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A quick and easy Korean Beef Bowl inspired by bulgogi that takes 15 minutes from start to finish. It’s sweet, savory, slightly spicy, budget-friendly, and perfect for weeknights.

Ingredients

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  • 1/4 cup packed brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes (adjust for spice preference)
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, finely minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds (for garnish)

Instructions

  1. Whisk together brown sugar, reduced-sodium soy sauce, sesame oil, crushed red-pepper flakes, and ground ginger until smooth.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. Add finely minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
  4. Add ground beef, crumble and cook until browned, about 3 to 5 minutes; drain off any excess fat.
  5. Pour in the sauce and add thinly sliced green onions, stirring to combine.
  6. Simmer for about 2 minutes until the mixture is heated through and glossy.

Notes

Leftovers can be refrigerated in an airtight container for 2-3 days or frozen for 2-3 months., To reheat from the fridge, warm in a skillet over medium-low heat with a splash of water or microwave in short bursts with additional water., For reheating frozen portions, thaw overnight in the fridge or gently warm in a covered skillet or microwave defrost mode before full reheating., Cook the beef completely and cool before refrigerating, keep rice separate, and add fresh toppings like fried eggs or green onions just before serving for best results., Served best over steamed white rice, in romaine lettuce cups, or with steamed broccoli., Optional additions: fried egg, extra green onions, sesame seeds, hot pepper paste for spice., Versatile for mixing into fried rice, salads, or alongside Korean cheese corn or potstickers.

Nutrition

Find it online: https://theproteincook.com/korean-beef-bowl/