Name: 30 Minute Korean Beef Bowls with Veggies
Prep time: 8 min
Cook time: 20 min
Yield: 4 bowls
Ingredients: 1 pound lean ground beef; 1/4 onion, chopped; 3 garlic cloves, minced; 2 teaspoons freshly grated ginger; 4-5 cups cooked rice/quinoa, sprialized veggies; 1/3 cup low sodium soy sauce; 2-3 tablespoons brown sugar ((See Note)); 2 tablespoons Chinese rice wine (may substitute dry sherry); 2-3 tablespoons Gochujang (or more if desired*); 2 teaspoons sesame oil; 1/4 teaspoon pepper; 2 teaspoons cornstarch; 1 teaspoon olive oil; 1 large zucchini, sliced; 1 red bell pepper, chopped; 1 carrot, thinly sliced; *may add or substitute different vegetables; green onions; chili paste; sesame seeds

Stumble

This post first appeared over at Real Housemoms where I’m a contributor.

Budget friendly 30 Minute Korean Beef Bowls with Veggies are my favorite last minute dinner! They are bursting with flavor and one of the absolute easiest meals you will ever make!

30 Minute Korean Beef Bowls are my absolute favorite last minute dinner! bursting with flavor and one of the absolute easiest meals you will ever make!

I love a quick and easy dinner, but all too often, they taste like “quick and easy” dinners BUT not these Korean Beef Bowls! These Korean Beef Bowls with Veggies are a flavor explosion from the soy sauce, Chinese rice wine, sesame oil, ginger, garlic and and the secret ingredient that makes these Korean Bowls not only “Korean” but lick the bowl delicious – Gochujang!

I first 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 all at the same time. 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!

To make these Korean Beef Bowls with Veggies (which take closer to 20 minutes than 30) first whisk together your Korean Sauce ingredients then set aside. Brown your beef and onion, add your garlic and ginger then add your Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. At this point you can completely customize the sauce to your taste – adding chili paste for spicier, brown sugar for sweeter.

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.

And dig into your fakeout takeout meal that’s extremely quick, inexpensive but will have you craving its satisfying sweet heat for days!

Want to try these 30 Minute Korean Beef Bowls with Veggies?

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30 Minute Korean Beef Bowls with Veggies

Prep Time

8 minutes

Cook Time

20 minutes

Servings

bowls

Ingredients

1 pound lean ground beef
1/4 onion, chopped
3 garlic cloves, minced
2 teaspoons freshly grated 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)
2 tablespoons Chinese rice wine may substitute dry sherry
2-3 tablespoons Gochujang or more if desired*
2 teaspoons sesame oil
1/4 teaspoon pepper
2 teaspoons cornstarch

Stir Fry

1 teaspoon olive 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

Prep Time

8 minutes

Cook Time

20 minutes

Servings

bowls

Ingredients

1 pound lean ground beef
1/4 onion, chopped
3 garlic cloves, minced
2 teaspoons freshly grated 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)
2 tablespoons Chinese rice wine may substitute dry sherry
2-3 tablespoons Gochujang or more if desired*
2 teaspoons sesame oil
1/4 teaspoon pepper
2 teaspoons cornstarch

Stir Fry

1 teaspoon olive 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 olive 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.

Recipe 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.

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