Korean Ground Beef Bowl Recipe

Korean Ground Beef Bowls with rice and cucumbers

Korean Ground Beef Bowl Recipe

Crispy ground beef is coated in a spicy gochujang sauce and served over rice in these 30-minute Korean beef bowls. They can be customized with your favorite toppings and are easy to meal prep on busy weeks.

Course Main Course

Cuisine Korean

Keyword Korean beef bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 432kcal

Ingredients

For the Sauce

2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon brown sugar

For the Bowls

1 pound 85% lean ground beef
½ yellow onion, sliced
4 garlic cloves, pressed or minced
1 tablespoon grated fresh ginger
⅓ cup frozen green peas, thawed
3 green onions, white and green parts sliced
2 teaspoons toasted sesame seeds
2 cups cooked white rice
bibb lettuce, sliced cucumbers, and kimchi, for serving

Instructions

Make the sauce. In a small bowl, whisk 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugaruntil smooth, and set aside.
Cook the ground beef. Press 1 pound 85% lean ground beef into a 10-inch non-stick skillet and heat over medium-high. Cook for 4-5 minutes without stirring to create a crisp bottom crust, then use a spatula to break up the meat, and cook for another 2-3 minutes. Drain off any excess grease.
Add the aromatics and vegetables. Add ½ yellow onion, 4 garlic cloves, and 1 tablespoon grated fresh ginger. Cook until the onion softens, stirring so the garlic doesn't burn, 2-3 minutes. Stir in the reserved sauce and cook, stirring, for 2 minutes. Stir in ⅓ cup frozen green peas, and 3 green onions, and cook, stirring, until peas are heated through. Top with 2 teaspoons toasted sesame seeds.
Assemble the bowls. Divide 2 cups cooked white rice among four bowls, top with the ground beef mixture, sprinkle with more sliced green onion, and serve with bibb lettuce, sliced cucumbers, and kimchi on the side.

Nutrition