Korean Beef Bowls with Veggies
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 Prep Time
4bowls 8minutes
Cook Time
Servings Prep Time
4bowls 8minutes
Cook Time
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!
  • 1pound lean ground beef
  • 1/4 onion, chopped
  • 3 garlic cloves, minced
  • 2teaspoons freshly grated ginger
  • 4-5cups cooked rice/quinoa, sprialized veggies
Korean Sauce
  • 1/3cup low sodium soy sauce
  • 2-3tablespoons brown sugar(See Note)
  • 2tablespoons rice winemay substitute dry sherry
  • 2-3tablespoons Gochujangor more if desired*
  • 2teaspoons sesame oil
  • 1/4teaspoon pepper
  • 2teaspoons cornstarch
Stir Fry
  • 1teaspoon sesame 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
  1. Whisk together Korean Sauce in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.