Experience a delightful fusion of sweet, savory, and spicy flavors with this Korean Beef Bowl. Inspired by traditional bulgogi, this simplified version uses ground beef to create a quick and satisfying meal. With minimal prep and common pantry ingredients, it’s an ideal choice for busy weeknights.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for hectic schedules.
- Flavorful: Combines sweet, savory, and spicy elements for a well-balanced taste.
- Versatile: Pairs well with various bases like rice, noodles, or lettuce wraps.
- Customizable: Easily adjust the spice level and add your favorite vegetables.
Ingredients
- Ground beef
- Brown sugar
- Soy sauce (reduced sodium recommended)
- Toasted sesame oil
- Fresh garlic, minced
- Crushed red pepper flakes
- Green onions, chopped
- Sesame seeds
- Cooked rice, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sauce: In a small bowl, whisk together brown sugar, soy sauce, toasted sesame oil, minced garlic, and crushed red pepper flakes until well combined.
- Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess fat if necessary.
- Add the Sauce: Pour the prepared sauce over the browned beef. Stir to combine and let it simmer for a few minutes until the beef absorbs the flavors and the mixture slightly thickens.
- Serve: Spoon the Korean beef over cooked rice. Garnish with chopped green onions and sesame seeds. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: About 5 minutes.
- Cooking Time: Approximately 15 minutes.
- Total Time: Around 20 minutes.
Variations
- Protein Alternatives: Substitute ground beef with ground turkey or chicken for a leaner option.
- Vegetable Additions: Incorporate sautéed vegetables like bell peppers, broccoli, or snap peas to enhance nutrition and texture.
- Spice Level: Adjust the amount of crushed red pepper flakes to suit your heat preference.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between.
FAQs
Can I use a different type of meat?
Yes, ground turkey or chicken can be used as alternatives to ground beef.
Is this recipe spicy?
The dish has a mild spice level from the crushed red pepper flakes, which can be adjusted to your preference.
Can I make this dish gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
What can I serve with this Korean beef?
It’s commonly served over rice, but you can also use noodles, quinoa, or lettuce wraps.
How can I add more vegetables to this dish?
You can add sautéed or steamed vegetables like bell peppers, broccoli, carrots, or snap peas.
Can I prepare this meal ahead of time?
Yes, you can cook the beef mixture ahead of time and store it in the refrigerator. Reheat and serve when ready.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cooked beef mixture?
Yes, the cooked beef mixture can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
What type of rice works best with this dish?
Jasmine or basmati rice pairs well, but any rice of your choice will work.
How can I make the dish sweeter or less sweet?
Adjust the amount of brown sugar to your taste preference to make the dish sweeter or less sweet.
Conclusion
This Korean Beef Bowl offers a quick and flavorful meal that’s both satisfying and versatile. With its harmonious blend of sweet, savory, and spicy notes, it’s sure to become a favorite in your meal rotation. Enjoy the convenience and taste of this delightful dish!
Print
Korean Beef Bowl
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Description
Savor the bold, savory, and slightly sweet flavors of Korean Beef Bowls—a quick and customizable meal perfect for busy weeknights or meal prep. Made with ground beef in a flavorful sauce, fresh vegetables, and rice, this dish is a family favorite.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1/3 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp water
- 2 cups cooked rice
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 1/2 cup sliced cucumbers
- Spicy mayo or yum yum sauce (for topping)
Instructions
- Prepare the Sauce:
In a bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, sesame oil, garlic powder, onion powder, and red pepper flakes. In a separate bowl, mix cornstarch with 2 tbsp water to create a slurry. Combine with the sauce. - Cook the Beef:
Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks. Drain any excess fat. - Add the Sauce:
Pour the prepared sauce over the cooked beef mixture. Stir to combine and let it simmer for 5 minutes, or until the sauce thickens and coats the beef. - Assemble the Bowls:
Place cooked rice in serving bowls as the base. Top with the saucy Korean beef, a handful of coleslaw mix, and sliced cucumbers. Drizzle spicy mayo or yum yum sauce over the top. - Serve:
Serve immediately and let everyone mix their bowl to their liking. Enjoy!
Notes
- Vegetable Variations: Add sautéed bell peppers, broccoli, or snap peas for added nutrition.
- Grain Swap: Substitute rice with quinoa, brown rice, or cauliflower rice for a healthier option.
- Storage: Keep beef and rice separate from fresh vegetables for up to 3-4 days in airtight containers.
- Spice Level: Adjust red pepper flakes or add sriracha for more heat.
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