Easy Korean Beef Bowl

This Korean Beef Bowl is the super quick-and-easy version of the traditional Beef Bulgogi. With only a 15-minute cook time and a few simple ingredients, this dish will be your new favorite go-to weeknight meal!

Total Time

15min

3.5

4 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

2 Tbsp

Cooking Oil

•

1 lb

Ground Beef

•

2 Tbsp

Light Soy Sauce

•

2 Tbsp

Brown Sugar

•

3 Tbsp

Sesame Oil

•

1/2 cup

Chopped Scallions

•

to taste

White Sesame Seeds

(optional)

•

to taste

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat.

Add Ground Beef (1 lb) to the wok. Spread the ground beef out as much as possible into a thin layer so it cooks quickly and evenly. Stir-fry the ground beef until fully cooked.

Add Light Soy Sauce (2 Tbsp) , Brown Sugar (2 Tbsp) , and Sesame Oil (3 Tbsp) . Stir well to combine all the ingredients.

Transfer the ground beef to a serving dish. Garnish with Scallions (1/2 cup) , White Sesame Seeds (to taste) , and Crushed Red Pepper Flakes (to taste) .

Serve immediately over steamed rice. Enjoy!

Author's Notes

For a low-carb option, serve with cauliflower rice or lettuce wraps!

These Korean Beef Bowls will keep in the fridge for about 3–4 days. To reheat, add about 1 Tbsp of water to the rice, then microwave for about 2 minutes. The water will help to steam the rice to make it nice and fluffy.

To freeze the ground beef, allow the beef to cool completely, then pack it into Ziploc bags (without the rice). This can keep in the freezer for up to 4 months. To reheat, simply thaw then microwave or stir-fry the ground beef.

Nutrition Per Serving

CALORIES

470

FAT

35.6 g

PROTEIN

30.2 g

CARBS

7.6 g