Asian Korean Beef Bowls (Printable Version)
Savory ground beef in Korean-style sauce over steamed rice with crisp vegetables, ready in 25 minutes.
# What You’ll Need:
→ Beef
01 - 1 pound lean ground beef
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons light brown sugar
04 - 1 tablespoon sesame oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
08 - 2 teaspoons rice vinegar
→ Rice and Bowls
09 - 1 1/2 cups jasmine or short-grain white rice
10 - 2 cups water
→ Toppings
11 - 2 medium carrots, julienned
12 - 1 small cucumber, thinly sliced
13 - 4 scallions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - Kimchi (optional)
16 - Fresh cilantro (optional)
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice and 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 12-15 minutes until tender. Fluff with a fork before serving.
02 - In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until smooth and well combined.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned throughout, approximately 5 minutes. Drain excess fat if desired.
04 - Pour prepared sauce over browned beef. Continue cooking and stirring for 2-3 minutes until beef is evenly coated and sauce has slightly thickened.
05 - Divide steamed rice among 4 serving bowls. Top each bowl with seasoned beef mixture, julienned carrots, sliced cucumber, scallions, and sesame seeds. Add kimchi and cilantro if using.
06 - Serve bowls immediately while hot. Pairs excellently with chilled Riesling or green tea.
# Quick Tips:
01 -
- Weeknight dinners come together in 25 minutes flat
- The sauce strikes that perfect sweet, salty, spicy balance
- Everything cooks in one pan except the rice
02 -
- Drain the beef fat before adding the sauce or the dish will be too greasy
- The sauce thickens quickly, so have your rice ready before you add it
- Gochujang varies by brand, so start with less if you are sensitive to heat
03 -
- Prep all your vegetables before you start cooking, it moves fast once the beef hits the pan
- Double the sauce recipe and keep it in the fridge for quick meals all week