You ever have one of those nights where you just need a meal that’s fast, satisfying, and makes everyone at the table shut up and eat? Yeah, me too. That’s where this Korean Beef Bowl saves the day.
It’s packed with flavor, high in protein, and naturally gluten-free. Plus, it’s a one-pan wonder, which means fewer dishes—my personal love language.
I first started making this because I wanted to recreate that sweet, savory, garlicky magic of Korean bulgogi without the hassle of marinating beef for hours.
Enter ground beef: affordable, easy to cook, and soaks up flavor like a champ. This dish is a perfect balance of umami goodness with just a little kick.
Serve it over fluffy rice, pile on some fresh toppings, and boom—you’ve got a restaurant-quality meal at home in under 30 minutes.
Tips for the Best Korean Beef Bowls
- Use fresh garlic and ginger—it makes a huge difference in flavor.
- For extra crunch, add shredded cabbage or radishes.
- Want more heat? Drizzle with sriracha or gochujang.
- Make it low-carb by swapping rice for cauliflower rice or zucchini noodles.
- Meal prep tip: The beef mixture stores well in the fridge for up to 4 days—just reheat and serve!
Serving Suggestions
This dish is fantastic on its own, but you can round it out with:
- A side of miso soup or a simple Asian cucumber salad.
- Some seaweed sheets for wrapping bites of rice and beef—super fun to eat!
- A refreshing drink like iced green tea or sparkling water with lime.
Korean Beef Bowls with Rice (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Description
A fast, flavorful, and gluten-free twist on Korean bulgogi, using ground beef for a quick, protein-packed dinner.
Ingredients
Serves 4
For the beef:
- 1 lb ground beef (grass-fed if possible)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- ¼ cup gluten-free tamari (or coconut aminos for soy-free)
- 2 tbsp brown sugar (or honey)
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes (adjust to taste)
- ½ tsp black pepper
- 1 tsp cornstarch (optional, helps thicken the sauce)
- 1 tbsp rice vinegar (adds a bit of tang)
- 3 green onions, sliced (reserve some for garnish)
- 1 tsp toasted sesame seeds (optional, but recommended)
For serving:
- 2 cups cooked jasmine rice (or cauliflower rice for low-carb)
- 1 small cucumber, thinly sliced
- 1 large carrot, shredded
- ½ cup kimchi (adds an extra punch)
- 1 fried egg per bowl (because everything is better with an egg)
Instructions
Step 1: Make the Rice
If you haven’t already, get that rice cooking. A rice cooker makes life easier, but stovetop works just fine. For perfect fluffy rice, rinse it well before cooking.
Step 2: Cook the Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Toss in the garlic and ginger. Stir and cook for about 1 minute until fragrant.
Step 3: Build the Sauce
- In a small bowl, mix together tamari, brown sugar, sesame oil, red pepper flakes, black pepper, rice vinegar, and cornstarch.
- Pour the sauce over the beef. Stir well and let it simmer for 2–3 minutes until slightly thickened.
- Stir in most of the green onions and sesame seeds, reserving some for garnish.
Step 4: Assemble the Bowls
- Divide the cooked rice between bowls.
- Spoon the beef mixture over the top.
- Add fresh veggies—cucumber, carrots, and kimchi.
- Top with a fried egg for extra richness.
- Sprinkle with reserved green onions and sesame seeds.
Notes
Easily customizable—add more spice, swap the rice, or make it vegetarian with tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
