Korean Beef Bowl

Why You’ll Love This Recipe

This recipe delivers bold Korean flavors with minimal effort. The balance of sweet, salty, and spicy in the sauce complements the tender beef beautifully. It’s a fast, one-pan meal that comes together in under 30 minutes, making it perfect for busy nights. Plus, it’s highly customizable with toppings and sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 tablespoon gochujang (Korean chili paste)
• 3 garlic cloves, finely chopped
• 1 small onion, diced
• 2 spring onions, thinly sliced
• 1 small red chili, thinly sliced
• 2 tablespoons vegetable oil
• 1 pound ground beef
• Toasted sesame seeds, for garnish
• Cooked steamed rice, for serving

Directions

1. In a small bowl, whisk together soy sauce, sesame oil, sugar, mirin, and gochujang until sugar and gochujang dissolve. Set aside.
2. Prepare vegetables: finely chop garlic, dice onion, thinly slice spring onions and red chili.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add diced onions and stir-fry until slightly tender, about 2-3 minutes.
4. Add chopped garlic and stir for a few seconds until fragrant.
5. Add ground beef and cook, stirring frequently, until no longer pink, about 3-4 minutes.
6. Pour the prepared sauce over the beef, tossing quickly to combine evenly.
7. Stir in chili slices and spring onions, cooking for another 1 minute.
8. Turn off heat and sprinkle toasted sesame seeds on top.
9. Serve immediately over hot steamed rice. Garnish with extra spring onions and sesame seeds if desired.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Add vegetables: Include bell peppers, shredded carrots, or snap peas for added crunch and nutrition.
• Spice level: Adjust gochujang or add more red chili to increase spiciness.
• Make it gluten-free: Use tamari or gluten-free soy sauce.
• Protein swap: Substitute ground beef with ground turkey, chicken, or plant-based crumbles.
• Serve with noodles: Use cooked noodles instead of rice for a different twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if needed to loosen the sauce.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste that adds a spicy, sweet, and savory flavor.

Can I use soy sauce alternatives?

Yes, tamari or coconut aminos are good gluten-free alternatives.

How spicy is this dish?

Mild to medium depending on the amount of gochujang and fresh chili used.

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the refrigerator for up to a week.

Is this dish suitable for meal prep?

Absolutely, it reheats well and pairs perfectly with rice or noodles.

Can I freeze leftovers?

It’s best stored in the refrigerator; freezing may alter texture.

What can I serve with Korean Beef Bowl?

Steamed vegetables, kimchi, or a simple cucumber salad complement it well.

Can I make it vegetarian?

Use tofu or plant-based meat substitutes in place of beef.

How do I make it less spicy?

Reduce or omit the gochujang and fresh chili.

Can I add eggs?

Yes, a fried or soft-boiled egg on top is a delicious addition.

Conclusion

Korean Beef Bowl is a flavorful, quick, and easy meal that captures the essence of Korean cuisine in a simple rice bowl. Its bold sauce and tender beef make it a satisfying dinner option, perfect for busy weeknights or meal prep. With easy ingredient swaps and customizable spice levels, it’s a versatile dish everyone can enjoy.

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