Korean Beef Rice Bowls

These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavor for under 400 calories!
Here’s an easy weeknight Korean inspired dish you can whip up in about 20 minutes!
I came up with this Korean beef rice bowl the other night and they tasted so DANG good I new I had to share.  I used to work 2 blocks away from Koreatown when I worked full-time in Manhattan and loved having lunch with co-workers in nearby restaurants. Since then, Korean food is becoming really popular with Korean restaurants popping up everywhere. Unfortunately not as popular here in Long Island (yet) so if I don’t want to travel all the way to Manhattan I cook it myself.
One essential ingredient you will need is Gochujang sauce. It’s a Korean condiment that’s a little spicy and sweet, and has very distinct flavor only found in Korean cuisine. It also comes in a paste which requires you to thin it down. I use Annie Chun’s Gochujang Sauce since it’s available in my local supermarket and it’s ready-to-use, or buy it on Amazon!
And I’m obsessed with frozen brown rice from Trader Joe’s! It takes 3 minutes to heat up and the texture is perfect! If you live near a TJ’s, it’s a must!
Korean Beef Rice Bowls – a quick and easy meal, loaded with flavor for under 400 calories,

 

Korean Beef Rice Bowls

These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavor for under 400 calories!

Ingredients:

  • 1/4 cup low sodium soy sauce*
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • cooking spray
  • 1 pound 93% lean ground beef
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh grated ginger
  • 3 cups cooked brown rice
  • 1 small sliced cucumber, skin on
  • 2 tablespoons Gochujang, or more if desired*
  • 1/2 tablespoon sesame seeds, plus more for topping
  • 2 sliced scallions, white and green parts
*check labels for gluten-free

Directions:

  1. Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
  2. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
  3. Add the onion, garlic and ginger and cook 1 minute.
  4. Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
  5. To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4

  • Amount Per Serving:
  • Smart Points: 10
  • Points +: 10
  • Calories: 394
  • Total Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 807mg
  • Carbohydrates: 47g
  • Fiber: 4g
  • Sugar: 7g
  • Protein: 30g