Asian Korean Beef Bowls (Printable Version)
Savory beef with fresh vegetables over rice, ready in 25 minutes.
# What You'll Need:
→ Beef
01 - 1 lb lean ground beef
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp light brown sugar
04 - 1 tbsp sesame oil
05 - 4 garlic cloves, minced
06 - 1 tbsp freshly grated ginger
07 - 1 tbsp gochujang (Korean chili paste) or 1 tsp red pepper flakes
08 - 2 tsp 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 tbsp 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 simmer, cover, and cook for 12–15 minutes until tender. Fluff with a fork before serving.
02 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar in a small bowl until sugar dissolves and mixture is well combined.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned, approximately 5 minutes. Drain excess fat if necessary.
04 - Pour sauce over the browned beef. Continue cooking while stirring for 2–3 minutes until beef is evenly coated and sauce thickens slightly.
05 - Divide steamed rice among 4 bowls. Top each bowl with beef mixture, carrots, cucumber, scallions, and sesame seeds. Add kimchi or cilantro if desired.
06 - Serve bowls immediately while hot. Pairs well with chilled Riesling or green tea.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Its one of those rare dinners where everyone actually cleans their plate
02 -
- The sauce thickens quickly once it hits the hot beef, so don't walk away from the stove
- Gochujang varies by brand—start with less if you're sensitive to heat
03 -
- Double the sauce recipe and keep it in the fridge for quick weeknight meals
- Prep all your vegetables before you start cooking—everything comes together fast once the beef hits the pan