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Korean Beef Bowl Recipe

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3.9 from 60 reviews

This Korean Beef Bowl recipe features tender, flavorful ground beef simmered in a savory and slightly sweet sauce, served over fluffy white rice with fresh grated carrots, crisp cucumbers, and a sprinkle of green onions and sesame seeds. Perfect for a quick and satisfying weeknight dinner, this dish balances rich umami flavors with fresh and crunchy vegetables.

Ingredients

Beef and Sauce

  • 1 pound lean ground beef
  • ⅓ cup tamari soy sauce
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 4 garlic cloves, minced
  • 2 teaspoons freshly minced ginger
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon gochujang (optional)

Rice and Toppings

  • 3 cups cooked white rice
  • 2 medium carrots, peeled and grated
  • 2 Persian cucumbers, halved and sliced
  • 1 green onion, sliced
  • 1 teaspoon sesame seeds

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up with a spatula until the beef is browned and cooked through.
  2. Make the sauce: In a small mixing bowl, whisk together tamari soy sauce, honey, toasted sesame oil, minced garlic, minced ginger, red pepper flakes, and gochujang if using, until well combined.
  3. Add the sauce: Pour the prepared sauce over the browned ground beef in the skillet. Simmer the beef and sauce mixture for about 2 minutes, allowing the sauce to thicken and evenly coat the beef.
  4. Assemble the Korean beef bowl: Place about ¾ cup of cooked white rice into each serving bowl. Top the rice with a portion of the sauced ground beef. Garnish with grated carrots, sliced cucumbers, green onions, and a sprinkle of sesame seeds for freshness and texture. Serve immediately.

Notes

  • Use lean ground beef to reduce excess fat and keep the dish light.
  • Gochujang adds traditional Korean spicy flavor but can be omitted for a milder taste.
  • Adjust red pepper flakes to control the heat level.
  • For a healthier option, substitute white rice with brown rice or cauliflower rice.
  • Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.

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