Korean Beef Rice Bowls
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Korean Beef Rice Bowls takes about 20 minutes to whip up, so quick and easy, loaded with flavor for under 400 calories!
I came up with this Korean beef rice bowl the other night and they tasted so DANG good I knew I had to share. Â 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
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
- 2 sliced scallions, white and green parts
- *check labels for gluten-free
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Instructions
- Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
- 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.
- Add the onion, garlic and ginger and cook 1 minute.
- Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
- 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
Serving: 1/4, Calories: 394kcal, Carbohydrates: 47g, Protein: 30g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 807mg, Fiber: 4g, Sugar: 7g
WW Points Plus: 10
Keywords: easy korean beef, korean beef, korean beef bowl, Korean Beef Rice Bowls, korean ground beef
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This is a home run recipe! I’ve been seeing Skinnytaste Facebook group members rave about this recipe for so long I finally decided to try it. Now I have no idea why it took me so long! This is easily one of my top 3 favorite recipes of Ginas. I added roughly chopped mushrooms to give a little more volume and it turned out great. Will be making this for dinner often!
Does anyone or Gina have a recipe to pickle the cucumbers first and for how long? I’m excited to try this recipe because of all the rave reviews but I think pickled (instead of raw) cucumbers will take it the next level …. Thanks!Â
What would be a good substitute for apple sauce?
It tenderizes the chicken and makes it sweet, I guess you can omit
This is a phenomenal recipe. I didn’t have brown sugar, so I used coconut sugar. My eight-year-old grandson loved it.
Love this recipe. Note to self…add matchstick carrots!