Korean Beef Bowl – It tastes like Korean BBQ and is ready for supper in only 15 minutes from start to finish! Seriously. It doesn’t get any simpler than this! It’s one of the simplest dishes I’ve ever tried. The cooking time is just around 10-15 minutes, and if you have any leftover cooked rice, you’ll have supper on the table in no time! This recipe is a variation on the popular Korean meal bulgogi, but it’s a cheater version that uses ground beef instead of thin slices of sirloin, making it a more affordable option. Bulgogi is similarly marinated overnight to improve the tastes and softness of the meat, but in this case it is ground beef. So, while we try to limit our dining out throughout the week, I’m sure this beef bowl will be on repeat at our house!
Korean Beef Bowl Recipe:
It needs few ingredients and little effort to prepare. This dish became my new best friend. The ground beef just takes a few minutes to brown, yet this dinner still has that great Korean taste. The ideal combination is brown sugar, soy sauce, sesame oil, and ginger. It contributes to taking the flavor to the next level by using simple household components. The greatest part is that I always have these items on hand because we enjoy Asian cuisines so much. You’re going to enjoy this dinner as much as we do! It’s wonderful eaten over rice, and I like to add some veggies to my bowl to complete out the meal. Sprinkle with sesame seeds and freshly cut green onions, and you’ve got yourself the simplest supper you’ve ever made! This is something you’ll cook again and again!
How To Enjoy?
One of the benefits of this beef and rice bowl is that it may be served with an unlimited variety of cooked or raw side dishes. Because I usually have sliced cucumbers and kimchi on hand, these are my favorite combos. If I’m feeling very meticulous, I’ll top it off with a sunny side up egg. Furthermore, because there is enough liquid from the meat, the meal tastes delicious without the need for extra sauce.
If you want to add more wonderful liquid with a kick, serve with my renowned bibimbap sauce. They complement each other perfectly! And you’ll have one of the simplest bibimbap dinners around!
Ingredients:
- Beef, ground This dish is light and flavorful because to the use of lean ground beef (I used 93 percent lean).
- Soy sauce is a condiment. Coats every piece of meat, imparting a wonderfully salty, umami taste. To keep your beef bowl from being overly salty, use low-sodium soy sauce.
- Garlic and ginger Tiny yet powerful! Garlic and ginger both have strong tastes that compliment nearly every stir fry dish.
- Rice Vinegar For a little of acidity.
- Honey. The addition of honey provides a delicate, balanced sweetness to the meal without the use of refined sweeteners.
- Flakes of red pepper To add a dash of heat. If you prefer your stir fry to be particularly spicy, feel free to add additional red pepper flakes.
- Sesame oil is a kind of oil that comes from sesame seeds. This dish benefits from an unmistakable, gently toasted taste. Don’t leave out this component! Sesame oil is usually found in the Asian or foreign section of most supermarkets.
How To Make Korean Beef Bowl?
- Combine honey, brown sugar, sesame oil, lime juice, soy sauce, and water in a mixing bowl.
- Brown the ground beef in a pan until it is approximately halfway done.
- Cook until the meat is cooked through, then add the green onions, garlic, and ginger.
- Pour the honey mixture in. Allow to boil for 1 minute.
- Serve heated with preferred toppings and sides over rice.
Tips And Tricks:
- When it comes to garnishes, thinly sliced raw English cucumbers are a fantastic alternative. Unsalted peanuts, too. What a crunch!
- This Korean beef dish is finished with a dash of heat. Sriracha, finely sliced red chilies, red pepper flakes, or Korean chili sauce are also good options (Gochujang).
- Feel free to experiment with the steamed vegetables you add to these meat bowls. Change it up with whatever is in season!
How To Cook Brown Beef?
- Browning improves everything, as I’ve found throughout the course of my cooking career. Browning is essential in this Korean beef bowl dish. You’ll need a large pan, but make sure it’s fully heated to achieve a good sear when the steak touches it. And, if feasible, give it some breathing room. If it’s too packed, the meat will essentially steam. I cook it in a 12-inch skillet, piling it up the sides as well.
- Then, very importantly, leave it alone for a few minutes before rotating and breaking it up even further. I used to stir the meat the entire time it was cooking when I first started cooking. Because it wasn’t receiving a nice sear, it always turned out a weird grey brownish hue — you actually don’t need to stir much at all!
- Then, douse the ground beef in that simple, yet oh-so-satisfying sauce, allowing it to boil and thicken somewhat before soaking into the steak. And in 20 minutes, you’ll be ready for an amazing supper.
What Is The Ideal Temperature For Cooking Ground Beef?
The inside of a raw hamburger typically contains germs, and it is safer if cooked thoroughly. The USDA considers 160 degrees Fahrenheit to be the minimum safe temperature for ground beef.
Is It Possible To Make This Using Chicken?
Yes! This also has a nice chicken taste. Cook your chicken with all of the ingredients in a skillet. Cook until the chicken is no longer pink.
What Kind Of Rice Should I Use?
- Rice that is white
- Rice (brown)
- Rice with jasmine fragrance
Prep And Freezing Instructions:
This is a fantastic dish to prepare ahead of time–it reheats well on the stove!
Allow the mixture to cool before placing it in a freezer-safe bag or container and freezing for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stove.
How Well Does Korean Ground Beef Reheat?
All of the components of this Korean beef bowl dish reheat well. Everything should be reheated in a hot skillet (just add a tablespoon or so of water if things look dry).
What Goes With Your Korean Beef Bowl?
- Rice. This beef bowl starts with a basic and crowd-pleasing foundation. We enjoy brown rice because it has entire grains.
- Quinoa. Serve your beef dish over cooked quinoa for an added protein boost.
- Cauliflower rice is a kind of rice made from cauliflower. Serve with cauliflower rice to make this a low-carb Korean beef bowl.
- Broccoli. The combination of Korean ground beef and broccoli is a great one. Steamed fresh broccoli, pickled broccoli slaw, or this Roasted Frozen Broccoli are all good options.
- Noodles. If you like your stir fries with noodles, try this beef bowl with cooked soba, rice, or udon noodles.
MORE DELICIOIUS RECIPES HERE:
Did you make this recipe ? be sure to follow me on Pinterest, rate the recipe and tag #saltedcaramelgirl on Instagram!
Korean Beef Bowl
Korean Beef Bowl - It tastes like Korean BBQ and is ready for supper in only 15 minutes from start to finish! Seriously. It doesn't get any simpler than this! It's one of the simplest dishes I've ever tried. The cooking time is just around 10-15 minutes, and if you have any leftover cooked rice, you'll have supper on the table in no time!
Ingredients
- In The Case Of Beef:
- 1 pound ground beef
- 3 tbsp. reduced sodium soy sauce + more to taste, split
- 1 1/4 cup chopped scallions, green and white portions (from a small bunch), split
- 1 tbsp. minced garlic
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 2 tbsp. fresh ginger, chopped or coarsely grated
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1 tbsp. sesame oil plus more to taste
- To Be Served:
- Brown rice, quinoa, or cauliflower rice, cooked
- 1 1/2 cups shredded carrots
- Persian-style or English/hot house thinly sliced seedless cucumbers
- Sesame seeds, toasted
Instructions
If desired, pickle the carrots and/or cucumbers. Brown the beef in a large pan over medium-high heat, breaking it up into tiny pieces, until it is browned and cooked through, approximately 5 minutes. Add 1 tablespoon soy sauce and 2/3 of the scallions when the meat is approximately halfway done. When the meat is thoroughly browned, add the garlic and sauté for 30 seconds.
While the beef is cooking, combine the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce in a small dish. Pour the sauce over the browned meat. Cook for 2 minutes, stirring occasionally. Remove from the fire and add the sesame oil. Sprinkle with the remaining green onion on top. Taste and adjust with additional soy sauce or red pepper flakes as needed (I added a bit more of each).
Serve the beef over rice, generously sprinkled with the carrots, cucumber, and sesame seeds.
Notes
Pickle The Carrots And Cucumbers: In a medium bowl, combine the veggies. To coat the strands, drizzle with 2 teaspoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt. Allow to marinate/gently pickle while you prepare the remaining ingredients. Drain and use to garnish the bowls.
To Store: Refrigerate any leftovers in an airtight container for up to 4 days.
Rewarm Leftovers: Gently reheat leftovers in a large pan over medium-low heat on the stove. This meal may also be reheated in the microwave.
To Freeze: Freeze the beef mixture and veggies in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
When it comes to garnishes, thinly sliced raw English cucumbers are a fantastic alternative. Unsalted peanuts, too.
Fresh ginger is ideal for this dish (TIP: freeze the extra root for another recipe), but 1/4 teaspoon ground ginger can be used.
Meat: Ground turkey or chicken might be substituted.
Leave a Reply