Korean Beef Bowl

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Korean beef bowls are a tasty and quick meal you can make at home. This easy recipe takes just 15 minutes to cook and is packed with flavor. You’ll love the mix of tender beef, crisp veggies, and a yummy sauce over rice.

With simple ingredients like ground beef, garlic, ginger, and veggies, you can create a delicious dinner in no time. The sauce combines soy sauce, brown sugar, and gochujang for a perfect balance of salty, sweet, and spicy flavors. Give this recipe a try for a fast weeknight meal that’s sure to become a family favorite.

Exact Ingredients List

Here’s what you’ll need to make this tasty Korean beef bowl:

• 1 pound lean ground beef (93% lean)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean red chili paste)
• 1/4 teaspoon crushed red pepper flakes
• 1 cup thinly sliced carrots
• 1 red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• Cooked white rice, for serving
• Sesame seeds, for garnish

You’ll love how these simple ingredients come together to create a flavorful meal. The lean ground beef keeps it light, while the garlic and ginger add a punch of flavor.

The sauce is a perfect blend of sweet and savory, with a hint of heat from the gochujang and red pepper flakes. Fresh veggies add crunch and color to your bowl.

Don’t forget to cook some rice to serve with your beef mixture. It soaks up all the yummy sauce!

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 5-7 minutes until browned. Drain extra fat.

Add minced garlic and grated ginger to the beef. Stir for about 1 minute until you smell the aroma.

Mix the sauce in a small bowl:

• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 1/4 tsp red pepper flakes

Pour the sauce over the beef and mix well. Let it simmer for 3-5 minutes until it thickens a bit.

Add 1 cup sliced carrots, 1 sliced red bell pepper, and half the green onions. Cook for 2-3 minutes, stirring often. The veggies should still be crisp.

Serve your Korean beef over white rice. Top with the rest of the green onions and some sesame seeds. Enjoy your quick and tasty meal!

Possible Substitutes List

You can easily swap out ingredients in this Korean beef bowl recipe. Here are some tasty options:

Protein:

• Ground turkey or chicken instead of beef
• Tofu crumbles for a vegetarian version

Veggies:

• Broccoli florets instead of bell peppers
• Sliced zucchini in place of carrots
• Snap peas for extra crunch

Sauce ingredients:

• Honey instead of brown sugar
• Apple cider vinegar in place of rice vinegar
• Sriracha sauce if you can’t find gochujang

Grain options:

• Brown rice or quinoa instead of white rice
• Cauliflower rice for a low-carb meal

Don’t have sesame oil? Try olive oil instead. No fresh ginger? Use 1/4 teaspoon of ground ginger. Feel free to mix and match these swaps to make the dish your own!

How To Make It Diabetes-Friendly

To make this Korean beef bowl more diabetes-friendly, you can make a few simple swaps. Use lean ground turkey instead of beef to cut down on saturated fat. Replace the brown sugar with a sugar-free sweetener like stevia or monk fruit.

Cut the amount of rice in half and add more veggies. Try cauliflower rice as a low-carb option. Double the carrots and bell peppers, and add some zucchini or mushrooms for extra nutrients and fiber.

Choose low-sodium soy sauce to reduce salt intake. You can also use less sauce overall. Try 1/4 cup instead of 1/2 cup to lower the sodium content even more.

Here’s a quick comparison of changes:

These tweaks will help keep blood sugar levels more stable while still giving you a tasty meal. Remember to watch your portion sizes too!

Tips, Tricks & Storing

Prep your ingredients before you start cooking. Chop the veggies and measure out the sauce ingredients. This will make the cooking process smoother and faster.

Try using different veggies to mix things up. Broccoli, snap peas, or mushrooms work great in this dish. You can also swap ground beef for chicken or pork if you prefer.

Make extra sauce and store it in the fridge. It’ll keep for up to a week and is great for quick meals.

To save time, cook the rice while you’re preparing the beef mixture. This way, everything will be ready at the same time.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water if needed.

For meal prep, divide the beef and rice into separate containers. Add the veggies raw to keep them crisp. Heat up just before eating.

Freeze portions for later use. They’ll last up to 3 months. Thaw in the fridge overnight before reheating.

Adjust the spice level to your taste. Add more gochujang for extra heat, or reduce it for a milder flavor.