Korean Beef Bowls

Original Post: https://www.evolvingtable.com/korean-ground-beef-bowl/

Chopsticks are picking up a bite of Korean beef from a bowl.

5 from 3 votes

If you're craving bold flavors with minimal effort, these 30-minute Korean Beef Bowls are the answer! In just 30 minutes, you'll have a dish packed with caramelized ground beef, a hint of sweetness, and a touch of spice—all topped with quick-pickled veggies for that perfect crunch.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Servings: servings

Author: London Brazil

Ingredients

3 tablespoons soy sauce or tamari
3 tablespoons packed brown sugar
2 tablespoons water
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes
2 tablespoons avocado oil divided
1 pound 85/15 ground beef
4 green onions white and green parts, thinly sliced, divided
3 garlic cloves finely minced
2 teaspoons finely minced fresh ginger

For Serving:

2 cups cooked white rice
Fresh or pickled carrots and cucumbers
Toasted sesame seeds optional
Gochujang or sriracha optional

Instructions

Whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, salt, pepper, and red pepper flakes in a medium bowl. Set aside until ready to use.
3 tablespoons soy sauce or tamari, 3 tablespoons packed brown sugar, 2 tablespoons water, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, ½ teaspoon red pepper flakes, ¼ teaspoon salt, ¼ teaspoon black pepper
Add 1 tablespoon of the avocado oil to a large skillet over medium heat. Once heated, add beef and cook, breaking apart, until no longer pink, about 7-8 minutes. Push beef to one side of the skillet and add the remaining 1 tablespoon avocado oil, the white parts of the green onions, garlic, and ginger. Cook for 30 seconds, or until fragrant.
1 pound 85/15 ground beef, 3 garlic cloves, 2 teaspoons finely minced fresh ginger
Pour the sauce into the skillet with the beef, stir, reduce heat to medium-low, and simmer until liquid is reduced by half, about 4-5 minutes. Stir in three-quarters of the green parts of the green onions and cook for another minute.
Serve over cooked rice with the remaining green onions, pickled or fresh cucumbers and carrots, toasted sesame seeds, and gochujang.
2 cups cooked white rice, Fresh or pickled carrots and cucumbers, Toasted sesame seeds, Gochujang or sriracha

Video

Notes

Nutrition. Facts are calculated with 4 oz. ground beef and sauce and ½ cup of cooked rice.
Spice. Feel free to leave out the red pepper flakes to decrease the spice level.
Quick Pickling. Pickle the cucumbers and carrots a day or two before for the best flavor! (Get the pickled carrots recipe, and the pickled cucumbers recipe.)
Storage. Keep the leftover Korean beef, rice, and toppings each in a separate airtight container for the best results. The beef and rice will last 3 to 4 days in the fridge. You can freeze completely cooled beef in a freezer-safe bag for 3 to 4 months.

Nutrition