Please welcome our beloved Korean beef bowls

This recipe is a unique take on the classic Korean dish bulgogi. Instead of using thin slices of sirloin, we are using ground beef to make it easier. To make bulgogi taste better and more tender, it is marinated overnight. With this quick ground beef alternative, you can have the same flavors in no time.

Why I adore this recipe

Hero on a weeknight. These beef bowls come together really quickly because they only need a few ingredients. The cooking part only takes 10 to 15 minutes, and if you have some cooked rice left over, dinner will be ready in 20 minutes or less.
Friendly to your budget. This meal is cheap and easy to make for a family of four with ground beef and rice from the cupboard.
Recipe that can be changed. You can throw in any leftover vegetables, such chopped bell peppers, carrots, or broccoli florets, for a wonderful supper that cleans out the fridge.

Ingredients

¼ cup brown sugar, packed
¼ cup reduced sodium soy sauce
2 teaspoons sesame oil
½ teaspoon crushed red-pepper flakes, or more to taste
¼ teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
¼ teaspoon sesame seeds

Cast Iron Skillet

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. Add the ground beef and cook for 3 to 5 minutes, or until it is browned. While it cooks, break it up. Drain any extra fat.

Mix in the soy sauce and green onions until everything is well mixed. Let it simmer for approximately two minutes, or until it is hot all the way through.
If you choose, you can add green onion and sesame seeds to the top before serving.

Helpful hints and strategies for success

Use soy sauce with less salt. Reduced sodium has less sodium and salt, but the taste stays the same.
Use the meat you like best. Ground beef, pork, chicken, turkey, tofu, or plant-based ground beef will all work nicely here.
Put in some veggies. For a more filling lunch, you can add mushrooms, carrots, bell peppers, or snow peas.
More protein. Need extra protein? Put a fried egg on top of your bowls.
Put twice as much sauce on. Want more sauce to dip your rice in? For people who love sauce, you may easily double or even triple the sauce part!
Serve with the cereals you like best. You can use white rice, brown rice, cauliflower rice, quinoa, or farro.
Prepare meals as needed. These Korean beef bowls are great for eating on the fly, and you can easily make them ahead of time for the week.

Korean Beef Bowl: Questions That Come Up Often

Do I have to use beef that is already ground?

Not at all! You can use ground pig, chicken, turkey, tofu, or plant-based ground beef instead of ground beef.

Can I meal prep this?

Absolutely! Here are extensive instructions on how to meal prep this for the week.

How can I store leftovers?

Leftovers can be stored in an airtight jar in the fridge for 2-3 days.

Is this freezer-friendly?

Yes! You may freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).

Is it possible to make Korean beef in a slow cooker?

100%! This is one of our favorite crockpot recipes, wonderful for those chilly months.