There’s nothing like revisiting a recipe you love. These Korean Beef Bowls are just that. I created this meal a while back by morphing several different recipes together.
Now, sometimes when I do this, it turns out great. Other times my creativity gets the best of me and disaster ensues. These Korean Beef Bowls though, are not a disaster.
The combination of a sweet and spicy sauce with ground beef creates a flavor profile that is to die for. Add the vibrant and crunchy slaw on top and you’ve got a variety of textures and flavors that together create a really balanced and tasty bowl.
My homemade Teriyaki Sauce is very similar to the one used in this recipe. and can be found in these Shrimp Tacos. Check it out for another tasty recipe that incorporates similar flavors!
Korean Beef Bowl
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes (1 tsp. for more spice)
- 1 Tbsp. sambal (Asian chili paste – optional)
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- 1 cup uncooked brown rice
- 1 cups light coconut milk
- 1/2 cup water
- 1 tsp. salt
- 1 Tbsp. coconut oil
- 2 cups red cabbage, thinly sliced
- 2 cups Napa cabbage, thinly sliced
- 1 cup shredded carrots
- 2 bell peppers, thinly sliced
- 6 green onions, chopped
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce (use gluten-free if needed)
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1 teaspoon Sriracha sauce (Thai hot sauce – optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- In a rice cooker or on the stove, combine brown rice with light coconut milk and water. Cook for time listed on rice package.
- Thinly slice red bell pepper, red cabbage and napa cabbage
- Shred carrots using either a mandolin, food processor or grater
- In a large bowl combine honey, peanut butter, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, sriracha, fresh ginger and garlic. Mix until smooth.
- Add chopped vegetables to large bowl with dressing in bottom. Toss to dress the slaw. Set aside until ready to serve
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, sambal (optional) and pepper. Pour over the ground beef and let simmer on low-medium heat for 5 minutes
- When rice is cooked, fluff and combine with 1 Tbsp. coconut oil and 1 tsp. of salt. Cover until ready to serve.
- Serve over coconut rice with slaw and garnish with green onions, chopped peanuts or sesame seeds.