Korean Beef Power Bowls - With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.

With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.

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 - With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.

Korean Beef Power Bowls

Korean Beef Power Bowls

Yield: 4 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.
5 stars (45 ratings)
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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.

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