Korean Beef Steak Rice Bowl Recipes

KOREAN STEAK BOWLS

Steps:

• Cook the rice according to package instructions.
• Whisk together the Greek yogurt and gochujang until combined. If you would like to turn the sauce into more of a drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. (And if it tastes a bit too spicy for your liking, stir in some extra Greek yogurt.)
• Toss all ingredients together in a large bowl until combined.
• Season the steak evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper. Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!) Quickly add the steak bites to the pan in an even layer. (If your pan is too small for the steak bites to fit in a single layer, I recommend cooking it in two batches.) Cook the steak for 2 minutes without stirring. Then flip and cook for 2-ish more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness. Transfer steak to a clean bowl and toss with the soy sauce.
• In your serving bowls, layer a portion of rice, slaw, and steak bites. Then drizzle generously with the spicy sauce, plus an optional extra sprinkle of chopped cilantro for garnish. Enjoy!

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 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.

AWESOME KOREAN STEAK

Steps:

• In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
• Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

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.