute.
- Serve over cooked rice with the remaining green onions, pickled or fresh cucumbers and carrots, toasted sesame seeds, and gochujang.
Cup of Yum
Notes
- ½
- Nutrition. Facts are calculated with 4 oz. ground beef and sauce and ½ cup of cooked rice.
- Spice. Feel free to leave out the red pepper flakes to decrease the spice level.
- Quick Pickling. Pickle the cucumbers and carrots a day or two before for the best flavor! (Get the pickled carrots recipe, and the pickled cucumbers recipe.)
- Storage. Keep the leftover Korean beef, rice, and toppings each in a separate airtight container for the best results. The beef and rice will last 3 to 4 days in the fridge. You can freeze completely cooled beef in a freezer-safe bag for 3 to 4 months.
Nutrition Information
Calories
537kcal
(27%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
713mg
(30%)
Potassium
426mg
(12%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
303IU
(6%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 537
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 713mg | 30% |
| Potassium | 426mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.