Description
These Korean Beef Rice Bowls are a delicious and satisfying meal with a perfect blend of flavors. Tender ground beef cooked in a savory-sweet sauce, served over steamed rice and topped with crunchy vegetables, this dish is a family-friendly favorite.
Ingredients
Scale
For the Beef:
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
For Serving:
- 4 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber slices
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil (for drizzling)
- Salt and pepper to taste
Instructions
- Cook the Beef: Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Make the Sauce: Add garlic, soy sauce, brown sugar, gochujang, ginger, and rice vinegar to the pan. Stir well and simmer for 3–5 minutes until the sauce thickens slightly and coats the beef. Taste and season with salt and pepper if needed.
- Assemble the Bowls: Divide cooked rice between four bowls. Top each with a portion of the beef mixture, shredded carrots, cucumber slices, and green onions. Drizzle with a little sesame oil and sprinkle with sesame seeds. Serve warm.
Notes
- For a low-carb version, serve over cauliflower rice.
- Add a fried egg on top for extra protein and richness.
- Adjust the amount of gochujang depending on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
