Looking for a quick weeknight dinner that is easy to make, packed with flavor, and healthy? This recipe for Korean Beef Bowls is exactly what you need!
Made with tender ground beef, an irresistible savory sauce, fresh vegetables, and served over a bed of rice, this meal is even better than takeout and will definitely be a new family favorite.
Asian-style stir fry recipes are some of the fastest meals you can make, which means that this recipe for Korean Beef Bowls is perfect for those busy weeknights when you want something delicious but don’t have a lot of time.
This dish is the perfect combination of sweet and savory, with bold flavors and vibrant colors. Everyone loves these tasty Korean bowls with rice and veggies.
Why You’ll Love This Recipe
- Quick and Easy – If you already know how to brown ground beef in a skillet, you’ll have no problem making this Korean-inspired meal for your family. It takes less than 20 minutes to cook!
- Amazing Flavors – Easy-to-find Asian ingredients come together to create an irresistible sauce with sweet, savory, tangy, and spicy elements.
- A Healthy Meal – Add this Korean ground beef to white or brown rice, and then top your beef bowls with fresh veggies to create a healthy and balanced dinner.
Be sure to check out my other rice bowl recipes! You’re sure to find one or more that your family will love. California Roll Sushi Bowls, Teriyaki Salmon Bowls, and Chicken Fajita Bowls are on my regular dinner rotation.
Ingredients In Korean Beef Bowls
Here’s what you need to make this delicious, nutritious, and budget-friendly meal:
- Ground Beef: I suggest using lean ground beef in this recipe. It will be cooked to perfection and perfectly seasoned with an easy Korean-inspired sauce.
- Soy Sauce: To bring salty and umami richness to the beef.
- Garlic and Ginger: Be sure to use fresh garlic cloves and ginger root for this recipe. Mince both very finely.
- Crushed Red Pepper: The recipe calls for ¼ teaspoon, but you can add more or less, to taste.
- Rice Vinegar: This adds a tangy touch and balances the other flavors in the sauce.
- Honey: A bit of sweetness is a must along with the other big flavors. Use honey or brown sugar if you prefer.
- Toasted Sesame Oil: I love the way this oil smells as it cooks. It’s aromatic and nutty.
- To Assemble Korean Rice Bowls, you’ll also need cooked rice, shredded carrot, sesame seeds, and thinly sliced cucumber and green onion. You can use brown or white rice, and add any other vegetables that you would like to.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Easy Korean Beef Bowls
- Mix the Sauce: In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, garlic, ginger, and crushed red pepper. Set the sauce aside while you cook the beef.
- Cook The Beef: Brown the lean ground beef in a large skillet or pan over medium-high heat, breaking it apart as it cooks. Once the beef is fully cooked, drain away any excess fat.
- Simmer With The Sauce: Pour the sauce mixture into the skillet with the beef. Stir well, then let it simmer for a few minutes until the sauce is slightly reduced.
- Assemble: Scoop rice into each serving bowl. Then top with the Korean beef mixture. Garnish each bowl with shredded carrot, sliced green onion, sliced cucumber, and a sprinkle of sesame seeds.
If you like spice, be sure to have some Sriracha sauce to add to your bowls! I like to let everyone add as much or as little as they want at the table.
- Other Garnishes: Chopped peanuts, radishes, sliced avocado, bang bang sauce, or even a fried egg can be added to your Korean Beef Bowls. Get creative and add whatever sounds good to you.
- Prepare Ahead of Time: Before you start cooking the beef, you should have your other bowl ingredients ready to go. This means that the rice should be cooked, and the toppings sliced so that you can put dinner together quickly.
- Try Pickleing the Vegetables: While you’re cooking the beef, let the cucumber and carrot sit in a bowl with 2 tablespoons rice vinegar, 2 tablespoons water, and ½ teaspoon each of sugar and kosher salt. Drain your quick-pickled veggies before adding them to the beef bowls.
- Try it with Other Proteins: Ground turkey or chicken can also be used to make this recipe. For a vegetarian option, use a vegan ground meat substitute.
Store leftovers of the ground beef mixture in an airtight container in the fridge for 3-4 days. You can reheat it in the microwave, or add it back to the skillet to warm up.
You can store it with or without the cooked rice. If you’re planning to reheat the beef later (meal prepping), I suggest that you cook the rice fresh just before serving.
Be sure to add any toppings to the beef after you’ve reheated it.
What To Serve With Korean Beef Bowls
With rice, beef, and veggies all in one bowl, this recipe does not require any side dishes to be a full and complete meal!
The best type is really the type that you enjoy the most! Regular long-grain white rice, brown rice, or aromatic Jasmine rice are all excellent choices. I’ve served this over quinoa as well.
This ground beef with Korean sauce stores well in the freezer. Double the recipe to make a big batch and you’ll have two dinners made in the amount of time it takes to make 1!
These Korean Beef Bowls are a fantastic option for a quick and flavorful weeknight meal. Customize the recipe to suit your family’s tastes, and they’ll be asking for this dinner regularly!
For the Sauce:
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) honey or brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoons (10 ml) toasted sesame oil
- 4 cloves garlic minced
- 1 teaspoon minced ginger
- ¼ teaspoon crushed red pepper adjust to taste
For the Beef and Assembly:
- 1 pound (450 g) ground beef, lean
- 3 cups (600 g) cooked white or brown rice that’s 1 cup (180g) uncooked rice
- 1 large carrot shredded
- 2 green onions thinly sliced
- 1 cucumber thinly sliced
- Sesame seeds and chopped peanuts optional, for garnish
- In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, minced garlic, minced ginger, and crushed red pepper. Set aside.
- In a large skillet or pan over medium-high heat, brown the ground beef, breaking it apart as it cooks. Once the beef is fully browned, drain off any excess fat if needed.
- Pour the sauce mixture into the skillet, stirring well to ensure the beef is coated. Let it simmer for a few minutes until the sauce is slightly reduced and beef is fully flavored.
- To serve, scoop rice into each serving bowl. Top with the Korean beef mixture. Garnish with shredded carrot, sliced green onions, sliced cucumber, and a sprinkle of sesame seeds.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen