Korean Beef Bowls are bursting with flavor, budget friendly and on your table in less than 30 minutes!
These Korean Beef Bowls are made with lean ground beef, smothered in an irresistible sweet, savory, spicy Korean BBQ sauce, with stir fried veggies and steamed rice. They are a meal-in-one and one of the easiest dinners you will ever make!
You will love this Korean Rice Bowl Recipe
I love a quick and easy dinner, but all too often, they taste like “quick and easy” dinners BUT not these Korean Beef Bowls! They taste every bit as restaurant quality as my Bulgogi Beef and Korean Spicy Noodles (both winners), but without the time consuming thinly slicing steak or marinating, and they are less expensive too! After just one bite you’ll be swooning over the rich, juicy, saucy beef, the crisp tender veggies and light and fluffy rice. It’s basically Asian comfort food at its easiest. It is SO easy, in fact, it is my go-to last minute dinner. All you do is brown your beef, whisk in some sauce, stir fry veggies and use leftover rice or I always use rice cooker rice. You probably already have most of the ingredients in your pantry and and you can use whatever veggies you have on hand.
WHAT IS KOREAN BEEF?
Korean beef is thinly sliced beef that is marinated in a soy based marinade with brown sugar, garlic, ginger, sesame oil and Gochujang. We are going to take this same flavor profile and create a luxurious sauce instead of a marinade to create our Ground Beef Korean Beef Bowls that are every bit as juicy without all the work!
Korean Bowl Recipe ingredients
These Korean Beef Bowls are a flavor explosion due to the dynamic sauce. it is made with:
WHAT IS GOCHUJANG AND WHERE CAN I BUY IT?
I have talked about Gochujang in my Slow Cooker Sweet and Spicy Korean Meatballs and is absolutely essential in these Korean Beef Bowls. It’s a Korean condiment that can easily be found in the Asian section of your grocery store – so don’t be shy about adding it to your ingredient staples! Gochujang is savory, sweet and spicy. It is made from red chilies, glutinous rice (doesn’t actually contain gluten but means it’s very sticky) and soybeans. It’s both complex in flavor and milder in heat (compared to other chili pastes), making it perfect to elevate any meat, chicken or veggies. Once you taste its complex sweet heat, I guarantee you are going to be reaching for this flavor bursting condiment to dress up practically everything! I think Gochujang is completely worth keeping stocked in your pantry but if you need to make these Korean Beef Bowls right NOW and don’t have Gochujang, then add some of your favorite Asian chili sauce to taste. But next time, spring for the Gochujang, it makes difference!
How to make Korean Beef Bowls
These Korean Beef Bowls with Veggies only take 20-30 minutes to make!
Beef Bowl variations
Adjust to taste: The beef bowls should be sweet and spicy. If the beef is missing either or not balanced, add additional honey or chili sauce to taste. Protein alternatives: Ground chicken, ground turkey or pork all work in this recipe. Add a fried egg: See Bibimbap recipe for how to cook them. Vegan Korean Bowls: Use your favorite vegan meat substitute such as extra vegetables, mushrooms, Morning Star Crumbles, crumbled tofu or tempeh. Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes before crumbling and stir frying. Mix up vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale, to create a different stir fry every time. Some options include mushrooms, snow peas, snap peas, celery, baby corn, bean sprouts, cabbage, spinach and bok choy. SHORTCUT store-bought vegetables: Pick up a large bag or a few smaller bags of stir-fry vegetables for minimal chopping. Often the cauliflower and/or broccoli is extra large, so you may need to chop those in half as well as the baby carrots. SHORTCUT powders: Swap any of the fresh aromatics for ¾ teaspoon onion powder, and ¾ teaspoon garlic powder. Stir the powders directly into the stir fry sauce. Rice options: Short grain brown rice, quinoa, broccoli rice, cauliflower rice, etc. can all be used – or omit the rice altogether or swap it with greens. Gosari (고사리): This is a popular Korean ingredient made from the dried, young stem of bracken-fern. It’s found in the mountains of South Korea, so it is difficult to come by fresh, but can be purchased dried or frozen from a Korean grocery store. Sauté, then season with soy sauce and minced garlic. Korean Radish: These are mellower/less zingy than traditnal radishes. Slice the radishes into matchsticks, add to sizzling oil, cover with a lid for 2 minutes, uncover, add garlic and sauté for 30 seconds or until radishes are tender. Drizzle with a little toasted sesame oil and a pinch of salt.
How to serve this Korean Beef Bowl
Divide the rice between 4 bowls, top with beef, followed by vegetables. Complete the Asian feast with Cream Cheese Wontons, Crab Rangoons, or Egg Rolls.
How to store this Korean Beef Bowl Recipe
How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheating in microwave: Microwave for one minute then at 15 second intervals until warmed through. How to reheat on the stove: Reheat over medium just until warmed through
More like these Korean Beef Bowls
Beef Bulgogi Korean BBQ Burgers with Miso Candied Bacons Saucy Korean Beef Stir Fry Korean Tacos Spicy Korean Chicken Korean Chicken Wings
You might also like these Asian favorite recipes:
Secret Ingredient Beef and Broccoli Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Asian Burgers with Hoisin Ketchup and Garlic Chili Mayo Sweet Fire Chicken Hoisin Ginger Chicken Stir Fry
Want to try these Korean Beef Bowls with Veggies?
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