Asian Korean Beef Bowls (Print version)
Savory ground beef in a sweet and spicy glaze served over fluffy rice with crisp vegetables and sesame seeds.
# What goes in:
→ Beef
01 - 1 pound lean ground beef
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons light brown sugar
04 - 1 tablespoon sesame oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
08 - 2 teaspoons rice vinegar
→ Rice and Bowls
09 - 1 1/2 cups jasmine or short-grain white rice
10 - 2 cups water
→ Toppings
11 - 2 medium carrots, julienned
12 - 1 small cucumber, thinly sliced
13 - 4 scallions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - Kimchi (optional)
16 - Fresh cilantro (optional)
# Cooking steps:
01 - Rinse rice under cold water until the water runs clear. Add rice and 2 cups water to a saucepan, bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until tender. Fluff with a fork.
02 - In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar until smooth and combined.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5 minutes. Drain excess fat if needed.
04 - Pour the sauce over the beef and cook, stirring constantly, for another 2–3 minutes until the beef is evenly coated and the sauce has thickened slightly.
05 - Divide the steamed rice among 4 bowls. Top each with the beef mixture, carrots, cucumber, scallions, sesame seeds, and optional toppings like kimchi or cilantro.
06 - Serve immediately while hot. Pairs well with a chilled glass of Riesling or green tea.
# Tips from flavorandfeast:
01 -
- It comes together in 25 minutes but tastes like it simmered all day
- The sauce is perfectly balanced, hitting salty, sweet, and spicy notes
- Everything cooks in one pan except the rice, making cleanup almost nonexistent
02 -
- I learned the hard way that high-sodium soy sauce makes these bowls way too salty once the sauce reduces
- Letting the sauce bubble with the beef for those final minutes creates tiny caramelized bits that are pure gold
03 -
- Julienne the vegetables while the rice cooks to work efficiently
- Toast sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor