Korean Beef Rice Bowl
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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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
Description
This recipe starts with cooking jasmine rice and then browning ground beef with garlic for a foundational flavor. The beef is simmered in a sauce combining brown sugar, soy sauce, ground ginger, sesame oil, and a hint of red pepper flakes, creating a blend of sweet, savory, and mildly spicy notes. The sauce coats the beef, enhancing the texture and taste.
Serving the beef over warm, fluffy rice makes for a complete meal. Garnishes of chopped green onions and sesame seeds add fresh, nutty accents that enhance the dish's appeal.
Variations include adding vegetables like shredded carrots or zucchini for extra texture and nutrition, or topping with a fried egg for a classic Korean style. Leftovers store well separately, and the recipe is freezer-friendly for convenient meal prep. Substitute ground turkey or chicken and adjust soy sauce choices for dietary preferences.
For best results, store rice and beef separately and reheat gently to preserve texture. The dish can also be wrapped in lettuce leaves for a lower-carb option.
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.
Notes
- Add shredded carrots or zucchini to the beef mixture for additional texture and nutrition.
- Top bowls with a fried egg to emulate a traditional Korean serving style.
- Store leftover rice and beef separately in airtight containers in the refrigerator for up to 3 days.
- Reheat beef in a skillet with a splash of water or broth to keep it moist; reheat rice covered with water in the microwave.
- Freeze cooked beef separately for up to 3 months; thaw overnight in the refrigerator before reheating.
- Substitute ground turkey or chicken for beef; use coconut aminos instead of soy sauce for gluten-free options.
- Prepare beef mixture a day ahead and reheat when ready to serve over freshly cooked rice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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