Original Post: https://backup.evolvingtable.com/korean-ground-beef-bowl/
Korean Ground Beef Bowl
These Korean Ground Beef Bowls are as simple as they are delicious. This recipe is the best way to get a simple family dinner on the table on busy weeknights in 30 minutes. Take your stir fry game up a notch with a secret ingredient, too!
Servings: 4 servings
Ingredients
Korean Ground Beef:
- 2 Tbsp. oil avocado or olive, divided
- 1 lb. ground beef 90/10
- 4-5 green onions whites and green parts, thinly sliced, divided
- 3 cloves garlic finely minced
- ½ Tbsp. ginger paste
- 3 Tbsp. soy sauce or Tamari
- 3 Tbsp. brown sugar or white
- 2 Tbsp. water
- 1 Tbsp. rice vinegar
- 2 tsp. sesame oil toasted
- ½ tsp. red pepper flakes
For the Bowl:
- 2 cups Jasmine or long grain white rice cooked
- 1 cup Pickled Carrots optional
- 1 cup Pickled Cucumbers optional
- Toasted sesame seeds optional
- Gochujang optional
Instructions
- Cook beef over medium heat for 5-6 minutes, or until almost completely browned. Crumble the meat apart using a spatula or a potato masher.
- Push beef to the side of the skillet and add the additional tablespoon of oil, the white parts of the green onions, garlic, and ginger. Saute for 30-60 seconds, or until fragrant.
- Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes in a medium-sized bowl. Pour the sauce into the beef, stir, and let simmer over medium-low heat for 1-2 minutes. Stir in ¾ of the green parts of the green onions and cook for another minute.
- Serve over cooked jasmine rice with the remaining green onions, pickled cucumber and carrots, gochujang, and toasted sesame seeds.
Video
Notes
- Nutritional information is calculated with 4 oz. ground beef and sauce and ½ cup of cooked rice.
Meal Prep and Storage
- How to prep ahead of time: Make the pickled carrots and cucumbers a few days early. You can also make the sauce and leave it in the fridge.
- How to store: Keep the leftover Korean beef, rice, and toppings each in a separate airtight container for the best results. The beef and rice will last 3 to 4 days in the fridge.
- How to freeze: You can freeze completely cooled beef in a freezer-safe bag for 3 to 4 months.
- How to reheat: Warm Korean beef back up in the microwave or in a skillet over medium heat.
Nutrition
Calories: 537kcal | Carbohydrates: 36g | Protein: 23g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 713mg | Potassium: 426mg | Fiber: 1g | Sugar: 11g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg