Korean Beef Power Bowls
With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.
This has seriously been my go-to bowls all summer long!
And yes, for those of you wondering, Chiberia has officially transitioned into the hottest summer ever. So hot, we took Butters to the best ever corgi pool pawty to cool off!
But aside from baby corgis, shark fin life vests, and floating corgi butts, can we talk about these bomb power bowls?
Sitting on a bed of farro, we have everyone’s favorite Korean beef made with crumbled ground beef (but you can substitute ground turkey or chicken if you prefer), caramelized kimchi, shredded cabbage, and avocado slices drizzled with my favorite Sriracha mayo.
If you have a lower tolerance for heat but love love Sriracha, I would add a little less, and add more, to taste.
You can even make this ahead of time and hold off on the avocado slices to make this the perfect meal prep for the entire week. That’s basically what I did for the last 2 weeks!
Korean Beef Power Bowls
Ingredients
For the Korean beef
- ¼ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- ½ teaspoon Sriracha, or more to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound ground beef
For the kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the Sriracha mayonnaise
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 2 teaspoons freshly squeezed lime juice
For the bowls
- 1 cup farro
- 1 ½ cups shredded purple cabbage
- 1 avocado, halved, peeled, seeded and thinly sliced
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Instructions
- FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
- Heat olive oil in a large 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 until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
- FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
- FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
- FOR THE BOWLS: Cook farro according to package instructions.
- Divide farro into bowls. Top with ground beef mixture, kimchi, cabbage and avocado, drizzled with Sriracha mayonnaise and garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
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OMG, YUM!!! This recipe is sooooo GOOD!!! I was a little intimidated to try this recipe because I never had kimchi or farro before. Now I’m hooked on them. I was a little short on time so I just used cold kimchi, but I’m going to caramelize it next time. I’m never disappointed with Chungah’s recipes, and this one has become a new favorite.
Second time making this. I doubled the recipe for my family of 6 and there are zero leftovers! It’s really good!
Pretty good, I used rice instead, I think I would leave out the red cabbage and use something else next time personally
Do you use store bought kimchi that’s already prepared or do you use plain cabbage?
Really great. Even teenagers liked it. We made some with tofu for our vegetarian friend.
I make this bowl all the time! It’s so good! I used glass noodles and it’s delicious!
Good but way too sweet. I will definitely cut back on the sugar if I make it again.
This recipe is amazing! I made it with brown rice and it worked really well.
I love this recipe ( like I love most of Chungah’s recipes) and so does my whole family. I did make an adjustment to the brown sugar as it is way too sweet for our liking and I felt you lost all the flavor of the soy sauce. I now use half of what is called for in this recipe. It’s a family winner for sure. It also makes a great camping meal to make ahead, freeze and reheat.
Oh man this was good! I made some modifications to try to lighten it up a little and fit it to my macros. Unfortunately I just couldn’t make the avocado fit those goals. It was great without it too but I kept thinking what a great addition avocado would be. I also made the sauce with greek yogurt instead of mayo and it was still bomb. Very tasty and satisfying. I wasn’t sure if this should be warm or cold though…I cooked the farro in a crockpot and then mixed in the meat and kimchi after they were cooked too to keep everything warm. Will definitely make again and will enjoy the leftovers.
LOVE!!! The farro was such a nice touch instead of rice that I would typically use for any bowl meals. This was delish!
I can’t believe I have never reviewed this recipe. I’ve been making this for 3 years and my boyfriend requests it near weekly. This meal is such a staple!! We sometimes add or take away some things but the recipe always stays in rotation.
Amazing!!!!! Everything is spot on!! I used ground turkey breast. I also added fresh sliced cucumber.
This is a great recipe. My wife and I make this at least once a week. Thanks for all you do. I also use the leftover meat as a filling in a seeded bun with Sriracha Mayo soo so good.
This is a fan favorite at my house! My boyfriend who is typically a picky eater requests this at least once a week and I don’t mind since it’s simple to make and delicious every time. I personally love the mix of sweet and savory and any chance I can have kimchi, I’m down. It even holds well the next day in the off chance there are any leftovers. Thanks so much for sharing!
Tasty and so, so easy to make. Perfect summer weeknight meal!
This was amazing!!! My husband was skeptical when I told him what I was making but now he says it’s a keeper and definitely need to make again.
One of our absolute favorite recipes! We’re not big fans of kimchi so, instead, we cook down sliced onions, peppers, and carrots in more of the sauce. SO good. Thanks for such a great go-to!
This was SO yummy! I quick pickled a cucumber with some rice wine vinegar and sugar and added carrots as well. Didn’t have farro so I served over brown rice – definitely will be a regular in the dinner rotation.
This is so delicious! My husband and I lived in Korea for a few years, so we love any chance to incorporate Korean flavors into our cooking. We will definitely be making this again!
We have done this recipe several times, today we tried it with steak pieces instead of ground beef and it was so delicious!! Thank you for all these recipes!!
Delicious! The beef is savory and sweet, and the sriracha mayo has the perfect amount of heat! I also threw in some cucumbers and carrots. Will definitely make again!
My husband and I make this literally almost weekly. It never leaves our regular rotation! We now come to Damn Delicious all the time. This recipe is THAT life changing. Thank you Chungah!
I made this last night to take a break from leftover Thanksgiving. Everyone loved it. I used impossible ground “beef”. It worked out very well. Exactly what we needed after heavy comfort foods.
Wow. Wonderful! Make it!
Delicious!! Used brown rice instead of farro and added some chopped romaine for added bulk and crunch. We Loved it!! Definitely making again!
I could eat this every day. The combination of flavors (salty, sweet, and umami) and textures (chewy meat, crunchy veggies) is so appealing. I use whatever “great grains” I have on hand (usually a mixture of farro, quinoa, bulghur, and brown rice) and it’s always delicious. So glad to have found “Damndelicious”!
This is my new favorite meal to make. I never seem to get tired of it. I substituted the beef for ground vension because that’s what we had on hand. I wasn’t sure it would turn out, but it tastes amazing. The sriracha mayo sauce is soooo good, don’t omit!
This has become a regular meal in our household! My husband’s not a big kimchi fan, so we take whatever vegetables we have on hand – zucchini, onions, carrots, peppers, etc. – and cook it down in an extra batch of the sauce. It’s an amazing mix of textures and flavors and the sauce is to die for!
Fantastic dish!! Made following recipe exactly and love it!! Thank you!
Outstanding! I added a few extra green onions and sautéed the white and light green part when adding the sauce to the meat. I also added 1 tablespoon of water to sauce. Thank you for the great recipe.
Is the jarred Kimchi sold at Trader Joes good for this recipe? Did you make yours with jarred Kimchi or is there a recipe for making it fresh that is better. I can’t wait to try it!
I loved this! I added a soft boiled egg. I loved this so much I bought 2 of the meal prep books. One for me and one for a gift.
This recipe was real good! The only thing I would do differently next time is switch faro out for something else. I never had it before so I thought i would give it a go and it almost ruined it .. But everything else was soo good turned out yummy!
Super tasty and really easy. I halved the sugar and used broccoli slaw instead of cabbage because that’s what I had. It was a hit with everyone.
This is excellent. Thanks!
Sweet! Thanks Caitlin.
Just saw this and want to make asap! Looks delish!
I was wondering if you had an easy recipe for Korean Bibimbap using ground beef? This reminds me of this.
Yes, I sure do! It’s in my second cookbook! 🙂
https://www.amazon.com/Damn-Delicious-Meal-Prep-Low-Calorie/dp/1538729423/
omg thanks! I have your 2nd book! 🙂 lol
This was so freakin’ good. Easy peasy but it tasted like I worked long and hard on it. I’m 20 weeks pregnant and have a 10 month old who thinks the floor is hot lava. Suffice to say I’m cooking with one hand most of the time lately and this recipe was totally doable. This is going in my regular rotation. Thank you!
Hello !! Love love love this recipe!! My family loved it too!!
Hi there, what kind of beef did you use? Can I get it at my local wegmans? Thanks!!
Hi Lena! I used ground beef. 🙂
I made this tonight and it was delicious! I substituted a few things … honey for brown sugar, quinoa for faro, and added a soft boiled egg, and I added a little French dressing to the sriracha mayo. It was great!
These were excellent and so colourful! I swapped barley for farro and edamame for avocado based on our personal preferences. Next time (and there will be many!) I may omit the grains altogether and serve w lettuce cups for wraps. Thanks for another inspiring weeknight option!
What a great idea, Laura!
Deeeelicious. Made with ground turkey and it was very satisfying. I always love your recipes. Thanks for another great one!
What a great substitute, Callifax! Thanks for sharing with us!
Used ground chicken and absolutely loved it!
I bought the jar of Kim chee. Do you use a fresh version? We had never eaten it before but read up on all its health benefits. Followed recipe to the tee!
I love the jar version! Have you seen the giant jars (1 gallon+) at the Korean market? My mom would always have one in the fridge growing up! 🙂
My family loved it ❤️ Had everything except for the avocado coz I didn’t have it. Thanks for sharing this awesome recipe.
You can add it the next time around! 🙂 Thanks for sharing with us, Lovella!
Another delicious recipe!
This was fun to make and tasted GREAT!!! I used a 50/50 mix of beef and pork, as well as white rice instead of farro. I doubled the recipe and still we tore through it in two days! Will make again!!! SOON.
Awesome! Glad this recipe is a keeper for you, Martina! 🙂
This recipe was amazing! I used mild kimchi but the dish still had plenty of kick with the sriracha mayonnaise. The farro I used took 30 minutes to cook so make sure to start that first. Thanks for a great recipe!
So glad you enjoyed this, Ben! 🙂
Delicious! Made this for my family, everyone loved it! For our vegetarian guest we kept the beef off, but added a bit of the Korean Beef sauce to the Farro! A big hit!
That’s awesome! We love that! 🙂
Talk about D E L I C I O U S.
It’s one of those recipes you take forever making because you’re eating everything along the way.
Love this blog, and my BF always approves of the food I make. (I consider Damn Delicious my secret weapon )
Thanks y’all
We love being your secret weapon, Angel! 🙂
Absolutely delish and so easy to make!! Instead of the farro I used jasmine rice and used flour tortilla’s for plating. Happened to have some mango that needed to be eaten and added it to everything else that made it into the tortilla and WOW!! The recipe was so close to the Korean Beef Taco recipe I couldn’t resist!!! Made a copy of the recipe and have already distributed it to friends at work…. Thank you!!
Gary we love your enthusiasm! Thank you for leaving such great feedback and sharing with your friends. We appreciate it 🙂
I am not a grain person. Can a Asian noodle be substituted for the farro, or would you recommend another substitute. With 100+ degree weather right now, this is definitely a meal kit I would love to keep on hand for a light lunch or dinner. Quick, easy and full of flavor.
Yes, you can absolutely substitute Asian noodles, MsLindaT. 🙂
Made this tonight, it was delicious. My husband, who is a picky eater, said he “loved it.” Definitely will be in daily rotation, thank you so much!
We love hearing that! Thanks for sharing, Pat!
This sounds delicious . It’s to be eaten cold? TIA
You can serve it warm, Maria. 🙂
OK to substitute same cut of beef used in bulgogi?
Absolutely!
Please explain 1 cup “Kimchi” that is carmelized in sugar and sesame oil. Is this any vegetable or a specific vegetable?? I am not familiar with this ingredient. Thank you ahead of time for educating me.
Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.