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

I first published these Korean Beef Bowls on 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 have talked about Gochujang in my Beef Bulgogi and 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!

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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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Slow Cooker Korean Meatballs

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Hoisin Ginger Chicken Stir Fry

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Comments

Anna @ Crunchy Creamy Sweet says
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I am loving these beef bowls! The flavors are right up my alley!
- Jen says
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  Awesome Anna! They truly are a quick and easy flavorful wonder! I hope you and your family love them as much as we do!
Diana G says
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What an amazing love story .. Way to go to win her heart!!! You are both such wonderful people. I was down about my inlaws and their games that they play ( ya think at 77 and 84 they wouldn’t be playing head games) ; so I was looking for some recipes on Pinterest . Your site happen to come up … Between the tears I forgot my woes when I read your love story and your surgeries, your love for each other has shown to be a shining star.
Thank you for the great recipes and your words . They are heartfelt to me …
- Jen says
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  Hi Diana, I am so happy you stumbled upon my site – thank you so much for taking time to read our love story. It means the world to me that it meant so much to you. All the best to you and yours (and especially those inlaws 🙂 )
Rachel says
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I made these last week and loved them. Tasted just like something you’d get from an Asian to-go spot but it came from my kitchen instead. Used totally different veggies (green peppers and red onion) but turned out really well nevertheless. Can’t overstate how much I loved the coconut rice to go along with it. Perfect to package up leftovers into individual containers for lunches. In sum, easy and tasty. Highly recommend.
- Jen says
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  Thanks for your comment Rachel, I’m thrilled these were such a hit and I love the idea of serving with coconut rice – mmmmm!
Christy Cocklin says
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I made this for dinner tonight and it was a big hit! I’m gluten free so usually I can’t eat Asian food at a restaurant because of gluten in the soy sauce, but this tasted really authentic. It was really easy too. Thanks for sharing!
- Jen says
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  You are so welcome Christy! I’m so happy you were able to make it gluten free too – such a plus to making your own Asian food!
Lora says
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I just made these for dinner tonight and they are fantastic. Another hit!
- Jen says
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  YAY! I’m so happy they were a hit, thank you so much Lora!
Brittanie York says
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I can’t believe I am just now finding your site! You have the best recipes I have ever seen! Your 30 Minute Meals are quickly becoming my weekly go-to’s! Every Friday I meal plan for 6 days (as Fridays are date-night) and this week has been nothing but your 30MMs! I’m in love!
- Jen says
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  Welcome Brittanie! I am so happy you have found my site and that my 30 minute meals have been a great resource, that makes me so happy! I will try and keep those coming! I also love that you meal plan every week – it takes some time but definitely takes the stress out of the week. You will probably like my slow cooker meals too – super quick and easy!
Joyful Journeyer says
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This is totally Beyond awesome. After my time in Korea, I really miss this kind of barbecue ish type Korean flavor. You can’t get it over here quite like you can over there. This is the closest I’ve come. Especially since there’s not many good Korean restaurants around me. Thanks for this tip I was really missing out before now. This is a new staple for my week lightly night meals.
- Jen says
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  YAY! I am thrilled you love these Korean Beef Bowls so much and that they remind you of your time in Korea! Thank you so much!
Elba says
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These are so good! Can the meat mixture be made up and frozen?
- Jen says
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  Absolutely! This will freeze great!

Korean Beef Bowls with Veggies (30 Minutes!)