Description
This Korean Beef Bowls recipe features savory ground beef cooked with a flavorful, thickened sauce made from beef broth, soy sauce, and sweeteners, served over perfectly cooked white rice. Garnished with green onions, toasted sesame seeds, and red pepper flakes, this dish balances sweet, salty, and spicy flavors for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb. ground beef
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
Sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Garnishes
- Green onions, sliced
- Toasted sesame seeds
- Red pepper flakes
For Serving
- Thinly sliced cucumbers
- Julienned carrots
- 3 cups cooked white long grain rice
Instructions
- Prepare the Sauce: Combine 1 cup beef broth with 2 tablespoons cornstarch in a bowl and mix until well combined. Ensure the broth is at room temperature or cool to prevent premature thickening. Stir in 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon hot sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon ground ginger. Set aside in a cool place until ready to use.
- Cook the Beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble the beef for 3 minutes, then add the finely diced onion and minced garlic. Continue to sauté for 5 to 6 minutes until the beef is fully cooked through. Drain any excess grease from the skillet.
- Add the Sauce and Thicken: Pour the prepared sauce into the skillet with the cooked beef. Bring it to a boil, then allow it to boil for 3 minutes while stirring occasionally. The sauce will thicken and reduce to your desired consistency during this time.
- Finish and Garnish: Remove the skillet from heat. Garnish the Korean beef with sliced green onions, toasted sesame seeds, and red pepper flakes. Serve hot over cooked white rice, or for a low-carb option, cauliflower rice. Accompany the bowls with thinly sliced cucumbers and julienned carrots for added freshness.
Notes
- If you prefer less heat, omit the hot sauce or reduce the amount as it is subtle in the finished dish. Frank's Hot Sauce is recommended.
- Ground pork, chicken, or turkey can be substituted for beef to vary the protein.
- Adding sautéed broccoli (4-5 minutes in olive oil) makes a nutritious addition; add it back to the sauce at the end.
- Other ingredient additions include water chestnuts, celery, kale, spinach for extra texture and nutrition.
- Try alternative toppings like chopped peanuts, cashews, sliced almonds, or crunchy chow mein noodles for crunch.
- To reduce sodium, use low sodium soy sauce and/or reduced sodium beef broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- For perfectly cooked rice: boil 2 cups chicken broth, add 1 cup white long grain rice, cover and simmer on medium-low heat for 15-20 minutes until liquid is absorbed. Optionally, let it sit covered off heat for 10 minutes for fluffier rice.
Nutrition
- Serving Size: 1 bowl with 3/4 cup cooked rice
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
