Korean Beef Bowl Recipes

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
• In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
• Serve over hot rice and garnish with green onions and sesame seeds.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

EASY KOREAN BEEF RICE BOWLS

Steps:

• Prepare the rice according to package directions.
• Heat a large non-stick skillet over medium-high heat at add the sesame oil.
• Add the ground beef to the hot skillet and brown until almost cooked through (about 6-10 minutes).
• Add the garlic, soy sauce, ginger, brown sugar, and sriracha to the skillet and stir well until a small amount of sauce forms.
• Add the carrots and cook for about 2 more minutes until the carrots soften slightly.
• Serve the beef mixture over rice and garnish with chopped green onions, toasted sesame seeds, and a small sprinkling of red pepper flakes (garnishes optional).

KOREAN BEEF BOWLS

Steps:

• In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
• Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible.
• Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
• Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer.
• Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
• Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side.

INSTANT POT KOREAN BEEF BOWL

Steps:

• In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
• In a large mixing bowl, stir together spinach leaves, sesame oil and salt. Use your hands to roughly macerate the spinach. Toss in bean sprouts and carrots and mix gently. Place vegetables on a large sheet of aluminum foil, and fold up the foil to enclose the vegetables. Close up the foil packet and set aside.
• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break up as much as you can. Add ¼ cup of water and deglaze thoroughly allowing the water to evaporate.
• Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.
• Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
• Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice, stirring gently.
• Serve the rice with the gochujang sauce.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.