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You HAVE TO make these Beef Korean Bowls. They are loaded with flavour, packed with veggies and contain a great amount of protein. They are also finished off with a kewpie mayo and hot sauce dressing that brings the dish all together! It’s perfect for either lunch or dinner and it’s made in about 20 minutes so you really can’t beat this one!
If you are a busy mom, a college student, or someone who just really appreciates a good 20 Minute Dinner, I have so many delicious ones on my site that you need to check out;
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Beef Korean Bowl. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Olive oil
- Sesame oil
- Rice wine vinegar
- Garlic
- Ginger
- Ground beef
- Brown sugar
- Kewpie mayo
- Sriracha
- Coleslaw mix
- Carrots
- Cucumbers
- Raddish
- Green onions
- Sesame seeds
Reasons why you’ll love this recipe
Ready in under 20 minutes: I love making this recipe because it comes together in 20 minutes, so it makes for the perfect week-day dinner or lunch!
Filling & satisfying: If you are looking for something super fresh and delicious you need to give this one a go.
Power bowl: It’s such a great power bowl! Its got the rice, protein and tons of veggies.
Customizable: This recipe is very customizable so feel free to use any veggies you have kicking’ around!
Beef Korean Bowl
Ingredients
Sauce Ingredients:
- 2 tbsp olive oil
- 2 tsp sesame oil
- 1/4 cup low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp cornstarch + 1 tbsp water, mixed together
- 2 tsp sriracha or spicy chilli oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp brown sugar
Other Ingredients:
- 2 cup white rice
- 1 lb ground beef
- 1 tsp olive oil, for frying
- 1 tsp onion powder
- coleslaw mix
- cucumbers
- carrots
- raddish
- green onions
- sesame seeds
Sauce to drizzle on top:
- 1/4 cup kewpie mayo
- 1/4 cup spicy chilli oil or hot sauce
Instructions
- Begin by preparing your rice. Set aside.
- Prep all of your veggies. Set aside.
- Prepare your sauce mixture/ingredients in a small bowl, whisk well. Taste and adjust accordingly. Set aside.
- In a medium sized frying pan add your tbsp of of olive oil and your ground meat. Fry for a few minutes on medium heat until cooked through. About 5 minutes.
- Add your onion powder and sauce mixture. Simmer on low heat for a minute or two, or just until the sauce begins to thicken. Remove from heat.
- Assemble your bowl, starting with the rice, beef mixture and fresh veggies.
- Top with the kewpie mayo and hot sauce mixture if using.
- Top with lots of green onions and sesame seeds and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hey Carolyn! Great question – I am working on getting that set up! When it’s ready I will let you know! Thanks for the support. xo
Another 5 star recipe
To be honest, I was a little skeptical about this one. Put it all together and wasn’t sure… But once we all sat down and started eating it, this was an absolute favorite! 4 for 4!
This is one of my favorite meals I’ve made. It’s light and delicious. We went with chili crisp sauce with the kewpie mayo and it was spicy but so good. I highly recommend you make this one. It’s pretty quick too.
I make this frequently – sometimes I use pork instead of beef – but it’s always a hit!
Hi Carrie! That is so awesome, I am so happy you love this recipe!
One of my all time favorite dinners to make. I add Gochujang for a bit more of a kick.