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Easy Korean BBQ Beef Rice Bowl

Korean BBQ beef rice bowl - featured image
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A quick and flavorful Korean BBQ beef rice bowl recipe that comes together in 30 minutes, perfect for meal prep or a fast weeknight dinner. It features tender ground beef with a balanced sweet and savory sauce served over rice with fresh veggies.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 for best flavor and juiciness)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 teaspoon gochujang (Korean chili paste) – optional
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 3 cups cooked white or brown rice (about 1 cup uncooked)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • Kimchi or pickled vegetables (optional)

Instructions

  1. Rinse 1 cup (190g) of rice under cold water until the water runs clear. Combine with 1 1/4 cups (300ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until sugar dissolves.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, for about 5 minutes until browned and cooked through. Drain excess fat if necessary.
  4. Pour the marinade over the cooked beef. Stir to combine and let simmer for 2 minutes.
  5. Mix cornstarch slurry (1 teaspoon cornstarch with 1 tablespoon water) and add to the skillet. Stir constantly until sauce thickens, about 1-2 minutes.
  6. While beef cooks, shred carrots, thinly slice cucumber, and chop green onions. Prepare kimchi if using.
  7. Divide cooked rice into 3-4 bowls or meal prep containers. Top with Korean BBQ beef, shredded carrots, cucumber slices, and green onions. Sprinkle sesame seeds on top. Add kimchi or pickled veggies on the side if desired.
  8. Let cool to room temperature before sealing containers for storage. Refrigerate up to 4 days. Reheat gently in microwave, adding a splash of water if needed to keep rice moist.

Notes

Do not overcrowd the pan when browning beef to ensure caramelization. Use fresh garlic and ginger for best flavor. Add cornstarch slurry slowly while stirring to avoid lumps. Let flavors deepen overnight for meal prep. For gluten-free, substitute tamari for soy sauce. Protein swaps include thinly sliced beef, ground turkey, or tofu for vegetarian option.

Nutrition

Keywords: Korean BBQ, beef rice bowl, meal prep, quick dinner, easy recipe, ground beef, Korean cuisine, weeknight meal

Find it online: https://cravemila.com/easy-korean-bbq-beef-rice-bowl-recipe-30-minute-meal-prep-guide/