Korean Ground Beef Bowl
User Reviews
5
Korean Ground Beef Bowl
Description
This recipe prepares ground beef seasoned with a blend of soy sauce, brown sugar, toasted sesame oil, minced garlic, and fresh ginger. Red pepper flakes add mild heat, while canola oil is used to brown the beef evenly. Once cooked, the sauce reduces slightly to cling to the meat, enhancing its flavor and providing a glossy finish.
To serve, portions of cooked rice are topped with the beef mixture, shredded carrots for sweetness and crunch, and thinly sliced Persian cucumbers for fresh, cool contrast. Garnishes of green onions and sesame seeds add brightness and nuttiness. A spicy mayonnaise made with mayonnaise, sriracha, and sesame oil adds creaminess and a gentle kick, complementing the flavors and completing the bowl.
This dish works well as a balanced meal combining protein, vegetables, and carbohydrate. The recipe offers flexibility such as substituting ground beef with thin sirloin steak marinated overnight for tenderness. Fresh ginger can be replaced by ground ginger to accommodate ingredient availability.
Adjust spiciness by adding Sriracha or gochujang to the sauce, and assemble the bowls individually to maintain freshness and texture.
Ingredients
For the Korean Beef
- 1/2 cup brown sugar
- 1/2 cup soy sauce low sodium
- 4 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 1 tablespoon canola oil
- 2 teaspoons ginger fresh
- 3 tablespoons garlic minced
- 2 pounds ground beef lean
- 3 green onions sliced
For the Bowls
- 3 cups white rice cooked
- 1 1/2 cup carrot shredded
- 6 cucumber or mini cucumbers, sliced, Persian
- mayonnaise see notes for recipe, spicy
- green onion sliced
- sesame seeds for garnish
Instructions
For Korean Beef
- In a small bowl, combine brown sugar, soy sauce, sesame oil and red pepper flakes. Set aside.
- Heat canola oil in a large skillet over medium heat. Add ginger and garlic and cook until golden brown and fragrant.
- Add ground beef and cook until browned. Drain excess grease.
- Add sauce and green onions and cook until the sauce has reduced a little and is clinging to the beef.
To Assemble:
- To each bowl add 1/2 cup rice, 2/3 cup beef, 1/4 cup shredded carrots, 1 sliced persian cucumber, green onions, and sesame seeds.
- Top with spicy mayo and serve.
Notes
- Make spicy mayo by mixing 1/2 cup mayonnaise with 2 tablespoons sriracha and a dash of sesame oil for serving.
- Add Sriracha or Gochujang paste to the beef sauce to increase spice if desired.
- Substitute fresh ginger with 1/4 teaspoon ground ginger if fresh is unavailable.
- Use thinly sliced sirloin steak instead of ground beef and marinate overnight in sauce for a tender alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 901mg | 38% |
| Potassium | 877mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 5564IU | 111% |
| Vitamin C | 6mg | 7% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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