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 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.
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
EASY KOREAN BEEF RICE BOWLS
My easy Korean beef rice bowls are ready in 30 minutes, and who wouldn't want this for dinner? It's full of spicy, umami flavor, but tone down the heat and kids will devour it.
Provided by Sue Moran
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat a little oil in the bottom of a large skillet over medium to medium high heat. Add the onion and garlic and cook until the onion starts to soften. Add the ground beef, breaking it apart with the edge of a spatula while it cooks. You want the meat to be as finely broken up as possible, so keep at it.
- Whisk together the sauce ingredients, and add to the pan, stirring to combine. Let simmer for a few minutes. Add the green beans and cook for a minute more.
- Divide the hot rice between four bowls, and then top with the beef. Garnish with the sesame seeds, chili oil, and fried eggs, if desired. Serve with sriracha sauce.
Nutrition Facts : Calories 548 kcal, Carbohydrate 56 g, Protein 26 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1059 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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.
BIBIMBAP
Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!
Provided by Hyosun
Categories Main Course
Time 55m
Number Of Ingredients 27
Steps:
- Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
- Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
- Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
- Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
- Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
- Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
- Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
- Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
- Fry the eggs sunny side up or to your preference.
- Combine all of the sauce ingredients in a small bowl and mix thoroughly.
- Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
- For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.
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 GROUND BEEF AND RICE BOWLS
Make and share this Korean Ground Beef and Rice Bowls recipe from Food.com.
Provided by Yearbook Mom
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- 2. 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.
- 3. Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 407.5, Fat 13.8, SaturatedFat 5, Cholesterol 73.7, Sodium 611.4, Carbohydrate 42.9, Fiber 0.7, Sugar 13.8, Protein 26
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
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 STEAK RICE BOWL
Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes!
Provided by Sam | Ahead of Thyme
Categories Beef
Time 58m
Number Of Ingredients 24
Steps:
- Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
- Place in the fridge to marinate at least 30 minutes or overnight.
- Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
- In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
- Prepare the potatoes only if stir-frying the beef.
- Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
- You can either stir fry the beef and potatoes together or cook them in the air fryer.
- Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
- Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
- Transfer the beef and potatoes to a plate.
- In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.
Nutrition Facts : ServingSize 1 half bowl, Calories 404 calories, Sugar 11 g, Sodium 485.8 mg, Fat 9.5 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 48.2 g, Fiber 2.9 g, Protein 30.5 g, Cholesterol 67 mg
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KOREAN BEEF RICE BOWL - STEAMY KITCHEN RECIPES GIVEAWAYS
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Reviews 127Estimated Reading Time 4 minsServings 4
- For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.
- In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
- Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.
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From carlsbadcravings.com
Reviews 20Category Main CourseCuisine AsianEstimated Reading Time 7 mins
- Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
- Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
- Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
KOREAN GROUND BEEF AND RICE BOWLS - MY KOREAN KITCHEN
From mykoreankitchen.com
5/5 (22)Total Time 15 minsCategory MainCalories 551 per serving
- 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.
KOREAN BEEF RICE BOWLS - JO COOKS
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4.8/5 (29)Calories 438 per servingCategory Main Course
- Cook the rice according to package instructions. I usually use Basmati rice and I add 2 1/2 cups of water for 1 cup of rice and about 1 tbsp of coconut oil.
- In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
- In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
KOREAN GROUND BEEF BOWLS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.8/5 (27)Calories 367 per servingCategory Main Course
- 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.
- Add half of the chopped green onions, reserving the rest for garnish. Serve over hot cooked rice, garnished with chopped green onion.
EASY BEEF BOWLS - SALT & LAVENDER
From saltandlavender.com
4.9/5 (41)Total Time 25 minsCategory Main CourseCalories 371 per serving
- Cook the rice according to package directions. If you have a different amount you usually make for 4 people, just make your usual amount.
- Meanwhile, add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it's cooked (approx. 8-10 minutes). If there's a lot of excess fat, drain it.
- Take the pan off the heat and stir in the sauce ingredients (sugar, hoisin sauce, soy sauce, sriracha, ginger, and garlic).
- Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.
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5/5 (16)Total Time 20 minsCategory Dinner, Lunch, Main CourseCalories 342 per serving
- If you would like to make quick pickled cucumbers and carrots, see the recipe at the bottom of this recipe card (NOTES). The pickled veggies will marinate while you cook the beef. If you are not making the veggies, simply go to the next step.
- Add the ground beef and cook, breaking it into crumbles for about 4 minutes. Stir in the garlic and ginger and cook until the beef is no longer pink.
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5/5 (1)Estimated Reading Time 3 minsServings 4Calories 371 per serving
- Break the cauliflower down into large florets and use a food processor to grate it into “rice” with the grating disk.
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4/5 (1)Category EntreeCuisine KoreanEstimated Reading Time 8 mins
- The trickiest thing about this dish is just timing everything right. I started the beef and cucumbers, and then started the rice so it could cook while the beef was marinating and the cukes were pickling. You could also start the rice first.
- For the ground beef, mix everything together and then place in the fridge in a sealer container for 30 minutes.
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5/5 (8)Calories 451 per servingCategory Main
- Place a large pan over medium high heat on the stove. Add the ground beef and cook, breaking the meat up with a spatula, until done, approximately 4-6 minutes.
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