Korean Beef Bowls

I first published these Korean Beef Bowls on  Real Housemoms where I’m a contributor.

Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes!

These Korean Beef Bowls are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make! 

 

You will love this Korean Rice Bowl Recipe

I love a quick and easy dinner, but all too often, they taste like “quick and easy” dinners BUT not these Korean Beef Bowls!   They taste every bit as restaurant quality as my Bulgogi Beef and Korean Spicy Noodles (both winners), but without the time consuming thinly slicing steak or marinating, and they are less expensive too!

After just one bite you’ll be swooning over the rich, juicy, saucy beef, the crisp tender veggies and light and fluffy rice.  It’s basically Asian comfort food at its easiest.   It is SO easy, in fact, it is my go-to last minute dinner.  All you do is brown your beef, whisk in some sauce, stir fry veggies and use leftover rice or I always use rice cooker rice. You probably already have most of the ingredients in your pantry and and you can use whatever veggies you have on hand.

WHAT IS KOREAN BEEF?

Korean beef is thinly sliced beef that is marinated in a soy based marinade with brown sugar, garlic, ginger, sesame oil and Gochujang.   We are going to take this same flavor profile and create a luxurious sauce instead of a marinade to create our Ground Beef Korean Beef Bowls that are every bit as juicy without all the work!

Korean Bowl Recipe ingredients

These Korean Beef Bowls are a flavor explosion due to the dynamic sauce.  it is made with:

• Soy sauce:  Use low sodium soy sauce and then you can salt your Korean Bowls to taste.  I don’t think the sauce needs extra salt but I do like to season my rice.
• Brown Sugar:  Brown sugar is needed to offset the earthiness of the soy sauce.  Use 3 tablespoons of brown sugar if using 3 tablespoons Gochujang (to balance more heat), use 2 tablespoons brown sugar if using 2 tablespoons Gochujang.
• Rice wine: Rice wine is NOT rice vinegar- DO NOT switch them out.  Rice wine adds a sweetness and depth of flavor while also tenderizing the beef.  Rice vinegar, on the other hand will add an acidic flavor.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.  I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
• Sesame oil:  Sesame oil is made with sesame seeds and infuses the sauce with a slight nutty sesame taste.  If you don’t own sesame oil, you can skip it, but I think it is worth keeping stocked.
• Ginger:  I love fresh ginger, but you can substitute a heaping ½ teaspoon ground ginger and whisk it directly into the Korean sauce.
• Garlic:  You may substitute 1 teaspoon ground ginger and whisk it directly into the sauce.
• Gochujang:  Gochujang is the secret ingredient that makes these Korean Bowls not only “Korean” but lick the bowl delicious – more  on Gochujang below.

WHAT IS GOCHUJANG AND WHERE CAN I BUY IT?

I have talked about Gochujang in my Slow Cooker Sweet and Spicy Korean Meatballs and is absolutely essential in these Korean Beef Bowls.  It’s a Korean condiment that can easily be found in the Asian section of your grocery store –  so don’t be shy about adding it to your ingredient staples!

Gochujang is savory, sweet and spicy.  It is made from red chilies, glutinous rice (doesn’t actually contain gluten but means it’s very sticky) and soybeans.  It’s both complex in flavor and milder in heat (compared to other chili pastes), making it perfect to elevate any meat, chicken or veggies.  Once you taste its complex sweet heat,  I guarantee you are going to be reaching for this flavor bursting condiment to dress up practically everything!

I use Annie Chun’s Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also purchase it on Amazon.  I do recommend looking to see what Annie Chun’s Gochujang Sauce looks like so you can easily spot it (not an affiliate, just to make your life easier).

I think Gochujang is completely worth keeping stocked in your pantry but if you need to make these Korean Beef Bowls right NOW and don’t have  Gochujang, then add some of your favorite Asian chili sauce to taste.  But next time, spring for the  Gochujang, it makes difference!

How to make Korean Beef Bowls

These Korean Beef Bowls with Veggies only take 20-30 minutes to make!

1. First, whisk together your Korean Sauce ingredients of soy sauce, rice wine, sesame oil, ginger, garlic and Gochujang then set aside.

2. Brown your beef and onion, then add your garlic and ginger.
3. Add the Korean Sauce and bring to a boil.

4. Reduce the Korean Beef to a simmer for 5-10 minutes or until reduced and thickened.

5. Once the sauce has thickened, taste and customize.  Add additional Gochujang for spicier or brown sugar for sweeter.
6. Garnish with green onions and sesame seeds.

7. Next, we saute our veggies.  I used zucchini, thinly sliced carrots and red bell peppers but this recipe is perfect to clean out your fridge and use whatever veggies you want.  Stir fry 2-3 minutes then layer your bowls with rice/quinoa, Korean beef and veggies.
8. Now dig into your fakeout takeout Korean Beef Bowls that are extremely quick, inexpensive but will have you craving its satisfying sweet heat for days!

Beef Bowl variations

• Adjust to taste: The beef bowls should be sweet and spicy. If the beef is missing either or not balanced, add additional honey or chili sauce to taste.
• Protein alternatives: Ground chicken, ground turkey or pork all work in this recipe.
• Add a fried egg: See Bibimbap recipe for how to cook them.
• Vegan Korean Bowls: Use your favorite vegan meat substitute such as extra vegetables, mushrooms, Morning Star Crumbles, crumbled tofu or tempeh. Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes before crumbling and stir frying.
• Mix up vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale, to create a different stir fry every time. Some options include mushrooms, snow peas, snap peas, celery, baby corn, bean sprouts, cabbage, spinach and bok choy.
• SHORTCUT store-bought vegetables: Pick up a large bag or a few smaller bags of stir-fry vegetables for minimal chopping. Often the cauliflower and/or broccoli is extra large, so you may need to chop those in half as well as the baby carrots.
• SHORTCUT powders: Swap any of the fresh aromatics for ¾ teaspoon onion powder, and ¾ teaspoon garlic powder. Stir the powders directly into the stir fry sauce.
• Rice options: Short grain brown rice, quinoa, broccoli rice, cauliflower rice, etc. can all be used – or omit the rice altogether or swap it with greens.
• Gosari (고사리): This is a popular Korean ingredient made from the dried, young stem of bracken-fern. It’s found in the mountains of South Korea, so it is difficult to come by fresh, but can be purchased dried or frozen from a Korean grocery store. Sauté, then season with soy sauce and minced garlic.
• Korean Radish: These are mellower/less zingy than traditnal radishes. Slice the radishes into matchsticks, add to sizzling oil, cover with a lid for 2 minutes, uncover, add garlic and sauté for 30 seconds or until radishes are tender. Drizzle with a little toasted sesame oil and a pinch of salt.

How to serve this Korean Beef Bowl

Divide the rice between 4 bowls, top with beef, followed by vegetables. Complete the Asian feast with Cream Cheese Wontons, Crab Rangoons, or Egg Rolls.

How to store this Korean Beef Bowl Recipe

• How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating in microwave: Microwave for one minute then at 15 second intervals until warmed through.
• How to reheat on the stove: Reheat over medium just until warmed through

More like these Korean Beef Bowls

• Beef Bulgogi
• Korean BBQ Burgers with Miso Candied Bacons
• Saucy Korean Beef Stir Fry
• Korean Tacos
• Spicy Korean Chicken
• Korean Chicken Wings

You might also like these Asian favorite recipes:

• Secret Ingredient Beef and Broccoli
• Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
• Asian Burgers with Hoisin Ketchup and Garlic Chili Mayo
• Sweet Fire Chicken
• Hoisin Ginger Chicken  Stir Fry

Want to try these Korean Beef Bowls with Veggies?

Pin it to your DINNER, MEAT, ASIAN, ONE POT Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

PreviousNext

Glass Mixing Bowl Set

Shop Now >

Rice Cooker

Shop Now >

Small Whisk

Shop Now >

Measuring Cups and Spoons Set

Shop Now >

Non-Stick Fry Pan with Lid 12 in. (Economy)

Shop Now >

Wooden Spatula Set

Shop Now >

Kitchen Knife Set

Shop Now >

Teak Wood Cutting Board

Shop Now >

Vegetable Chopper

Shop Now >

Garlic Press

Shop Now >

See Favorite Tools

Korean Bowl Recipe

Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes! They are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make! 

Servings: 4 bowls

Total Time: 28 minutes mins

Prep Time: 8 minutes mins

Cook Time: 20 minutes mins

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print RecipePin RecipeSave RecipeSaved!

Ingredients

• 1 pound lean ground beef
• 1/4 onion, chopped
• 3 garlic cloves, minced (may sub ¾ tsp garlic powder)
• 2 teaspoons freshly grated ginger (may sub ¾ tsp ground ginger)
• 4-5 cups cooked rice/quinoa, sprialized veggies

Korean Sauce

• 1/3 cup low sodium soy sauce
• 2-3 tablespoons brown sugar (See Note)
• 1 tablespoon honey
• 2 tablespoons rice wine may substitute dry sherry
• 2 tablespoons Gochujang or more if desired*
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• chili sauce to taste

Stir Fry

• 1 teaspoon neutral oil
• 1 large zucchini, sliced
• 1 red bell pepper, chopped
• 1 carrot, thinly sliced
• *may add or substitute different vegetables

Garnish

• green onions
• chili paste
• sesame seeds

Instructions

• Whisk together Korean Sauce in a medium bowl. Set aside.
• Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
• Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
• Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
• Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.

Notes

*I use Annie Chun’s Korean Sweet & Spicy Gochujang Sauce.  It can be found in the Asian section of most grocery stores and even super Wal-Marts.

**Use 3 tablespoons brown sugar if using 3 tablespoons Gochujang (to balance more heat), use 2 tablespoons brown sugar if using 2 tablespoons Gochujang.

 

Want To Make This Recipe?

Follow Me On Pinterest!

Never Miss a Craving

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

©Carlsbad Cravings Original