Korean Bowl Recipe
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Prep Time
8 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
4 bowls
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Course
Main Course
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Cuisine
Asian
Korean Bowl Recipe
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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
- 1 pound ground beef lean
- 1/4 onion chopped
- 3 garlic may sub 3/4 tsp garlic powder, cloves, minced
- 2 teaspoons ginger may sub 3/4 tsp ground ginger, freshly grated
- 4-5 cups rice cooked, spiralized veggies
- 4-5 cups quinoa
- 4-5 cups vegetables
Korean Sauce
- 1/3 cup soy sauce low sodium
- 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 sesame oil toasted
- 1/4 teaspoon black pepper
- 2 teaspoons cornstarch
- chili sauce to taste
Stir Fry
- 1 teaspoon neutral oil
- 1 zucchini large, sliced
- 1 red bell pepper chopped
- 1 carrot thinly sliced
- *may add or substitute different vegetables
Garnish
- green onions
- chili paste
- sesame seeds
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.
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