Print

Korean Beef Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This Korean Beef Bowl recipe is a quick and flavorful weeknight dinner featuring lean ground beef cooked with garlic, ginger, scallions, and a savory-sweet sauce of soy, honey, and rice vinegar. Served over your choice of brown rice, quinoa, or cauliflower rice, and topped with pickled carrots, cucumber, and toasted sesame seeds, it's a balanced and satisfying meal packed with bold, fresh flavors.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Korean
  • Diet: Low Salt

Ingredients

Main Ingredients

  • 1 pound lean ground beef (93% lean)
  • 3 tablespoons low sodium soy sauce, divided
  • 1 ¼ cups minced scallions (both green and white parts, from about 1 small bundle), divided
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons minced or finely grated fresh ginger
  • ¼ teaspoon red pepper flakes, plus additional to taste
  • 1 tablespoon sesame oil, plus additional to taste

For Serving

  • Cooked brown rice, quinoa, or cauliflower rice
  • 1 ½ cups shredded carrots
  • Thinly sliced seedless cucumbers (Persian-style or English/hot house)
  • Toasted sesame seeds

Optional for Pickling Vegetables

  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, brown 1 pound of lean ground beef, breaking it into small pieces with a spatula. Cook until browned and cooked through, about 5 minutes.
  2. Add Soy Sauce and Scallions Mid-Cook: When the beef is halfway cooked, stir in 1 tablespoon of low sodium soy sauce and 2/3 of the minced scallions to infuse flavor as it finishes cooking.
  3. Cook Garlic: Once the beef is fully browned, stir in 1 tablespoon minced garlic and cook for an additional 30 seconds to release its aroma.
  4. Prepare Sauce: Meanwhile, in a small bowl, combine 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons minced fresh ginger, ¼ teaspoon red pepper flakes, and the remaining 2 tablespoons soy sauce. Mix well.
  5. Simmer Beef with Sauce: Pour the sauce over the cooked beef in the skillet. Stir to coat evenly and cook for 2 more minutes to allow the flavors to meld.
  6. Add Sesame Oil and Garnish: Remove the skillet from heat, then stir in 1 tablespoon sesame oil. Sprinkle the remaining scallions over the top. Adjust seasoning by adding extra soy sauce or red pepper flakes if desired.
  7. Serve: Serve the flavorful beef hot over your choice of brown rice, quinoa, or cauliflower rice. Top generously with shredded carrots, thinly sliced cucumbers, and toasted sesame seeds. Optionally, pickle the carrots and cucumbers before serving for added tang and crunch.

Notes

  • To Pickle the Carrots and Cucumbers: Place shredded carrots and sliced cucumbers in a medium bowl. Add 2 tablespoons rice vinegar, 2 tablespoons water, ½ teaspoon sugar, and ½ teaspoon kosher salt. Toss to coat and let marinate gently while preparing the rest of the recipe. Drain the pickled vegetables before using as a topping.
  • To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Reheat: Gently warm leftovers in a skillet over medium-low heat or microwave until heated through.
  • To Freeze: Freeze the beef mixture and pickled vegetables separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://zaracooking.com/korean-beef-bowl-recipe/