Asian Korean Beef Bowls (Print View)
Savory Korean beef over rice with fresh vegetables and tangy sauce
# What You'll Need:
→ Beef
01 - 1 lb lean ground beef
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp light brown sugar
04 - 1 tbsp sesame oil
05 - 4 garlic cloves, minced
06 - 1 tbsp freshly grated ginger
07 - 1 tbsp gochujang or 1 tsp red pepper flakes
08 - 2 tsp rice vinegar
→ Rice and Bowls
09 - 1 1/2 cups jasmine or short-grain white rice
10 - 2 cups water
→ Toppings
11 - 2 medium carrots, julienned
12 - 1 small cucumber, thinly sliced
13 - 4 scallions, thinly sliced
14 - 2 tbsp toasted sesame seeds
15 - Kimchi (optional)
16 - Fresh cilantro (optional)
# How to Make:
01 - Rinse rice under cold water until water runs clear. Add rice and 2 cups water to a saucepan, bring to a boil, reduce to simmer, cover, and cook for 12-15 minutes until tender. Fluff with a fork.
02 - In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar until smooth.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5 minutes. Drain excess fat if needed.
04 - Pour the sauce over the beef and cook, stirring, for 2-3 minutes until evenly coated and sauce has thickened slightly.
05 - Divide steamed rice among 4 bowls. Top each with beef mixture, carrots, cucumber, scallions, sesame seeds, and optional toppings like kimchi or cilantro.
06 - Serve immediately while hot.
# Expert Suggestions:
01 -
- Everything comes together in under 30 minutes but tastes like you spent all day planning it
- The sauce hits every flavor note sweet, salty, spicy, and umami all at once
02 -
- Drain the beef fat before adding the sauce or the dish will feel heavy
- Let the sauce bubble down slightly it clings better to the beef when it reduces a bit
03 -
- Use tamari instead of soy sauce to make this gluten-free
- The flavors deepen overnight so this meal is actually better for lunch the next day