Description
This Easy Korean Beef Rice Bowls recipe combines tender ground beef cooked in a savory-sweet sauce with aromatic garlic and ginger, served over fluffy steamed rice. It’s a quick, flavorful weeknight meal that’s simple to prepare and perfect for satisfying dinner cravings.
Ingredients
Units
Scale
Main Ingredients
- 4 cups cooked rice (about 1 1/3 cups uncooked or use minute/instant rice)
- 1 teaspoon sesame oil
- 1 pound lean ground beef
- 3 cloves garlic, finely minced or pressed
- 4 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 3 tablespoons brown sugar
- Sriracha, optional
- 1 cup carrots, cut julienne style (pre-cut available in produce section)
For Serving
- Chopped green onions, to taste
- Toasted sesame seeds, to taste
- Red pepper flakes, optional, to taste
Instructions
- Prepare the rice: Cook the rice according to package instructions—either using a rice cooker or stovetop method with 1 1/3 cups uncooked rice and 2 1/2 cups water if using regular rice, or follow directions for instant/minute rice.
- Heat the skillet: Place a large non-stick skillet over medium-high heat and add 1 teaspoon of sesame oil, warming until fragrant.
- Brown the beef: Add 1 pound of lean ground beef to the hot skillet. Cook, stirring occasionally, until beef is mostly browned and nearly cooked through, about 10 minutes.
- Add flavorings: Stir in 3 cloves of finely minced garlic, 4 tablespoons low sodium soy sauce, 1 tablespoon minced ginger, 3 tablespoons brown sugar, and optional sriracha. Mix well until a small sauce forms and the beef is well coated.
- Cook carrots: Add 1 cup of julienned carrots to the skillet and continue cooking for 2 minutes until carrots soften slightly but remain crisp.
- Serve: Spoon the Korean beef mixture over the cooked rice. Garnish with chopped green onions, toasted sesame seeds, and a pinch of red pepper flakes according to your preference.
Notes
- Prepare this recipe ahead and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust the amount of sriracha based on desired spice level.
- Use pre-cut carrots to save preparation time.
- For added texture, sprinkle chopped peanuts or cashews on top before serving.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
