Korean Beef Bowl
27 min
|
easy
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
Think bulgogi flavors, but weeknight fast: garlicky gingered ground beef, soy, brown sugar, a flick of red pepper, all over hot rice with cool crunchy veggies.
It is the kind of bowl that wins lunch prep and weeknight dinners, feeds a crowd, and lets everyone dial the heat with gochujang while staying kid friendly if you want.
Big savory-sweet payoff, minimal effort, zero bland bites on my watch.
Ingredients (4 servings)
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Ingredients for the Beef:
- 1½ lb ground beef ground beef 1.5 lb
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 1½-inch pcs fresh ginger root, grated fresh ginger root 1.5 pcs
- ⅓ cup soy sauce (or gluten-free tamari) soy sauce 2.64 fl oz
- 3 Tbsp brown sugar brown sugar 1.29 oz
- ¾ tsp crushed red pepper (adjust to taste) crushed red pepper 0.05 oz
- 3 green onions, sliced (white and green parts separated) green onions 0.43 bunch
- 1 Tbsp sesame seeds (optional) sesame seeds 0.29 oz
Ingredients for the Bowl:
- 3 cups long-grain white rice, cooked raw long-grain white rice 16.67 oz
- 1 cup shredded carrots shredded carrots 4 oz
- 1 cup cucumbers, thinly sliced (or quick pickles) cucumber 0.91 ct
- 1 avocado, sliced (optional) avocado 1 ct
- 1-2 tsp gochujang hot sauce (optional, for added heat) gochujang hot sauce 0.56 oz
How to Make Korean Beef Bowl
-
Prep aromatics and sauce
Finely mince the garlic and grate the ginger until pulpy so it melts into the sauce.
Slice green onions, keeping whites and greens in separate piles for cooking and garnish.
In a small bowl, stir together soy sauce, brown sugar, and red pepper flakes until the sugar dissolves.
-
Brown the beef hard
Heat a large skillet over medium-high until hot enough that a drop of water sizzles on contact.
Add the ground beef, press it into an even layer, and let it sear undisturbed for 2 to 3 minutes to build deep browning before you start breaking it up.
Cook, stirring occasionally, until well browned and no pink remains, then spoon off excess fat, leaving about 1 tablespoon in the pan for flavor.
-
Bloom garlic and ginger
Push the beef to one side and add the garlic and ginger to the fat in the pan.
Cook 30 to 45 seconds until fragrant, stirring so nothing scorches.
-
Glaze with sauce
Pour in the soy-sugar mixture and add the green onion whites, stirring to coat the beef.
Simmer 2 to 3 minutes until the sauce thickens into a shiny glaze that clings to the meat.
Taste and adjust heat with a pinch more red pepper flakes or a little gochujang if using.
-
Build the bowls
Fluff the hot cooked white rice and divide among bowls.
Top with sweet-salty beef, shredded carrots, cucumber slices or quick pickles, and avocado if using.
Finish with green onion tops and sesame seeds, and serve extra gochujang on the side for the spice lovers at the table.
Substitutions
- Soy sauce -> Tamari or coconut aminos
- Tamari keeps it gluten free while staying close in flavor, and coconut aminos bring a naturally sweeter, less salty vibe that still gives you umami without overpowering the glaze.
- Brown sugar -> Honey or grated Asian pear
- Honey (use about 2 to 2.5 tablespoons) gives a glossy finish with floral notes, while 1/2 cup finely grated Asian pear brings classic bulgogi-style sweetness and a subtle tenderizing effect.
- Ground beef -> Ground turkey or plant-based crumble
- Turkey or a plant-based option will drink up the sauce beautifully; add an extra minute for browning so you still get crispy bits and that satisfying chew.
Tips
- Go for real browning, not a gray steam
- Use a wide 12 inch skillet and cook the beef in an even layer so moisture can evaporate and you get those tasty caramelized edges.
- Reduce the sauce to a glaze
- Pull it when it looks syrupy and leaves a thin trail on the pan; if it gets too tight, stir in 1 to 2 teaspoons water to loosen without killing the shine.
- Make 10 minute pickles for pop
- Toss cucumbers with a pinch of salt and sugar plus a splash of rice vinegar, rest 10 minutes, then drain to add bright crunch that balances the rich beef.
- Hot rice, happy bowl
- Rinse rice until the water runs almost clear before cooking for fluff, and keep it hot when serving so the beef glaze gently melts into the grains.
- Toast those sesame seeds
- A quick 60 seconds in a dry pan over medium brings out their nutty aroma, so a small sprinkle actually tastes like something.
Nutrition Facts *
| Energy | 659 | kcal |
|---|---|---|
| Protein | 47 | g |
| Total Fat | 26 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My beef turned watery instead of browned. What happened?
- The pan was likely too crowded or not hot enough; use a wider skillet, preheat well, and let the beef sit in a single layer for a couple minutes before stirring so moisture can cook off.
- The sauce tastes too salty. How do I fix it?
- Simmer with 1 to 2 tablespoons water and a pinch more sugar, then serve with extra rice and plenty of cucumber to balance the bite.
- Can I make this ahead for meal prep?
- Yes; store beef, rice, and veggies separately in glass containers, reheat beef and rice gently on the stove or in the microwave, and add fresh toppings just before serving.
- How do I adjust the heat level?
- Dial back red pepper flakes for mild, or stir in 1 to 2 teaspoons gochujang at the glaze step for deeper, fermented heat without blowing out the sweetness.
- Is this gluten free?
- Use gluten free tamari instead of soy sauce and check that your gochujang brand is certified gluten free, since some include wheat.
Serving Suggestions
For a chef’s kiss moment, crown each bowl with a jammy fried egg or a spoon of kimchi so the yolk and tangy juices mingle with the beef glaze.
Serve with charred bok choy or blistered broccoli on the side, and if you like a little drama, finish with a drizzle of toasted sesame oil and extra scallion greens for perfume and snap.
More pairings:
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