Korean Beef Bowl
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Tastes like Korean BBQ and is on your dinner table in just 15 min start to finish! It doesn’t get any easier than this!
Featured Comment
Please welcome our favorited Korean beef bowls, one of our most popular recipes on Damn Delicious. This recipe is a special twist on the traditional Korean dish, bulgogi, but as a cheater version, we are swapping out thin slices of sirloin with ground beef. Bulgogi is also marinated overnight to enhance its flavors and tenderness but with this quick ground beef version, you can have the same flavors in lightning speed time.
why i love this recipe
- Weeknight hero. With a short ingredient list, these beef bowls come together incredibly fast. The cooking process itself takes just about 10-15 minutes, and if you have some leftover cooked rice lying around, dinner will be on the table in 20 minutes or less.
- Budget-friendly. Using pantry staples, ground beef and rice, this dish can easily feed a family of four without breaking the bank.
- Flexible recipe. Any lingering veggies (ex. chopped bell peppers, carrots or broccoli florets) can be thrown right in for a great clean-out-the-fridge meal.
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use your favorite meat. Ground beef, pork, chicken or turkey, tofu or plant based ground beef will all work very well here.
- Add vegetables. Mushrooms, carrots, bell peppers or snow peas can be added for a more heartier meal.
- More protein. In need of more protein? Top your bowls with a fried egg.
- Double the sauce. Need extra sauce for sopping with rice? The sauce portion can easily be doubled or tripled for those saucy folks!
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Meal prep as needed. Perfect for on-the-go, these Korean beef bowls can be conveniently meal prepped for the week ahead.
what to serve with korean beef bowl
Tools For This Recipe
Large cast iron skillet
Korean Beef Bowl: Frequently Asked Questions
Not at all! Ground pork, chicken or turkey, tofu or plant based ground beef can be used in place of the ground beef.
Absolutely! Here are detailed instructions on how to meal prep this for the week.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).
100%! This is one of our favorite crockpot recipes, perfect for those chilly months.
Korean Beef Bowl
Ingredients
- ¼ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon crushed red-pepper flakes, or more to taste
- ¼ teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Equipment
Instructions
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
Video
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Made this for dinner today ♡ my family and I loved it! Used ground pork. Will be adding this to the bi weekly rotation!! Thank you 🙂
One of my favorite easy dishes to make- really quick, not particularly expensive, super filling, and delicious! The perfect meal for cooking dinner on a student budget.
Simple to make and quick! The flavor is simply amazing.
This was GREAT! I used shaved beef – the kind you use for Philly steak sandwiches – and it was delicious!
I’ve been making this recipe for 10 years and my whole family loves it. Question for you – my son (age 6) recently developed a severe allergy to sesame. He’s also allergic to tree nuts and peanuts. Do you have any suggestions on making this recipe with a substitution for the sesame oil? Thanks for any help you can provide!
I make this about once a week. I always double it. We have it with steamed broccoli or in romaine lettuce boats and steamed white rice, all varieties.
I love it. My mom even loves it and she lived in Korea for 10 years. My son loves it.
I add hot pepper paste, and sometimes a bit less sugar.
Excellent and easy recipe!!!
I wanted Korean gd beef bowl .. many recipes. You have a lot of reviews .. yours caught my eye.
Loved your ingredients .. I added 1 onion, chop including white of green onion, and julienne carrots for colors. and used fresh ginger minced ( as suggested by another person ) ginger in sauce and more ginger to cooked with onions. Better fresh ..
I prepped .. Your recipe .. quick to make … DELICIOUS. I ate mine with brown rice. I added leftover Linguine from Italian recipe few days ago … for my Hubby . He loved it. .. had 2 servings .. and I put in fridge the rest .. right away …
Thank you for sharing a delicious and quick meal
I added some well chopped broccoli and thin sloced carrots and it was excellent! Great recipe!
Super easy and quick meal that my family and I love! (Yes all 6 of us love it). I just add broccoli in when I throw in the sauce
Replaced brown sugar with agave and added zucchini, spinach, and onion. Delicious!!!
can this be served with chow mein noodles instead of rice? thanks
The flavor is absolutely fantastic, and it’s very easy to make. I thought it was a little dry, so I’m going to follow my gut next time and not drain the grease.
Awesome recipe! Has been a staple for a few years now. Even made this at a family cabin for 20 or so people and everyone loved it! My 18 yrs old son asks for it all the time so I make extras for left overs.
This is SOOOOOO GOOD!! I’ve made it several times and it’s now a staple recipe in our home! I sauté chopped cabbage and carrots, and shelled edamame as side dishes.
I serve it all together as a “bowl”. SO yummy.
Has anyone added peanut butter (not substituted for anything) to make more of a peanut butter sauce? If so, how much did you add?
Do you have nutritional values for this recipe? We made it tonight and LOVED it! So I’m hoping it’s not just my new guilty pleasure.
Absolutely fantastic, thank you ❣️
Made this last night to rave reviews from my family! Super easy and quick to make with ingredients readily available from most grocery stores. No special trip to the Asian grocery needed – yay!
This is definitely getting added to our regularly meal rotation.
Love this recipe but would
Love it more if you would put the nutrition with it! I thought it used to be there ?!
I want to make this recipe tonight, but I don’t like heat in my food, so I will eliminate the red pepper flakes. Hope it’s still just as good.