KOREAN GROUND BEEF AND RICE BOWLS
Korean Ground Beef and Rice Bowls is a 30 minute, healthy ground beef recipe full of vegetables, Asian flavored sauce, then served over hearty brown rice or go low carb with cauliflower rice. This weeknight dinner is easily customizable and will have your family going for seconds!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Cook rice as per package instructions. I usually make Instant Pot brown rice.
- While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
- Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
- Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
- Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
- Fluff rice with a fork and serve Korean ground beef over it.
Nutrition Facts : Calories 211 kcal, Sugar 15 g, Sodium 416 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 4 g, Protein 19 g, Cholesterol 47 mg, ServingSize 1 serving
KOREAN GROUND BEEF AND RICE BOWLS
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238 kcal, Carbohydrate 16 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 610 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
KOREAN BEEF USING GROUND BEEF
Make and share this Korean Beef Using Ground Beef recipe from Food.com.
Provided by Chris from Kansas
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
- Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
- Simmer for a few minutes to blend flavors.
- Serve over steamed rice and top with green onions.
KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS
Provided by Aarti Sequeira
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
- For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
- For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.
EASY KOREAN GROUND BEEF
An easy recipe for very flavorful Korean ground beef. Served over cauliflower rice, it's a delicious and complete meal.
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium-high heat.
- Add the beef and cook, stirring, until no longer pink, breaking it up into crumbles as you cook, about 5 minutes.
- Drain the beef. Return it to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, for 1 minute.
- Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
- Off heat, drizzle the dish with sesame oil, sprinkle it with green onions, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 370 kcal, Carbohydrate 7 g, Protein 22 g, Fat 27 g, SaturatedFat 8 g, Sodium 651 mg, Fiber 0.3 g, Sugar 4 g
KOREAN BEEF BOWL
Tastes like Korean BBQ and is on your dinner table in just 15 min from start to finish! Seriously. It doesn't get any easier than this!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
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.
KOREAN GROUND BEEF BOWL
These Korean Ground Beef bowls are an easy and quick ground beef recipe, perfect for weeknight dinners! The flavors of beef bulgogi made easy using ground beef!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Whisk together the sauce ingredients, set aside
- Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.
- Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.
- Meanwhile fry the eggs.
- Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.
- To make the Korean beef bowl: Add rice to a bowl, top with korean ground beef, then a fried egg.
- Garnish with green onions and sesame seeds.
KOREAN BEEF AND NOODLES
Make and share this Korean Beef and Noodles recipe from Food.com.
Provided by AZRT8871
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
- Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
- To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
- To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
- Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.
Nutrition Facts : Calories 349.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 33.5, Sodium 946.1, Carbohydrate 50.2, Fiber 4.8, Sugar 8.4, Protein 18.9
BULGOGI GROUND BEEF (QUICK & EASY KOREAN BEEF RECIPE)
This Bulgogi Ground Beef recipe tastes just like Korean BBQ, but instead uses ground beef to make it super quick, easy and budget-friendly!
Provided by Alia | Everyday Easy Eats
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the tamari, coconut sugar, and red pepper flakes. Set aside.
- In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
- Add the ground beef and cook, stirring constantly to break up the meat, for about 5 minutes or until completely browned.
- Stir in the tamari mixture until combined. Allow mixture to simmer for about 2 minutes until heated through.
- Serve warm over cooked rice, garnished with optional toppings.
Nutrition Facts : Calories 220 kcal, Carbohydrate 11 g, Protein 26 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 909 mg, Sugar 7 g, TransFat 1 g, Fiber 1 g, ServingSize 1 serving
GROUND BEEF BULGOGI
Easy and quick weeknight menu, perfect with any vegetable side dish you choose to make but no side needed! All you need is a hint of chili sauce for a kick!
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine beef, garlic, onion, soy sauce, mirin, sugar, plum extract and black pepper in a large mixing bowl. You could marinate for 30 minutes but it's not necessary because we are using ground beef.
- Heat a wok or large skillet over high heat, add cooking oil and swirl to coat. Add the ground beef mixture, stir fry and break down the meat into little pieces. Keep cooking until there's no moisture and everything is fulled cooked, about 8 to 10 minutes. Stir occasionally.
- When you hear the sizzling and all the moisture from the beef is gone, toss in chopped green onions. Turn off the heat. Add sesame seeds and oil, toss one last time.
- Serve on top of warm cooked rice, cauliflower rice, quinoa or any starch of your choice. Garnish with some sesame seeds and green onion if you'd like to. Enjoy!
Nutrition Facts : Calories 177 calories, Sugar 13.6 g, Sodium 1070.9 mg, Fat 7.9 g, SaturatedFat 1.5 g, TransFat 0.2 g, Carbohydrate 19.9 g, Fiber 1.1 g, Protein 7.1 g, Cholesterol 13.2 mg
EASY KOREAN GROUND BEEF BOWL
Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g
GROUND BEEF BULGOGI
Ground beef subs in for steak in this quick and easy ground beef bulgogi. This 20 minute meal is a sweet and savory delight!
Provided by Courtney
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook until no pink remains.
- Meanwhile, in a bowl or large measuring cup, whisk together the soy sauce, sesame oil, sesame seeds, garlic, and brown sugar.
- When the beef is cooked, add the soy sauce mixture and stir for a few minutes until beef is well coated and most of the liquid is absorbed.
- Serve bulgogi over rice with green onions and sesame seeds for garnish.
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- In a large skillet over medium to medium-high heat, brown the ground beef. Break it up into smaller pieces with a spatula as it cooks. When the beef is about halfway browned, stir in garlic and ginger, and continue to cook until beef is no longer pink. Drain off any fat.
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- Combine the ground beef sauce in a medium size bowl and whisk well. Set aside. If using bibimbap sauce, combine all the sauce in a separate bowl and set aside.
- In a well heated skillet, cook the ground beef over medium high heat until the meat mostly turns brown (about 3- 4 mins). Stir often while breaking clumps of the meat.
- Pour the ground beef sauce over the meat and simmer for 2-3 mins, while stirring occasionally. Add the sesame seeds and green onions. Stir around quickly. Remove from the heat.
- Serve the cooked beef over a bed of cooked rice. (Optional) Top up with your choice of sides and drizzle over the bibimbap sauce.
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- Heat a large skillet over medium high heat. Season beef with black pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned. Drain excess grease. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)
- Add sesame oil, garlic and ginger. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce). Cook for a few minutes, allowing some of the sauce to absorb into the meat.
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