Korean Bowl Recipe

Name: Korean Bowl Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 bowls
Ingredients: 1 pound lean ground beef; 1/4 onion, chopped; 3 garlic cloves, minced; 2 teaspoons freshly grated ginger; 4-5 cups cooked rice/quinoa, sprialized veggies; 1/3 cup low sodium soy sauce; 2-3 tablespoons brown sugar; 1 tablespoon honey; 2 tablespoons rice wine; 2 tablespoons Gochujang; 2 teaspoons toasted sesame oil; 1/4 teaspoon pepper; 2 teaspoons cornstarch; chili sauce to taste; 1 teaspoon neutral oil; 1 large zucchini, sliced; 1 red bell pepper, chopped; 1 carrot, thinly sliced; *may add or substitute different vegetables; green onions; chili paste; sesame seeds

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Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
4 bowls
Course
Main Course
Cuisine
Asian

Korean Bowl Recipe

Victor Mills

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Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes! They are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make!

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Ingredients

Servings

1 pound lean ground beef
1/4 onion, chopped
3 garlic cloves, minced (may sub 3/4 tsp garlic powder)
2 teaspoons freshly grated ginger (may sub 3/4 tsp ground ginger)
4-5 cups cooked rice/quinoa, sprialized veggies

Korean Sauce

1/3 cup low sodium soy sauce
2-3 tablespoons brown sugar (See Note)
1 tablespoon honey
2 tablespoons rice wine may substitute dry sherry
2 tablespoons Gochujang or more if desired*
2 teaspoons toasted sesame oil
1/4 teaspoon pepper
2 teaspoons cornstarch
chili sauce to taste

Stir Fry

1 teaspoon neutral oil
1 large zucchini, sliced
1 red bell pepper, chopped
1 carrot, thinly sliced
*may add or substitute different vegetables

Garnish

green onions
chili paste
sesame seeds

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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 oil and heat over medium-high heat. Add zucchini, carrots 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/quinoa and top with Korean beef and vegetables.

Notes

*I use Annie Chun's Korean Sweet & Spicy Gochujang Sauce. It can be found in the Asian section of most grocery stores and even super Wal-Marts.
**Use 3 tablespoons brown sugar if using 3 tablespoons Gochujang (to balance more heat), use 2 tablespoons brown sugar if using 2 tablespoons Gochujang.