These deliciously simple Korean Beef Bowls are packed with flavor, ready in just 30 minutes, and make for a perfect weeknight dinner.
Sweet, savory, and simple, these Korean Beef Bowls can be ready to serve in just 30 minutes! Cooked in a homemade Korean sauce and served with freshly stir-fried veggies, this easy dish will have the whole family enjoying something new together.
HUGE FLAVOR, LOW COST
You may not initially think of ground beef when you’re picturing a delicious Korean Beef Bowl, but don’t knock it until you’ve tried it! This recipe is giant in flavor thanks to a delicious, homemade Korean sauce, but it’s also budget-friendly. It’s also a great way to get your kids to try something new!
OTHER RECIPES TO SERVE WITH KOREAN BEEF BOWLS
- Wonton Soup – This simple soup is great as a side or the main course!
- Crab Rangoon – Crispy, creamy, and addicting Crab Rangoon is great to snack on before or after dinner.
- Bubble Tea – Sweet, refreshing, and fun, you’ll love this homemade Bubble Tea.
Beef: This recipe is used simply to work with budget friendly ground beef. You could consider using bulgogi beef to make a more authentic Korean Beef Bowl.
Sauce: This Korean sauce is made from a mix of common ingredients and some you may need to pick up. Chances are you have soy sauce, brown sugar, black pepper, and cornstarch. You may need to take a trip to the market to pick up Chinese rice wine, sesame oil, and the most important ingredient- Gochujang.
Stir Fry: I made a super simple stir fry of zucchini and red bell peppers, but you can use as many different veggies as you want!
Rice: 4-5 cups of cooked rice will yield four beef bowls. I use brown rice, but you can use white rice.
Garnish: To finish, top your bowl with sliced green onion and sesame seeds. Add more gochujang to taste if you want to add a little heat.
HOW TO MAKE KOREAN BEEF BOWLS
STEP ONE: Start by making this tasty Korean sauce. In a medium bowl, whisk together 1/3 cup of low sodium soy sauce, 2-3 tablespoons of brown sugar, two tablespoons of Chinese rice wine, 2-3 tablespoons of Gochujang, two tablespoons of sesame oil, 1/4 teaspoon of black pepper and two teaspoons of cornstarch. Set the sauce aside.
STEP TWO: In a large skillet over medium heat, cook 1 pound of lean ground beef and 1/4 cup of chopped onion until the meat is browned and the onions are tender. Then, add three cloves of minced garlic and two teaspoons of freshly grated ginger. Sauté the beef for 30 seconds and then drain any excess fat.
STEP THREE: Add the homemade Korean sauce to the beef and bring the contents of the skillet to a boil. Reduce to a simmer for 5-10 minutes or until the sauce has reduced and thickened. Once finished, remove the beef from the skillet, leaving the sauce and scrapings in the pan.
STEP FOUR: Add one teaspoon of olive oil to the same skillet and heat it over medium-high heat. Add one sliced, large zucchini and chopped red bell pepper and stir fry them for 2-3 minutes or until they reach the desired tenderness.
STEP FIVE: Layer the Korean beef and stir-fried veggies over a rice bowl and enjoy!
TIPS FOR SUCCESS
- After you reduce the sauce, do a taste test. Add more chili paste if you prefer spicier beef or brown sugar if you prefer it sweeter.
- Use three tablespoons of brown sugar in your sauce if you’re using three tablespoons Gochujang or two tablespoons of brown sugar if using two tablespoons Gochujang.
WHAT IS GOCHUJANG?
Gochujang is the sweet heat behind Korean dishes; its distinctly wonderful flavor can only be found in Korean cuisine. Gochujang is savory, sweet, and spicy all at the same time, leaning more towards the sweet. It is made from red chilies, sticky rice, and soybeans. It’s both complex in flavor and milder in the heat than other chili pastes. This flavor balance makes it perfect for elevating meat or veggies. So while you might buy Gochujang specifically for these bowls, I can guarantee you will reach for this flavor-bursting condiment to dress up practically everything.
HOW TO STORE AND REHEAT KOREAN BEEF BOWLS
As is this recipe wasn’t already super easy and convenient, I’m here to tell you that the leftovers are great too! Store any leftovers in an airtight container in the fridge for up to three days. When ready to reheat, place the leftover in the microwave. Pro-tip: I love to make a batch of this Korean beef, stir fry veggies, and portion it out for lunches later in the week. I keep it super simple by using microwave rice bowls each time to keep the meal tasting fresh.
OTHER ASIAN INSPIRED FLAVORS
- Asian Ramen Broccoli Slaw
- Baked Bang Bang Shrimp
- Crispy Spring Rolls
- One Pot Pad Thai
- Thai Iced Tea
- Pot Stickers
*This post was originally posted on 03/07/2017.
- Whisk together Korean Sauce in a medium bowl. Set aside.
- Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
- Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
- Add one teaspoon olive oil and heat over medium-high heat. Add zucchini and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
- Layer 4 bowls with rice and top with Korean beef and vegetables.
- Use 3 tablespoons brown sugar if using 3 tablespoons Gochujang. Use 2 tablespoons brown sugar if using 2 tablespoons Gochujang.
- You can substitute or add your favorite stir fry vegetables to this meal.