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 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 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
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 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 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 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
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 BEEF BOWL
Quick and healthy Korean Beef Bowl - ready in 20 minutes and made with simple ingredients! Serve with rice and veggies for easy dinners or meal prep!
Provided by Erin Clarke / Well Plated
Categories Korean
Time 20m
Number Of Ingredients 13
Steps:
- Pickle the carrots and/or cucumbers if desired (see recipe notes-I highly recommend). 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.
- While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. 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).
- Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.
Nutrition Facts : ServingSize 1 (of 4); heaping 3/4 cup, Calories 303 kcal, Carbohydrate 17 g, Protein 24 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 74 mg, Fiber 2 g, Sugar 12 g
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
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
More about "korean ground beef bowl food"
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 BOWL (BULGOGI - KOREAN BBQ BEEF) | RECIPETIN EATS
From recipetineats.com
5/5 (25)Category Dinner, Stir FryCuisine KoreanTotal Time 20 mins
- Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
KOREAN BEEF BOWLS - CARLSBAD CRAVINGS
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 BEEF BOWL - KHIN'S KITCHEN - ASIAN GROUND BEEF …
From khinskitchen.com
4.9/5 (14)Category Main CourseCuisine Asian, KoreanCalories 580 per serving
- In a small mixing bowl, add soy sauce, sesame oil, sugar, mirin, and gochujang. Mix well until sugar and gochujang well dissolved. Set aside.
- Prepare the vegetables by finely chop the garlic, cut the onion into small dices, thinly slice the spring onions and red chilli.
- Heat the wok/pan over medium-high heat, drizzle 2 tablespoon of vegetable oil, add the onion dices and stir fry until slightly tender. Follow with the chopped garlic and stir for few seconds.
EASY KETO KOREAN GROUND BEEF BOWL RECIPE | WHOLESOME YUM
From wholesomeyum.com
4.8/5 (74)Calories 513 per servingCategory Main Course
- Heat 1 tablespoon (15 mL) olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
- In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
- Turn heat back to medium-high. Add another tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
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From gypsyplate.com
4.6/5 (37)Total Time 20 minsCategory Main CoursesCalories 559 per serving
- In large skillet or wok, sauté ground beef until no longer pink, 3-5 minutes. Stir in garlic, ginger and half of green onions. Cook 2 minutes.
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From poshjournal.com
5/5 (6)Category Main DishCuisine AsianCalories 405 per serving
- In a skillet, heat oil over high heat. Cook ground beef undisturbed for about 1-2 minutes, then start breaking the meat apart, keep turning and continue cooking until brown. Transfer the beef to a colander to remove the excess liquid and fat. Drain and set aside.
- In the same skillet, add a bit of oil if needed. Cook scallions, minced garlic, freshly grated ginger just until fragrant. Add the browned beef back to the skillet and give it a quick stir.
- Add Gojuchang, hoisin sauce, sesame oil, and low sodium soy sauce into the skillet. Continue cooking and stirring until you reach the desired consistency or crispiness. Season with salt and pepper if needed or adjust the spiciness by adding more Gojuchang sauce. Transfer the meat to a bowl, serve with rice and toppings of your choice.
KOREAN GROUND BEEF BOWL RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
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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From princesspinkygirl.com
5/5 (4)Total Time 15 minsCategory DinnerCalories 336 per serving
- In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, 1 ½ tablespoons garlic (save the other ½ tablespoon for the next step), ginger and red pepper flakes until completely mixed. Set aside.
- In a large skillet, heat the oil (either vegetable or olive oil) and put a little bit of minced garlic (½ tablespoon) in the oil to give the beef a little extra flavor. Add the ground beef and cook until completely browned and crumbled. Drain the extra fat.
- Pour the soy sauce and brown sugar mixture (give it a little stir again before you pour it in) over the ground beef, mix and let simmer 2-3 minutes.
KOREAN BEEF BOWL - SIDECHEF - RECIPES AND MEAL IDEAS
From sidechef.com
4/5 (3)Total Time 1 hr 25 minsCuisine KoreanCalories 90 per serving
- Place the rinsed rice in a pot with Water (3 cup). Bring water to a boil. Turn down to a simmer for about 45 minutes, then turn off heat, but leave the rice covered in the pot, on the burner, for about another 15 minutes.
- While the rice is cooking, slice the Bell Pepper (2) and Garlic (3 clove). Chop the Broccoli (1 head) into florets. Thinly slice the white part of the Scallion (2) and set them aside for garnish later.
- Season the Lean Ground Beef (1 pound) with Chili Powder (2 tablespoon), Soy Sauce (2 tablespoon), Salt (to taste), and a generous pinch of Freshly Ground Black Pepper (to taste).
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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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From realfoodwithjessica.com
5/5 (2)Estimated Reading Time 3 minsServings 6
- Add the ginger, red pepper, salt, garlic powder, and onion powder and continue cooking until the meat is browned. About 8 minutes.
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From itisakeeper.com
Ratings 9Calories 423 per servingCategory Main Dish
- In a bowl, combine the garlic, soy sauce, sweet chili sauce, brown sugar, rice wine vinegar, sesame oil and ginger.
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4.9/5 (14)Total Time 50 minsCategory Main CourseCalories 435 per serving
- In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
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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.
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From drivemehungry.com
Ratings 35Category Dinner, Lunch, Main CourseCuisine Asian, KoreanTotal Time 15 mins
- Add the oil and ground beef to a hot pan and break it apart into small pieces while cooking the beef. When the beef is almost cooked through add in the chopped onions and the sauce. Continue to stir fry the beef with the sauce until it's completely cooked through, about 2 to 3 minutes. Turn off the heat and mix in the chopped scallions.
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