Last updated on November 8th, 2018 at 09:22 pm
These Korean Beef Rice Bowls can be on your dinner table in only 20 minutes! We’re talking delicious, quick, easy, and budget-friendly dinner!
As far as easy dinners go, this is probably right up there at the top because in less than 20 minutes you and your family can enjoy these Korean Beef Rice Bowls. Better than take-out, not to mention way faster.
I’m all about these simple dishes, especially for when you’re in a hurry. What’s great about this dish though is how simple it is to put together and I bet you probably have all these ingredients in your kitchen right now.
These rice bowls are also quite versatile because while the main ingredient here is just the ground beef, you can customize it to your preference by adding more veggies to it. Try adding veggies like broccoli, asparagus or peppers, to name a few.
While I served this over rice, for a healthier alternative consider using cauliflower rice, or even zucchini noodles.
You could even use a different type of meat, such as ground chicken, or even ground lamb. You could also even turn this into a salad.
This is why I love these types of meals. You could take a basic recipe like this and turn it into anything you want. I really hope you give this a try and I’d love to hear from you if you do. I’m sure you’re going to love it.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Korean Beef Rice Bowl
Ingredients
- 1 cup rice uncooked
- 1 lb ground beef lean
- 3 cloves garlic minced
Sauce
- 1 tbsp brown sugar packed
- 1 tsp ginger ground
- 1/4 tsp red pepper flakes
- 1/4 cup soy sauce low sodium
- 1 tbsp sesame oil
Garnish
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Cook the rice according to package instructions. I usually use Basmati rice and I add 2 1/2 cups of water for 1 cup of rice and about 1 tbsp of coconut oil.
- In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
- In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
- Garnish with sesame seeds and green onions.
- Serve hot over cooked rice.
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Nutrition
Wow! One of my new faves!! I have made this at least 6 or 7 times in the last month and it is so good. The sesame oil and ginger give it so much flavor and I kicked it up a notch on the red peppers. Yum!
This was so easy and delicious!!
My people loved, loved this!
So glad to hear it!
WHAT CAN I USE INSTEAD OF SESAME OIL ?
Any oil would work, olive oil, peanut, canola, sunflower.
Made it tonight…delicious !! I will double recipe next time
Happy you liked it, Lynne!
Picky eater liked it! Score!!
Yay!
Hi Jo, this recipe sounds great but can you tell what I can use instead of red pepper flakes? I’m in Australia & we don’t seem to have them. I see the in quite a few recipes though but fon’t know what they are even. Thanks
I just add them for a bit of spice, so I would actually use some Sriracha or hot sauce instead. Another great substitute would be some cayenne pepper.
Jeanette, red pepper flakes = crushed dried red peppers/chilies
what vegetable would you serve with this?
thanks,
Julie
As mentioned in the post, I’d serve this with asparagus or broccoli.
I love these, Jo! Marking this recipe as a new fave. I may have upped the spicy chili flakes, just a bit. =) Nicely done.
I’m sure you would, Mike! 🙂