Asian Korean Beef Bowls (Printable Version)

Savory Korean-style ground beef over steamed rice with fresh vegetables and a bold, punchy sauce. Ready in just 25 minutes.

# What You 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 (Korean chili paste) 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 It:

01 - Rinse rice under cold water until the water runs clear. Add rice and 2 cups water to a saucepan, bring to a boil, reduce to a 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 another 2–3 minutes until the beef is evenly coated and the sauce has thickened slightly.
05 - Divide the steamed rice among 4 bowls. Top each with the beef mixture, carrots, cucumber, scallions, sesame seeds, and optional toppings like kimchi or cilantro.

# Expert Advice:

01 -
  • The sauce hits every single flavor note sweet salty spicy tangy and coats the beef perfectly
  • You can prep all the toppings while the rice cooks so dinner is ready in under 30 minutes
  • Leftovers pack beautifully for lunch and actually taste better the next day
02 -
  • Draining the beef after browning prevents the final dish from being greasy and lets the sauce coat properly
  • Grating the ginger on a microplane yields a smooth paste that incorporates evenly into the sauce
03 -
  • Use tamari instead of soy sauce to make this gluten-free without losing any flavor
  • Let the beef rest in the sauce off the heat for 5 minutes before serving so it really soaks up all that flavor

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