Korean Beef Rice Bowl
User Reviews
4.8
117 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4
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Calories
437 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Korean Beef Rice Bowl
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Savor the delightful flavors of Korea with these easy and scrumptious Korean Beef Rice Bowls. Featuring perfectly seasoned ground beef, fragrant garlic, and a mouthwatering sauce, this dish is served over fluffy, steaming rice. Garnished with sesame seeds and green onions, it's a simple yet satisfying meal that will quickly become a family favorite!
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Ingredients
- 1 cup rice uncooked
- 1 pound ground beef lean
- 3 cloves garlic minced
Sauce
- 1 tablespoon brown sugar packed
- 1 teaspoon ginger ground
- ¼ teaspoon red pepper flakes
- ¼ cup soy sauce low sodium
- 1 tablespoon sesame oil
- ¼ cup water optional
Garnish
- 2 green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Cook the rice according to package instructions. I usually use Jasmine rice and I add 2 cups of water for 1 cup of rice and about 1 tablespoon of coconut oil.
- In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 2 to 3 minutes until the beef starts to brown and no longer pink.
- In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
- Garnish with sesame seeds and green onions.
- Serve hot over cooked rice.
Equipments used:
Notes
- Variations: Feel free to mix in some veggies like shredded carrots or zucchini to add some more texture and nutrition. You can also add a fried egg on top for a classic Korean touch.
- Serving: This dish is typically served over rice, but it can also be served with noodles or wrapped in lettuce for a lower-carb option.
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to store the rice and the beef separately to maintain the best texture.
- Reheating: Reheat the beef in a skillet over medium heat until warmed through. You can add a splash of water or broth to keep it moist. Reheat the rice separately in the microwave, covered, with a couple tablespoons of water.
- Freezing: This recipe is freezer-friendly. Freeze the cooked and cooled beef in a freezer-safe container for up to 3 months. For the best taste and texture, freeze the rice separately. Thaw overnight in the refrigerator before reheating.
- Substitutions: Ground turkey or chicken can be used in place of the ground beef, and coconut aminos can be substituted for soy sauce for a gluten-free version.
- Prep Ahead: The ground beef mixture can be cooked a day in advance and stored in the refrigerator. Just reheat and serve over freshly cooked rice for a quick meal.
Nutrition Information
Show Details
Serving
1serving
Calories
437kcal
(22%)
Carbohydrates
43g
(14%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
656mg
(27%)
Potassium
517mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
97IU
(2%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 656mg | 27% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
117 reviews
Excellent
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