Korean Beef Rice Bowls

10 Freestyle Points 413
4.89 from 67 votes
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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!
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. ย 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 useย Annie Chun’s Gochujang Sauceย since it’s available in my local supermarket and it’s ready-to-use, or buy it onย 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!
Takes about 20 minutes to whip up these quick and easy Korean Beef Rice Bowls, loaded with flavor for under 400 calories!

Korean Beef Rice Bowls takes about 20 minutes to whip up, so quick and easy, loaded with flavor for under 400 calories!
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4.89 from 67 votes
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Korean Beef Rice Bowls

10
Freestyle Points
394
Calories
Total Time: 30 mins
Yield: 4 servings
CUISINE: Chinese, Japanese
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

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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 70mg, Sodium: 807mg, Potassium: 0mg, Fiber: 4g, Sugar: 7g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 10
Points +: 10
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posted March 21, 2016 by Gina
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