Korean Beef Bowl

My Korean beef bowl recipe takes less than 10 minutes to make. It features a flavor-packed ground beef mixture over a bed of fluffy rice. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Korean

Cook Time 10

Total Time 10

Servings servings

Calories 402kcal

Author Arman Liew

Ingredients

1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1` teaspoon red pepper flakes
1 pound ground beef
1 tablespoon oil vegetable oil, peanut oil, or avocado oil
3 cloves garlic minced
1 teaspoon ginger grated
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked rice
2 green onions thinly sliced

Instructions

Whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and crushed red pepper in a small bowl.
Add the vegetable oil to a skillet over medium heat. Once hot, add the ground beef, garlic, ginger, salt, and pepper. Cook everything together for 3-4 minutes or until the beef is browned.
Pour the sauce over the beef mixture and stir well. Allow everything to simmer for 3 minutes. Remove from the heat.
Add one cup of rice to each bowl, top with the beef mixture, then season with sliced green onions.

Video

Notes

TO STORE: Leftovers can be stored in an airtight container and kept in the refrigerator for up to 3-4 days.

TO FREEZE: Store leftover beef and rice in separate freezer-safe containers and freeze for up to 3 months. Let the beef and rice thaw overnight in the fridge or add more reheating time.

TO REHEAT: Warm leftovers in a pan over medium-high heat or microwave in 30-second intervals until fully reheated.

Nutrition