Korean Beef Bowls
This quick and easy Korean Beef Bowl recipe features caramelized ground beef in a savory, sweet, and spicy sauce. Served over fluffy rice and ready in under 30 minutes, it's the perfect high-protein weeknight dinner that delivers restaurant-quality flavor with minimal effort.
Equipment
- Large Skillet or Wok
- Small bowl
- Whisk
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Rice cooker or pot
Ingredients
- ΒΌ cup low-sodium soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon gochujang Korean chili paste
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 4 cups cooked rice Jasmine or short-grain
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, brown sugar, gochujang, minced garlic, grated ginger, and rice vinegar until the sugar is mostly dissolved. Set the sauce aside.
- Heat a large skillet or wok over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes, until browned and slightly crispy in spots.
- Carefully drain off any excess grease from the skillet.
- Pour the prepared sauce over the cooked beef. Stir to coat evenly and bring the mixture to a simmer.
- Let it simmer for 2-3 minutes, allowing the sauce to thicken and become glossy.
- Remove the skillet from the heat and stir in the toasted sesame oil.
- To serve, divide the cooked rice among four bowls. Top with a generous portion of the saucy Korean beef. Garnish with sliced green onions and toasted sesame seeds.
Notes
For extra flavor and texture, top the bowls with a fried egg, a side of kimchi, or wilted spinach. Be sure not to overcrowd the pan when browning the beef; cook in batches if necessary. Always add the toasted sesame oil at the end to preserve its delicate flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.