Looking for a dinner that’s healthy, fast, and full of flavor? Let me introduce you to these Korean Beef Bowls—a fresh twist on a classic, packed with savory-sweet ground beef, crisp pickled vegetables, and a creamy sauce that will have everyone asking for seconds.
I am headed to Utah this week to babysit my grandsons and I know my other kids and family will be coming over to hang out. I am thinking about making this recipe for them. It is super easy and I know everyone will love it.
Aren’t these pickled veggies fun?! I love the way they taste and they are so easy to make! Of course, you do not need to make the pickled veggies, the bowls are delicious with fresh veggies too. I have simply sliced up fresh cucumbers for the top before when I did not take the time to pickle veggies and it was still fantastic!
What I love about the Korean Beef Bowls recipe is how balanced it is. The beef is rich, seasoned with ginger, garlic, and sesame, while pickled carrots, purple cabbage and cucumbers keep everything light and vibrant. You can serve it over your favorite base—we love steamed rice best, but fluffy quinoa, or cauliflower rice would be great for a low-carb option. I love to top it all off with this creamy sriracha sauce! The sauce is a must for us. I always love a good sauce and this one is a favorite of mine. Sooo good!!
Do you meal prep? If so, this is the such a great recipe to make ahead. I just add the meat and rice to one container and the veggies and sauce in another. Then heat the meat and rice and top with the chilled veggies and drizzle on some sauce. YUM!! Enjoy for dinners or lunch on the go!
I love to use a mandolin for the cabbage and cucumbers for this recipe. This is the one I use from Amazon. It is inexpensive and works great! I also use it to make my favorite super easy pickled onions (a staple in my fridge)!
Need it to be GLUTEN FREE?? Simply use gluten free soy sauce or sub coconut aminos for the soy sauce. Soy sauce is NOT gluten free but you can buy a gluten free version at most stores. I really like the coconut aminos instead of Soy Sauce. I get my coconut aminos at Trader Joes.
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Korean Beef Bowl
Description
Korean Beef Bowl is a bright, healthy meal that is bursting with flavor and the best part is it comes together quickly! Serve with rice and veggies for easy dinners and wonderful meal prep!
Ingredients
For the Korean Beef:
- 1 pound lean ground beef (I used 93% lean)
- 3 tablespoons low sodium soy sauce plus additional to taste, divided **(see note to make Gluten Free)
- 1 ¼ cups minced scallions both green and white parts (from about 1 small bundle), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon sesame oil plus additional to tase
For Sriracha Sauce:
- 1/2 cup sour cream (I use light)
- 1/4 cup mayo ( I use light)
- 2 Tablespoons Lime Juice
- 2–3 teaspoons of sriracha (or more depending on your tastes)
- 1/2 teaspoon garlic powder
- Water –for desired consistency (maybe 1-2 teaspoons)
For Serving:
- Cooked rice quinoa, or cauliflower rice
- 1 ½ cups shredded carrots, purple cabbage and sliced seedless cucumbers * see recipe notes to pickle them if you want
- Toasted sesame seeds
- Creamy Sriracha Sauce
Instructions
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Pickle the carrots and/or cucumbers and cabbage, if desired (see recipe notes—I highly recommend).
- Mix Creamy Sriracha sauce ingredients together in a bowl and set aside.
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In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
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While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
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Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
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Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.
Notes
- To make this recipe gluten free–be sure to use gluten free soy sauce or coconut aminos instead of soy sauce. Soy sauce is NOT gluten free but you can buy a GF version at most stores.
- To Pickle the Vegetables: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.
- To Store: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave.
- TO FREEZE: Store the beef mixture in a freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recipe Source: Adapted from Well Plated
This looks great. But what I use regular sesame oil or would I use toasted sesame oil?