Korean Beef Bowl Recipe
One of our most popular recipes on Damn Delicious is the Korean beef bowl. Please welcome it. This recipe is a unique take on the classic Korean dish bulgogi. Instead of thin slices of sirloin, we’re using ground beef as a cheat. Bulgogi is also marinated overnight to make it taste better and more tender, but with this quick ground beef version, you can get the same flavors in no time.
Why You’ll Love This Recipe
Hero of the week. These beef bowls come together very quickly because they only need a few ingredients. The cooking time is only 10 to 15 minutes, and if you have some cooked rice left over, dinner will be ready in less than 20 minutes.
Affordable. This dish is easy to make and doesn’t cost a lot of money. It can feed four people with just ground beef and rice.
Recipe that can be changed. You can add any leftover vegetables, like chopped bell peppers, carrots, or broccoli florets, to make a great meal to clean out the fridge.
Ingredients
- ¼ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon crushed red-pepper flakes, or more to taste
- ¼ teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Instructions
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
Tips & Variations
- Use soy sauce with less sodium. Reduced sodium has less sodium and less salt, but it still tastes good.
- Use the meat you like best. Ground beef, pork, chicken or turkey, tofu or plant based ground beef will all work very well here.
- Add vegetables. Mushrooms, carrots, bell peppers or snow peas can be added for a more heartier meal.
- More protein. In need of more protein? Top your bowls with a fried egg.
- Double the sauce. Need extra sauce for sopping with rice? The sauce portion can easily be doubled or tripled for those saucy folks!
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Meal prep as needed. Perfect for on-the-go, these Korean beef bowls can be conveniently meal prepped for the week ahead.
FAQs
Do I have to use ground beef?
Not at all! Ground pork, chicken or turkey, tofu or plant based ground beef can be used in place of the ground beef.
Can I meal prep this?
Absolutely! Here are detailed instructions on how to meal prep this for the week.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).
Can I make Korean beef in the slow cooker?
100%! This is one of our favorite crockpot recipes for when it’s cold outside.