Description
Korean Beef Bowls are a flavorful and easy-to-make dish featuring ground beef simmered in a savory, slightly sweet sauce with garlic and onions, served over tender cooked rice and topped with fresh garnishes like green onions and toasted sesame seeds. Perfect for a quick weeknight dinner that combines spicy, sweet, and umami flavors in a comforting bowl.
Ingredients
Scale
Main Ingredients
- 1 lb. ground beef
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
Sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Garnishes
- Green onions, sliced
- Toasted sesame seeds
- Red pepper flakes
For Serving
- Thinly sliced cucumbers
- Julienned carrots
- 3 cups cooked white long grain rice
Instructions
- Prepare the sauce: In a bowl, combine the beef broth with the cornstarch and mix well until smooth. Ensure the broth is cool or at room temperature to prevent activating the cornstarch prematurely. Add soy sauce, brown sugar, honey, rice vinegar, hot sauce, sesame oil, and ground ginger. Stir thoroughly and set aside in a cool place until ready to use.
- Cook the beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble the beef for about 3 minutes. Then add the diced onions and minced garlic, sautéing together until the beef is fully cooked through, approximately 5 to 6 minutes. Drain off any excess grease from the skillet.
- Add and thicken the sauce: Pour the prepared sauce into the skillet with the cooked beef mixture. Bring the mixture to a boil, then reduce heat slightly and allow it to simmer and thicken for about 3 minutes. Stir occasionally to prevent sticking and ensure the sauce reduces to your desired consistency.
- Finish and serve: Remove the skillet from heat. Garnish the Korean beef with sliced green onions, toasted sesame seeds, and red pepper flakes to taste. Serve the beef mixture over cooked white rice, and accompany with thinly sliced cucumbers and julienned carrots. Optionally, it can be served with cauliflower rice or in lettuce wraps for a lighter option.
Notes
- If you are sensitive to heat, you can omit the hot sauce; it adds a subtle spice that is not overpowering.
- You can substitute ground beef with ground pork, chicken, or turkey for variation.
- Additions like sautéed broccoli, water chestnuts, celery, kale, or spinach complement the dish well.
- Topping options such as roughly chopped peanuts, cashews, sliced almonds, or crunchy chow mein noodles add nice texture.
- To lower the sodium content, use low sodium soy sauce or reduced sodium beef broth.
- Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.
- For perfectly cooked rice, simmer 1 cup of long grain white rice in 2 cups of chicken broth over low heat for 15-20 minutes covered, then let it sit covered off heat for 10 minutes for fluffy results.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg
