Oh, the wonders of a busy weekday evening! Sometimes, when life feels like a whirlwind—work emails flying in, kids demanding attention, and that laundry pile growing taller than Mount Everest—a quick, hearty meal is all you need to restore sanity. Enter the Easy Korean Beef Bowl, a savory blend of flavors that’s like a warm hug in a bowl, ready to whisk you away on a culinary adventure without leaving your kitchen.
Steps
- Start by pickling the carrots and cucumbers if desired. Combine rice vinegar, water, sugar, and salt in a bowl, add the vegetables, and let them marinate while you prepare the beef.
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. Add soy sauce and two-thirds of the scallions halfway through the cooking process.
- Once the beef is fully browned, stir in minced garlic and cook for about 30 seconds. In a separate bowl, mix rice vinegar, honey, ginger, red pepper flakes, and the remaining soy sauce, then pour this mixture over the beef.
- Stir the beef and sauce mixture for an additional 2 minutes, then remove from heat. Finally, mix in sesame oil and garnish with the remaining scallions.
- Serve the beef hot over your choice of base such as rice, quinoa, or cauliflower rice. Top generously with pickled carrots, cucumber slices, and toasted sesame seeds. Enjoy!
Ingredients
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low-sodium soy sauce, plus more to taste, divided
- 1 ¼ cups minced scallions (both green and white parts), divided (from about 1 small bundle)
- 1 tablespoon minced garlic (approximately 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- ¼ teaspoon red pepper flakes, plus more to taste
- 1 tablespoon sesame oil, plus more to taste
- Cooked brown rice, quinoa, or cauliflower rice
- 1 ½ cups shredded carrots (optional pickling suggested)
- Thinly sliced seedless cucumbers (Persian-style or English/hot house)
- Toasted sesame seeds
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
Nutritional Values
Calories: 1212kcal | Carbohydrates: 68g | Protein: 96g | Fat: 60g | Saturated Fat: 20g | Cholesterol: 296mg | Potassium: 2400mg | Fiber: 8g | Sugar: 48g | Vitamin A: 27872IU | Vitamin C: 32mg | Calcium: 220mg | Iron: 16mg
FAQ
- Can I use a different type of meat in Korean Beef Bowls?
- You can certainly experiment with other types of ground meat instead of beef. Options like ground turkey, chicken, or pork would complement the flavors well.
- Are Korean Beef Bowls suitable for a gluten-free diet?
- Yes, you can make Korean Beef Bowls gluten-free by replacing the soy sauce with gluten-free tamari.
- Can I make Korean Beef Bowls using thinly sliced beef instead of ground beef?
- While this recipe is traditionally made with ground beef, you could try using thinly sliced or shaved beef. This would be more similar to traditional bulgogi. If you do try this variation, sharing your results would be appreciated!
- What is the best base to serve Korean Beef Bowls on?
- You have several options for the base of your Korean Beef Bowl. Classic options include brown rice or quinoa for added protein. For a low-carb version, cauliflower rice is a great choice, and for noodle lovers, soba or udon noodles work well.
- How can I quickly pickle vegetables for Korean Beef Bowls?
- To quickly pickle vegetables such as carrots and cucumbers, combine them with rice vinegar, water, sugar, and salt. Let them marinate while you prepare the rest of the meal for a delightful pickled crunch.
Tips
- For added flavor and authenticity, consider adding a few teaspoons of gochujang, a Korean chili paste, to the dish. It enhances the heat and provides a unique taste.
- If you have time, lightly pickle your vegetables by letting them sit in a mixture of rice vinegar, sugar, and water while the beef cooks. This adds a delightful crunch and acidity to the dish.
- Experiment with different bases for your beef bowl. Brown rice is classic, but you can also try quinoa for more protein or cauliflower rice for a low-carb option.
- Prepare your vegetables in advance and store them in the refrigerator. This makes the meal perfect for quick lunches or dinners throughout the week.
Equipment
- Large Skillet – Essential for browning the beef and cooking the ingredients together.
- Glass Food Storage Containers – Useful for meal prep and storing leftovers.
- Measuring Spoons – Necessary for accurately measuring ingredients like soy sauce, vinegar, and sesame oil.
