Korean Beef Bowl Recipe
Quick Korean Beef Bowl made with ground beefSweet, savory garlic-ginger sauceReady in 25 minutes and perfect for weeknights
Ingredients
- For the Beef
- 1 pound lean ground beef 93% lean
- 3 tablespoons low-sodium soy sauce divided
- 1 ¼ cups minced scallions green and white parts, divided
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons freshly grated or minced ginger
- ¼ teaspoon red pepper flakes plus more to taste
- 1 tablespoon sesame oil
- For Serving
- Cooked brown rice quinoa, or cauliflower rice
- 1 ½ cups shredded carrots optional quick-pickled
- Thinly sliced seedless cucumbers Persian or English
- Toasted sesame seeds
Instructions
- If desired, pickle the carrots and/or cucumbers ahead of time.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces.
- When the beef is halfway cooked, add 1 tablespoon soy sauce and about two-thirds of the scallions.
- Once fully browned, add the garlic and cook for 30 seconds.
- In a small bowl, mix rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
- Pour the sauce over the beef and cook for 2 minutes, stirring well.
- Remove from heat and stir in sesame oil.
- Sprinkle remaining scallions on top. Taste and adjust seasoning.
- Serve the Korean Beef Bowl hot over rice, topped with carrots, cucumbers, and sesame seeds.
Notes
Pickled carrots add brightness and crunch
Great with a fried egg on top for extra richness
Leftover beef works well in lettuce wraps
Great with a fried egg on top for extra richness
Leftover beef works well in lettuce wraps