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Korean Beef Rice Bowl
These Korean Beef Rice Bowls can be on your dinner table in only 20 minutes! We're talking a delicious, quick, easy, and budget-friendly dinner!
- 1 cup rice uncooked
- 1 lb ground beef lean
- 3 cloves garlic minced
- 2 green onions chopped
- 1 tbsp sesame seeds
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.
I prefer to cook my ground beef until it almost starts to have some burnt bits, then add the sauce to it. I feel the beef has more flavor this way.
Seal this recipe in an airtight container and it'll last in your fridge for 3 - 4 days. If you'd like to freeze it just seal it fully cooled in freezer bags or an airtight container and it'll last for up to 4 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 438kcal | Carbohydrates: 43g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 481mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 1.8mg | Calcium: 60mg | Iron: 3.7mg