Asian Korean Beef Bowls (Printable Version)

Savory beef over rice with fresh vegetables and a tangy Korean-inspired sauce ready in 25 minutes.

# What You'll 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)

# Method:

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

# Chef's Tips:

01 -
  • Everything cooks in one pan while rice simmers, meaning minimal cleanup maximum flavor
  • The sauce hits all the right notes sweet salty umami with just enough kick to keep things interesting
  • Customizable toppings let everyone build their perfect bowl
02 -
  • The sauce might seem thin when you first pour it over the beef, but it thickens beautifully as it cooks and reduces
  • Don't skip draining excess fat from the beef or your sauce will end up greasy instead of glossy and clinging
  • Prep all your toppings before you start cooking so you can assemble bowls the moment the beef is done
03 -
  • Grate your ginger on a microplane for the finest texture without any fibrous bits
  • Toasted sesame seeds from the Asian aisle taste much better than untoasted ones
  • Double the sauce recipe and keep it in the fridge for quick weeknight meals

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