Lunch

Korean Beef Bowl Recipe

Sizzling beef simmers in a savory sweet soy and brown sugar glaze laced with ginger, garlic, and a touch of heat, coating each tender bite with rich sesame aroma. Served over warm brown rice and finished with cool cucumber slices and a bold gochujang drizzle, every spoonful delivers comforting, balanced flavor.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Korean Beef Bowl Recipe
Total
32 min
Prep
15 min
Cook
17 min
Serves
4

Nutrition per Serving

Calories
394
Protein
30g
Carbs
47g
Fat
9g
Fiber
4g
Sugar
7g
Sodium
807mg

Ingredients

  • 1/4 cup low sodium soy sauce*
  • 2 tsp light brown sugar
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes
  • cooking spray
  • 1 lb 93% lean ground beef
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves (crushed)
  • 1 tsp fresh grated ginger
  • 3 cup cooked brown rice
  • 1 small sliced cucumber (skin on)
  • 2 tbsp Gochujang Sauce (or more if desired*)
  • 1/2 tbsp sesame seeds
  • 2 sliced scallions (white and green parts)

Instructions

  1. Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
  2. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
  3. Add the onion, garlic and ginger and cook 1 minute.
  4. Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
  5. To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.