Description
These Korean Beef Bowls are a quick and flavorful meal perfect for busy weeknights. Ground beef is simmered in a savory and slightly sweet sauce made from soy sauce, brown sugar, rice vinegar, and spices, then served over steamed white rice with fresh green onions, pickled or fresh vegetables, and optional spicy condiments for an authentic Korean-inspired bowl.
Ingredients
Scale
Sauce Ingredients
- 3 tablespoons soy sauce or Tamari
- 3 tablespoons packed brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
Main Ingredients
- 2 tablespoons avocado oil (divided)
- 1 pound 85/15 ground beef
- 4 green onions (white and green parts, thinly sliced, divided)
- 3 garlic cloves (finely minced)
- 2 teaspoons finely minced fresh ginger
To Serve
- 2 cups cooked white rice
- Fresh or pickled carrots and cucumbers
- Toasted sesame seeds (optional)
- Gochujang or sriracha (optional)
Instructions
- Make the sauce: In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, toasted sesame oil, salt, black pepper, and red pepper flakes until well combined. Set this flavorful sauce mixture aside until needed.
- Cook the meat: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula as it cooks. Cook until no longer pink and fully browned, about 7-8 minutes.
- Sauté aromatics: Push the cooked beef to one side of the skillet. Add the remaining tablespoon of avocado oil to the empty side along with the white parts of the green onions, minced garlic, and minced ginger. Stir and cook for about 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce into the skillet with the beef and aromatics. Stir everything together, then reduce the heat to medium-low. Let the mixture simmer for 4-5 minutes or until the sauce has reduced and thickened by about half.
- Finish with green onions: Stir in three-quarters of the green parts of the green onions and cook for an additional minute to blend the flavors.
- Serve: Spoon the savory beef mixture over cooked white rice. Top with the remaining green onions, fresh or pickled carrots and cucumbers, toasted sesame seeds if using, and a dollop of gochujang or sriracha for heat if desired.
Notes
- For gluten-free version, use tamari instead of soy sauce.
- Adjust the red pepper flakes and gochujang amounts based on your heat preference.
- Pickling the carrots and cucumbers adds a nice tang to balance the rich beef.
- This dish can be made with ground turkey or chicken as a leaner alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
