Korean Beef Bowl
Okay friends, I have a little gift for you by way of a Korean Beef Bowl. This is a recipe that I would normally tuck away for my Clever Hens (clients of Sly Rooster: Creating Comfortable Cooks). It’s a delicious dish that even your pickiest eater will gobble up. It’s easy to prepare, can be reheated for staggered dinner times, and I would gamble that almost everyone’s pantry holds all of the necessary ingredients (especially if, like me, you keep a couple of pounds of ground beef in your freezer).
And it’s the ground beef that makes this Korean Beef Bowl, which I found on Damn Delicious, so quick and easy to whip up. In this riff on bulgogi, the use of ground beef eliminates the overnight marinating that sliced steak would require. Being budget-friendly is just an added bonus. Served over rice, alongside a salad with sesame ginger dressing and boom! you have yourself a meal.
You’re welcome 🙂
Korean Beef Bowl
- 1/3 c brown sugar, packed
- 1/4 c soy sauce
- 1 Tbls sesame oil
- 1/2 tsp crushed red-pepper flakes, or more to taste
- 1/4 tsp ground ginger
- 1 Tbls vegetable oil
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 green onions, thinly sliced
- Cooked rice, for serving
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add ground beef and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through and the meat absorbs most of the sauce, about 5-10 minutes.
- Serve with rice.
- Recipe can be easily doubled.
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March 9, 2015 @ 6:08 pm
I can’t believe that I forgot to comment on this dish! I made it the Monday it came out and I am making it again tonight- huge hit and super easy! Highly recommend!
March 10, 2015 @ 8:15 am
So glad it’s a hit! I’m going to add some water chestnuts next go around. Another reader added snow peas which she said was a nice addition. I’m also considering bean sprouts. Lots of variations to try.
March 3, 2015 @ 6:30 am
What an honor it would be to be part of the Finnell family regular dinner rotation!
March 2, 2015 @ 7:01 pm
I made this for din tonight and everyone loved it– thank you!!!!!