Easy Korean Beef Rice Bowls

5 from 9 votes

My easy Korean beef rice bowls are ready in 30 minutes, and who wouldn't want this for dinner? It's full of spicy, umami flavor, but tone down the heat and kids will devour it.

Total Time30 mins

Course: Main Course

Cuisine: Korean

Servings: servings

Calories: 548kcal

Author: Sue Moran

Ingredients

vegetable oil
3 cloves garlic, minced (I use a garlic press)
1/2 medium yellow onion, minced
1 lb ground beef
10 green beans, sliced on the diagonal, optional (substitute carrots, green onions, or anything you've got on hand.)
4 cups hot cooked jasmine rice

sauce

3 Tbsp Hoisin sauce
3 Tbsp Dark soy sauce
1 Tbsp Mirin, or rice wine, or sherry
1 tsp sugar
1 Tbsp toasted sesame oil
1 Tbsp chili oil or chili paste (use some dried red chili flakes if you don't have either)
1 Tbsp finely grated ginger

serving suggestions, optional

sesame seeds
chili oil
fried eggs

Instructions

Heat a little oil in the bottom of a large skillet over medium to medium high heat. Add the onion and garlic and cook until the onion starts to soften. Add the ground beef, breaking it apart with the edge of a spatula while it cooks. You want the meat to be as finely broken up as possible, so keep at it.
Whisk together the sauce ingredients, and add to the pan, stirring to combine. Let simmer for a few minutes. Add the green beans and cook for a minute more.
Divide the hot rice between four bowls, and then top with the beef. Garnish with the sesame seeds, chili oil, and fried eggs, if desired. Serve with sriracha sauce.

Notes

Substitution suggestions:

Ground pork, chicken, or turkey will work as well as beef.
This recipe will work wonderfully with a plant based ground meat product.
Use noodles instead of rice.
Put the meat mixture in lettuce cups for a super low carb option.
If you don't have dark soy sauce, use a little bit of Kitchen Bouquet or other gravy browning sauce to deepen the color of your sauce.

Nutrition