Korean Beef Bowl

No ratings yet

These Korean beef bowls are a fast 20-minute dinner made with savory ground beef, garlic, ginger, and a sweet-savory Korean-style sauce. Served over rice with crunchy cucumbers and carrots, they’re the perfect balance of bold flavor and fresh texture. Easy enough for weeknights but satisfying like takeout.

PRINT RECIPE PIN RECIPE

Prep Time5

Cook Time15

Total Time20

Servings: bowls

Author: Molly Thompson

INGREDIENTS

Pickled Veggies

2 cups Shredded carrots
3-4 mini cucumbers thinly sliced
1/3 cup rice vinegar
1 Tablespoon honey
1 teaspoon kosher salt

Korean Beef Bowls

1 1/4 cups dry minute rice white or brown
1 Tablespoons olive oil
1 bunch green onion sliced, whites and greens separated
2 teaspoons fresh grated ginger
3 cloves garlic minced
1 lb ground beef I used 90/10
1 teaspoon kosher salt
1/2 cup low-sodium soy sauce or tamari
3 Tablespoons maple syrup or brown sugar
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1-2 teaspoons gochujang or sriracha optional, more to taste
1 Tablespoon cornstarch

INSTRUCTIONS

Pickle the vegetables. Whisk the vinegar, honey, and salt in a bowl. Add the cucumber and carrots and stir to coat. Let it sit while you make the rest of the dish.
2 cups Shredded carrots, 3-4 mini cucumbers, 1/3 cup rice vinegar, 1 Tablespoon honey, 1 teaspoon kosher salt
Cook the rice: Cook the minute rice according to the package instructions.
1 1/4 cups dry minute rice
Cook the garlic and ginger: Heat the olive oil over medium heat. Add the onion whites, garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant. Don’t let it brown, this step builds flavor without bitterness.
1 Tablespoons olive oil, 2 teaspoons fresh grated ginger, 3 cloves garlic, 1 bunch green onion
Brown the ground beef: Add the ground beef and sprinkle with salt. Cook, breaking it up, until browned and just cooked through. Drain excess grease if needed, leaving about 1 Tablespoon in the pan.
1 lb ground beef, 1 teaspoon kosher salt
Simmer the sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour the sauce into the skillet and with the beef and simmer for 2–3 minutes, until thickened and coating the ground beef.
1/2 cup low-sodium soy sauce, 3 Tablespoons maple syrup, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1-2 teaspoons gochujang or sriracha, 1 Tablespoon cornstarch
Assemble the bowls: Divide rice between bowls, top with Korean ground beef and pickled veggies. Garnish with sesame seeds and green onions if desired.

Notes

Sticky rice: I used microwave sticky rice because its so good and that’s what I had time for. I like Bibigo microwave sticky rice. You can get it an many major grocery stores.

Less sweet: I found 2-3 Tablespoons of maple best to balance the sauce, but you can start with 1 Tablespoon and taste it before you pour it in with the beef.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!