Korean Beef Bowls
Looking for more high protein dinners? Try my Fish Taco Bowls or my Bang Bang Chicken Crispy Rice Salad
Helpful Tips
Storage
Store the beef separately from rice and toppings in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months - thaw overnight and reheat in a pan.
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Substitutions
- Beef mince: Use turkey, chicken, or pork mince for a lighter option
- Gochujang: If you can't find it, use 2 tbsp sriracha + 1 tbsp brown sugar (less authentic but still tasty)
- Jasmine rice: Swap for brown rice, cauliflower rice, or quinoa
Serving Suggestions
Add steamed broccoli, bok choy, or edamame for extra veg. If you want more heat, drizzle with sriracha or add extra gochujang.
Helpful Tips
Storage
Store the beef separately from rice and toppings in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months - thaw overnight and reheat in a pan.
Substitutions
- Beef mince: Use turkey, chicken, or pork mince for a lighter option
- Gochujang: If you can't find it, use 2 tbsp sriracha + 1 tbsp brown sugar (less authentic but still tasty)
- Jasmine rice: Swap for brown rice, cauliflower rice, or quinoa
Serving Suggestions
Add steamed broccoli, bok choy, or edamame for extra veg. If you want more heat, drizzle with sriracha or add extra gochujang.
Ingredients
For the beef:
- 1 tbsp olive oil
- 500g extra lean beef mince
- Salt and pepper
For the sauce:
- 5 garlic cloves, finely grated
- 1 thumb-sized knob fresh ginger, finely grated
- 1/3 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup gochujang (Korean chilli paste which you can find at your local supermarket)
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp water (to mix with cornstarch)
To serve:
- 2 cups cooked jasmine rice
- 1 Lebanese cucumber, thinly sliced
- Pickled red onion
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds
- 4 boiled eggs, halved
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Instructions
- Bring a pot of water to a boil. Gently lower the eggs in and boil for 7 minutes for jammy yolks or 9 minutes for fully cooked. Transfer to ice water to cool, then peel and halve.
- Prepare jasmine rice according to package instructions. Keep warm.
For the sauce:
- In a small bowl, finely grate the garlic and ginger.
- Add soy sauce, rice vinegar, gochujang, and sesame oil.
- In a separate small cup, mix cornstarch with 2 tbsp water until smooth, then stir into the sauce mixture. Set aside.
For the beef:
- Heat a large frying pan or wok over high heat. Add olive oil and let it get hot.
- Add the beef mince in an even layer. Season with salt and pepper. Let it sit undisturbed for 3-4 minutes to develop a crispy, caramelised crust on the bottom. Don’t stir!
- Break up the beef with a wooden spoon and flip the pieces over. Let it crisp on the other side for another 2-3 minutes, stirring occasionally, until the beef is browned and slightly charred in spots.
- Pour the sauce over the crispy beef. Stir well to coat. The sauce will thicken within 1-2 minutes as the cornstarch activates. Once the beef is glossy and sticky, remove from heat.
To serve:
- Divide the cooked rice between 4 bowls. Top with the Korean beef. Add sliced cucumber, pickled red onion, sliced spring onions, and a sprinkle of sesame seeds.
- Serve immediately. Add extra gochujang or sriracha if you want more heat.
Notes:
15-Minute Shortcut Version: Prep boiled eggs ahead of time (they keep in the fridge for up to 5 days). Use microwave rice and store-bought pickled red onions. This gets dinner on the table in 15 minutes flat.
Quick pickled onions: Thinly slice red onion and toss with 2 tbsp rice vinegar, 1 tbsp water, and a pinch of salt. Let sit for 10 minutes while you cook.
Ingredients
For the beef:
- 1 tbsp olive oil
- 500g extra lean beef mince
- Salt and pepper
For the sauce:
- 5 garlic cloves, finely grated
- 1 thumb-sized knob fresh ginger, finely grated
- 1/3 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup gochujang (Korean chilli paste which you can find at your local supermarket)
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp water (to mix with cornstarch)
To serve:
- 2 cups cooked jasmine rice
- 1 Lebanese cucumber, thinly sliced
- Pickled red onion
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds
- 4 boiled eggs, halved
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Instructions
- Bring a pot of water to a boil. Gently lower the eggs in and boil for 7 minutes for jammy yolks or 9 minutes for fully cooked. Transfer to ice water to cool, then peel and halve.
- Prepare jasmine rice according to package instructions. Keep warm.
For the sauce:
- In a small bowl, finely grate the garlic and ginger.
- Add soy sauce, rice vinegar, gochujang, and sesame oil.
- In a separate small cup, mix cornstarch with 2 tbsp water until smooth, then stir into the sauce mixture. Set aside.
For the beef:
- Heat a large frying pan or wok over high heat. Add olive oil and let it get hot.
- Add the beef mince in an even layer. Season with salt and pepper. Let it sit undisturbed for 3-4 minutes to develop a crispy, caramelised crust on the bottom. Don’t stir!
- Break up the beef with a wooden spoon and flip the pieces over. Let it crisp on the other side for another 2-3 minutes, stirring occasionally, until the beef is browned and slightly charred in spots.
- Pour the sauce over the crispy beef. Stir well to coat. The sauce will thicken within 1-2 minutes as the cornstarch activates. Once the beef is glossy and sticky, remove from heat.
To serve:
- Divide the cooked rice between 4 bowls. Top with the Korean beef. Add sliced cucumber, pickled red onion, sliced spring onions, and a sprinkle of sesame seeds.
- Serve immediately. Add extra gochujang or sriracha if you want more heat.
Notes:
15-Minute Shortcut Version: Prep boiled eggs ahead of time (they keep in the fridge for up to 5 days). Use microwave rice and store-bought pickled red onions. This gets dinner on the table in 15 minutes flat.
Quick pickled onions: Thinly slice red onion and toss with 2 tbsp rice vinegar, 1 tbsp water, and a pinch of salt. Let sit for 10 minutes while you cook.
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