Korean Beef Bowl Recipe
- By Amy Dong
- Updated May. 4, 2025
This Korean Beef Bowl Recipe is what I make on on busy weeknights, between shuttling the boys to soccer and hockey and swim. The prep is fast, the flavors are standout delicious, and leftovers make great meal prep. This dish comes together in just 20 minutes.
In This Article
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Why This Recipe Stands Out
This Korean Beef Bowl recipe is on constant rotation in my kitchen and it disappears fast! Here’s why this recipe works:
- Fast and Flavorful: Dinner’s on the table in 20 minutes, but it tastes like it’s been simmering for hours. It’s bold, savory, and packed with umami. It reminds me of Kalbi Korean BBQ Short Ribs but in a fraction of the time.
- Simple Ingredients You Can Find: With tamari, honey, sesame oil, and a few other staples, I get deep, delicious flavor without any extra effort.
- Healthy AND Hearty: I use extra lean ground beef to keep things light, but it still tastes rich and totally satisfying, just like these One-Pan Sloppy Joes.
- Everyone Wants More: Friends and family devour this every time. Add Gochujang, sesame seeds, or green onions and it turns into a build-your-own bowl moment.
- Spend Less Time in the Kitchen: It’s a quick, reliable weeknight dinner. I keep ground beef in the freezer just so I can whip this up anytime.
Key Recipe Ingredients
- Tamari Sauce – We use tamari sauce as the base for our sauce mixture. It’s a gluten-free soy sauce that has a richer, smoother flavor than traditional soy sauce.
- Honey – This adds a touch of sweetness to the sauce mixture, balancing out the saltiness of the tamari sauce.
- Asian Sesame Oil – Just a tablespoon of this oil adds a ton of nutty, aromatic flavor to our sauce mixture.
- Red Pepper Flakes – For a bit of heat, we use red pepper flakes. You can adjust the amount to your liking.
- Ground Ginger – The ground ginger not only adds flavor but also helps to tenderize the beef.
- Extra Lean Ground Beef – I almost always opt for 90% extra lean ground beef, which obliterates the need to drain the fat. A tiny bit of fat from the extra lean ground beef is good, providing flavor in the finished dish.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: Ground beef is classic, but this recipe also works great with ground turkey, ground chicken, or even crumbled tofu for a lighter or vegetarian twist.
- Tamari Swap: We love using tamari for its rich, gluten-free flavor, but low-sodium soy sauce or coconut aminos are great stand-ins if that’s what you have on hand.
- Sweeteners: I prefer honey for this recipe, but you can swap in brown sugar for this recipe.
- Heat Levels: Red pepper flakes add a nice kick, but you can dial it up with a spoonful of Gochujang, or keep it mild by using just a pinch or omitting entirely.
Step-By-Step Recipe Instructions
- Combine all sauce ingredients in a bowl and set aside.
- In a wok or skillet, sauté onion and garlic until aromatic and translucent. Add ground beef and cook until it’s halfway done.
- Pour in the sauce and stir it with the beef. Continue cooking until the beef is fully done.
- Serve over rice and add desired garnishes.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Sauce: The sauce for this Korean beef bowl can be prepared in advance and stored in the fridge for up to a week. This is a great way to save time and have the sauce ready to go when you’re ready to cook.
- Meal Prep: You can also fully prepare the Korean beef bowl and store it in individual meal prep containers. It will last in the fridge for up to 4 days, making it a great option for meal prepping lunches or dinners for the week.
- Freeze It: Another option is to freeze the cooked Korean beef. Simply let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it, just let it thaw in the fridge overnight and reheat it.
What To Serve With Korean Beef Bowl Recipe
Rice
- I love serving our Korean Beef Bowl with Instant Pot Jasmine Rice. It’s soft, fluffy, and perfect for soaking up the sweet and savory sauce.
- It also goes great with Instant Pot Brown Rice for something a bit heartier, or with Coconut Rice when we’re craving an extra hint of sweetness.
- If we’re in the mood for something zesty, we pair it with Cilantro Lime Rice. It adds a fresh, citrusy twist that works surprisingly well with the bold beef flavors.
Grains
- When we want to change things up, I like serving the beef over quinoa or farro. Both grains bring a nutty bite that balances the richness of the dish.
- It also goes great with cauliflower rice for a lighter option that still captures all the flavor of that delicious sauce.
Did you make this?
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Korean Beef Bowl Recipe
This Korean Beef Bowl Recipe is my go-to for quick, flavorful dinners. The sauce is bold, the prep is easy, and the result is always a hit! It brings takeout flavor to my kitchen in just 20 minutes!
Ingredients
For Sauce Mixture:
- ¼ cup Tamari sauce
- 2 TB pure honey
- 1 TB Asian sesame oil
- 1 tsp red pepper flakes
- ¼ tsp ground ginger
For Beef Stir Fry:
- 3 TB olive oil
- ½ cup chopped onion
- 5 cloves garlic, chopped
- 1 lb extra lean ground beef, I use 90% lean
- green onions, thinly sliced for garnishing, or toasted sesame seeds, more red pepper flakes, Gochujang Sauce
Instructions
- In a bowl, combine all sauce ingredients and stir to combine well. Set aside.
- In a wok or large skillet, heat olive oil over medium high heat until slightly smoking. Add onion and garlic, stirring 2-3 minutes or until aromatic and translucent.
- Add ground beef and stir while breaking the beef up into small bits, about 1-2 min. when beef is about halfway cooked, add your sauce mixture and stir to combine thoroughly with beef. Continue to cook until beef is browned and cooked through.
- Serve immediately over bowls of warm rice, gently mixing the beef into the rice a bit. Serve with garnishes of your choice. We recommend Gochujang sauce.
Notes
- If you’re using 90% lean ground beef, you probably won’t need to drain any fat after browning. This not only saves time but also retains the flavorful juices in your Korean beef bowl.
- We prefer tamari sauce over regular soy sauce, as it is naturally gluten free, is generally less salty, and has more depth of flavor.
- Korean beef bowl tastes best when beef is mixed into the rice so no plain rice is sitting by itself at the bottom.
- This recipe is part of our Asian Recipes Collection.
- Serve it with some Instant Pot Jasmine Rice or Cilantro Lime Rice for a delicious family meal.
Nutrition (per serving)
Serving: 1serving | Calories: 194kcal | Carbohydrates: 9g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 600mg | Potassium: 303mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
Commonly Asked Questions
What type of beef is best for this Korean beef bowl recipe?
For this recipe, we recommend using extra lean ground beef, preferably 90% lean. This will give you a flavorful and tender stir-fry without an excessive amount of fat.
How spicy is this dish?
The level of spiciness in this dish can be adjusted based on your preference. The red pepper flakes in the sauce mixture provide a mild level of heat. If you prefer it to be spicier, you can add more red pepper flakes or include Gochujang sauce as a garnish.
How long does Korean beef bowl keep?
Korean beef bowl can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness and flavor.
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- Asian Orange Beef – This 30-Minute Asian Orange Beef is tender enough for even little ones. It’s a healthy, simple, and delicious meal the entire family will appreciate.
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