Korean Beef Bowl
A deliciously simple meal that combines sweet, savory, and spicy elements, perfect for busy weeknights.
Ingredients
For the Beef and Marinade
- 1 pound lean ground beef (85-90% lean recommended)
- 3 tablespoons brown sugar (light or dark both work)
- ¼ cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (adjust to taste)
For Serving
- 3 cups cooked white rice (short-grain preferred)
- 3 pieces green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 medium carrot, julienned or grated
- 1 medium cucumber, thinly sliced
- optional kimchi
- optional fried egg
Instructions
Preparation
- Start by rinsing 1½ cups of white rice until the water runs clear and cook according to package directions.
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes until the sugar dissolves.
- Heat a large skillet over medium-high heat. Add the ground beef and break it apart, cooking until no pink remains, about 5-7 minutes.
- Drain excess fat but leave about a tablespoon in the pan for flavor.
- Pour the prepared sauce over the browned beef and stir to combine. Reduce the heat to medium-low and let it simmer for 3-4 minutes.
Assembly
- Slice green onions, julienne or grate carrot, and slice cucumber.
- Divide the cooked rice between bowls. Top each bowl with a generous portion of the beef mixture and arrange the sliced vegetables around.
- Sprinkle with sesame seeds and add fried egg on top if desired.
Serving
- Serve Korean Beef Bowls immediately while everything is hot and fresh.
Notes
For additional flavor, consider cooking rice in broth. You can customize the recipe with different proteins or toppings as desired.