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Korean Beef Bowl Recipe

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4.2 from 11 reviews

A quick and flavorful Korean Beef Bowl featuring lean ground beef cooked with savory soy sauce, fresh ginger, garlic, and a touch of sweetness from honey. Served over your choice of brown rice, quinoa, or cauliflower rice, and topped with crunchy shredded carrots, fresh cucumbers, and toasted sesame seeds for a balanced and delicious meal ready in just 20 minutes.

Ingredients

Beef and Marinade

  • 1 pound lean ground beef (93% lean recommended)
  • 3 tablespoons low sodium soy sauce (divided, plus additional to taste)
  • 1 1/4 cups minced scallions (both green and white parts, from about 1 small bundle, divided)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons minced or finely grated fresh ginger
  • 1/4 teaspoon red pepper flakes (plus additional to taste)
  • 1 tablespoon sesame oil (plus additional to taste)

To Serve

  • Cooked brown rice, quinoa, or cauliflower rice (amount to serve 4)
  • 1 1/2 cups shredded carrots (optional: pickled)
  • Thinly sliced seedless cucumbers (Persian-style or English/hot house, optional: pickled)
  • Toasted sesame seeds for garnish

Instructions

  1. Pickle the Vegetables (Optional): Prepare pickled carrots and/or cucumbers if desired by soaking them briefly in a vinegar solution to add a tangy crunch to your bowl. This step elevates the dish but can be skipped for simplicity.
  2. Brown the Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it starts to brown, about 5 minutes.
  3. Season Midway: When the beef is about halfway cooked, add 1 tablespoon of soy sauce and two-thirds of the minced scallions to it. Continue cooking until the beef is fully browned and cooked through, ensuring it is broken into small pieces.
  4. Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma and flavor into the beef mixture.
  5. Prepare Sauce: While the beef cooks, whisk together rice vinegar, honey, ginger, the remaining soy sauce, and red pepper flakes in a small bowl.
  6. Combine Sauce and Beef: Pour the prepared sauce over the cooked beef in the skillet. Stir well and cook for an additional 2 minutes to let the flavors meld.
  7. Finish with Sesame Oil and Scallions: Remove the skillet from heat, then stir in the sesame oil. Sprinkle the remaining scallions over the beef and taste, adding extra soy sauce or red pepper flakes if preferred.
  8. Assemble the Bowl: Serve the hot Korean beef over cooked brown rice, quinoa, or cauliflower rice. Top generously with shredded carrots, cucumbers, and toasted sesame seeds for crunch and garnish.

Notes

  • Pickling carrots and cucumbers is optional but recommended for added flavor and texture.
  • Use 93% lean ground beef to keep the dish lean yet flavorful.
  • Adjust red pepper flakes and soy sauce based on your spice and salt preference.
  • This recipe can be easily customized by substituting cauliflower rice for a lower-carb option.
  • Store leftovers in an airtight container and refrigerate for up to 3 days.

Find it online: https://recipefeastful.com/korean-beef-bowl-recipe/