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
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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how long can this last in the fridge?
One of our ABSOLUTE FAVORITES!!! Oh my goodness! We have bulgogi often so we will use it in this recipe instead of the ground beef it’s soooo good to use up the leftovers! It’s also amazing with the ground beef. We’ve even used this recipe to make the most delicious Korean tacos!!!! So good and my husband requests it often!!!!!!!
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!