Korean Beef Bowls (Quick and Easy!)

These Korean beef bowls are inspired by the flavour of classic bulgogi but can be on the dinner table in just 20 minutes! Made with an easy and flavourful sauce, this recipe uses budget-friendly beef mince to build a delicious and simple rice bowl perfect for weeknights.

Course Main Course

Cuisine Korean Inspired

Dietary & Allergen Dairy Free, Gluten Free Option, Nut Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 526kcal

Author Sally

Equipment

Ingredients

1 tablespoon canola oil
500 grams beef mince/ground beef

For the sauce:

¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon gochujang Korean chilli paste
2 teaspoons rice wine vinegar
3 cloves garlic finely minced
1 teaspoon fresh ginger grated

To serve:

2 cups cooked white rice jasmine or short grain
spring onions
sesame seeds
½ cucumber thinly sliced
Kimchi optional to serve
Fried egg optional

US Customary - Metric

Instructions

In a small bowl, whisk together the ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang, 2 teaspoons rice wine vinegar, 3 cloves garlic and 1 teaspoon fresh ginger. Set aside.
Heat the 1 tablespoon canola oil in a large pan over medium-high heat. Add the 500 grams beef mince/ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through.
Pour the sauce over the beef and stir to coat. Simmer for 2–3 minutes until slightly thickened and fragrant.
To assemble the bowls, scoop 2 cups cooked white rice into bowls and top with the beef. Garnish with spring onions and sesame seeds. Serve with sliced ½ cucumber, Kimchi and a Fried egg on top if desired.

Video

Notes

Gluten free option: use tamari or a gluten free soy sauce, and check your gochujang is gluten free, as many contain wheat.

Storage instructions: the beef and rice keeps in the fridge for up to 3 days.

Nutrition