korean beef bowls

<p><em>Quick &amp; easy Korean BBQ Tempeh Rice Bowls packed with protein, veggies and full of flavour! The perfect healthy lunch or dinner for weekdays.</em></p>

Korean Bbq Tempeh Rice Bowls

oz package of tempeh (224 grams)

Korean BBQ marinade sauce

medium onion, sliced (110 grams)

spinach (60 grams)

bell peppers, thinly sliced (140-160 grams)

rice (400 grams)

scallions, sliced

sesame seeds

mayonnaise

tbsp rice vinegar

Sriracha

garlic clove,

soy sauce

Korean BBQ Tempeh Rice Bowls

Remove tempeh from package and crumble it into a bowl with your hands and set aside. 

Heat a large pan over medium high heat. Add 3 tbsp of water of 1 tbsp of oil and sauté onions for 3 minutes until semi translucent. Add in the bell peppers and cook for another 3 minutes. Add in 2 tbsp of the marinade and continue to cook until peppers start to soften, about 2 minutes. Add in the spinach and cook for 30 seconds, just until spinach begins to wilt. Remove from heat and transfer veggies to a bowl.

Place pan back on the heat, add 2 tbsp of water or oil and add in the crumbled tempeh. Pour 2/3 of the marinate over the tempeh and cook for 3-5 minutes, until tempeh soaks up all the marinade. Use a wooden spatula to move the tempeh back and forth on the pan so it doesn't burn. Taste and add more marinade as needed. Remove from heat.

To make the optional Sriracha mayo, whisk all the ingredients together in a bowl. 

Between 2 bowls, add the rice, veggies and tempeh. Garnish with sesame seeds, scallions and Sriracha mayo. Enjoy!

This recipe is outstanding! I especially appreciate that it incorporates pantry and fridge ingredients I almost always have on hand. The only thing I had to buy specifically for this was the tempeh itself. 

The complexity of the sauce was just right - I’ve seen Korean bulgogi recipes that are just soy sauce, garlic, and ton of sugar, which does NOT appeal to me. Lots of ingredients, but nothing expensive or, again, that I didn’t already have! 

The only changes I made were reducing the sugar in the marinade (which I almost always do for Asian dishes, based on my personal taste) and using a power greens blend instead of just spinach. I did not need all of the marinade which means I have some for leftovers! 

This recipe was excellent and the instructions were easy to follow. It’s the first recipe from this podcast I’ve tried and I have a feeling it will be the first of many. :-D

I still don't understand what korean bbq really is since I was told it's grilling meats on a dining table but apparently it's also a sauce? Someone please enlighten this amateur home cook/foodie LOL

Jokes aside, this recipe is incredible. The sauce looks so aesthetic on its own &amp; its flavors really come through with the sauteed veggies and in the tempeh; it's like a bomb in my mouth

Super clean, healthy and satisfying. I already know this is going to be a regular for lunches and dinners

I was (happy-)cussing up a storm eating this - it is SO good! I didn’t have vegan mayo, so I subbed it with 1/4 avocado and a few splashes of water - worked great! Definitely making this again... and again and again and again lol. I appreciate you, Lisa - thank you!!!

This Bulgogi Ground Beef recipe tastes just like Korean BBQ, but instead uses ground beef to make it super quick, easy and budget-friendly!

Bulgogi Ground Beef (Quick & Easy Korean Beef)

organic tamari ((gluten-free soy sauce))

coconut sugar

red pepper flakes

sesame oil

garlic, (minced)

ginger

beef

Optional toppings: Sliced green onions, sesame seeds, and/or sliced red chiles

In a small bowl, whisk together the tamari, coconut sugar, and red pepper flakes. Set aside.

In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.

Add the ground beef and cook, stirring constantly to break up the meat, for about 5 minutes or until completely browned.

Stir in the tamari mixture until combined. Allow mixture to simmer for about 2 minutes until heated through.

Serve warm over cooked rice, garnished with optional toppings.

These easy beef bowls are a quick and delicious Asian-inspired recipe that makes the perfect weeknight dinner. Ready in less than 30 minutes!

Easy Beef Bowls

rice

(packed) brown sugar

hoisin sauce

sriracha sauce

garlic (minced)

red bell pepper (chopped)

Garnish (optional): scallions, sesame seeds

Cook the rice according to package directions. If you have a different amount you usually make for 4 people, just make your usual amount.

Meanwhile, add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it&#x27;s cooked (approx. 8-10 minutes). If there&#x27;s a lot of excess fat, drain it.

Take the pan off the heat and stir in the sauce ingredients (sugar, hoisin sauce, soy sauce, sriracha, ginger, and garlic).

Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.

Serve the beef over the rice and garnish as desired.

This refined sugar free Easy Korean Beef Bulgogi with broccoli and red peppers is packed with flavour, satisfying textures, and ready in 30 minutes.

Easy Korean Beef Bulgogi with Broccoli

60 ml low-sodium soy sauce ((or gluten-free Tamari))

½ tbsp coconut sugar

tsp toasted sesame oil

tsp rice wine

½ tsp crushed red pepper flakes

¼ tsp ground ginger

tbsp toasted sesame oil

g beef

red bell pepper ((about 1 medium pepper))

broccoli florets ((about 1 small head))

green onion (sliced)

tsp sesame seeds

rice (for serving)

In a small bowl, whisk together the soy sauce, coconut sugar, sesame oil, rice wine, red pepper flakes, and ground ginger until emulsified. Set aside.

Bulgogi Sauce

Bring a large skillet to temperature over medium-high heat and then add the sesame oil.

Once the oil is hot, brown the beef, about 5 minutes. Drain any excess fat or water. Add the garlic and finish cooking the beef through.

Add in the bell pepper and broccoli and toss until the vegetables are just above fork tender and the broccoli is bright green.

Pour over the sauce and toss well until heated through. Remove the pan from the heat.

Serve over steamed rice and top with the sliced green onions and sesame seeds.

Beef &amp; Vegetables

Enjoy these super easy Korean Beef Bowls with the whole family. Customize to whatever toppings you like and have dinner on the table in 20 minutes.

Korean Beef Bowls

onion

brown sugar

garlic (pressed)

garlic powder

onion powder

corn starch

water

tricolor coleslaw mix

carrots

cucumber (thinly sliced, or Asian cucumber salad)

spicy mayo

yum yum sauce

Prepare the Korean sauce by combining the soy sauce, brown sugar, fresh garlic, ginger, sesame oil, garlic powder, onion powder, and red pepper flakes in a small bowl. Whisk until combined. In a separate bowl, mix the cornstarch and water until it becomes a thin paste. Then stir it into the Korean sauce.

In a large skillet, brown the ground beef and onion over medium high heat, breaking the meat up with the spoon as it cooks, until no longer pink.

Add the Korean sauce to the beef and bring to a simmer. Cook about 5 more minutes or until the sauce begins to thicken.

To prepare the Korean Ground Beef

Cook rice per package directions

Place 1/4 of the rice in the bottom of each bowl. Top with 1/4 of the korean beef, coleslaw mix, shredded carrots, and cucumber salad. Drizzle with your choice of spicy mayo or yum yum sauce.

Optional: Cook the cabbage down in a skillet to soften it if you want less crunch. Leave it raw if you enjoy the crunch (our preference!)

To assemble the bowls

Korean ground beef bowls served over rice, and ready in less then 30 minutes. This easy dinner is one of our family's favorites!

Korean Ground Beef Bowls

salt and black pepper

garlic (, minced)

Tablespoon ginger (*)

Sriracha hot sauce

green onion (, chopped)

hot cooked brown or white rice (, for serving)

cucumber (, sliced, for serving)

Heat a large skillet over medium high heat. Season beef with black pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned. Drain excess grease. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)

Add sesame oil, garlic and ginger. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce). Cook for a few minutes, allowing some of the sauce to absorb into the meat.

Add half of the chopped green onions, reserving the rest for garnish. Serve over hot cooked rice, garnished with chopped green onion.

https://content.jwplatform.com/videos/9YFhS6y2.mp4

Korean-Ground-Beef.mp4

Ready in only 15 minutes, this easy Korean Beef Bowl recipe is fresh and flavorful! It's made with ground beef cooked in the BEST simple sauce.

Korean Beef Bowl

olive oil (or sesame oil)

garlic,

soy sauce (or coconut aminos

rice vinegar

honey

red pepper flakes (optional,

black pepper

green onions

cucumbers

Sesame seeds

Make the sauce

in a small bowl, stir together the garlic, ginger, soy sauce, rice vinegar, honey, red pepper flakes (optional, for spice), and black pepper.

Cook the beef

add oil to a large skillet over medium high heat. Once hot, add the beef and let it brown, undisturbed, for 1 - 2 minutes. Then crumble the beef and cook 2 - 3 minutes more, until browned. Drain any excess grease.

Add sauce

pour the sauce into the pan with the beef. Simmer for 2 - 3 minutes, until the sauce is thickened and the beef is cooked. Simmer longer for a thicker sauce.

Serve

serve warm, optionally over rice garnished with green onions and sesame seeds. Serve with a side of grated carrots and sliced cucumbers.

These sesame soy beef bowls are so packed full of flavor that you won&#039;t want to eat anything else! Serve the beef with zucchini noodles, grated carrot and jasmine rice for a satisfying, flavor-packed bowl that comes together easily and quick!

Sesame Soy Beef Bowls

jasmine rice

chili garlic sauce

green onions (thinly sliced)

carrot (freshly grated)

zucchini squash (spiralized)

sesame seeds (for topping)

Cook the rice according to the package directions. You most likely will need 1 1/2 cups water along with a tablespoon of butter or olive oil. While the rice is cook, make the beef.

Heat a skillet over medium heat and add the ground beef. Break it apart with a wooden spoon until it's in small pieces and brown it until the fat is rendered and cooked out. Once browned, stir in the sugar, soy sauce, sesame oil, chili garlic sauce and ginger. Reduce the heat to low and toss well, cooking for 5 minutes. Stir in the green onions. Spiralize a zucchini squash and quickly toss it in with the beef, just to cook it for a minute or two. I wouldn't cook much longer - we don't want it to be mushy!

Spoon the rice in bowls and top with the beef and zoodles. Grate a bit of carrot on top. Sprinkle on the sesame seeds. Serve!

Savory, sweet, and just a little spicy—this Beef Bulgogi Bowl recipe is an easy, flavor-packed dinner with tender, saucy beef, fluffy rice, and all the fun toppings. It’s meal-prep friendly, high in protein, and completely irresistible! Find step-by-step photos and more recipe tips above.

Beef Bulgogi Bowl

olive oil

beef (lean, about 500 grams)

pear

gochujang paste (Korean chili paste)

garlic

white rice

tsp green onion (diced)

Kimchi

pickled ginger

Korean carrot salad (find the recipe here)

cucumber

Heat olive oil

Heat olive oil in a skillet over medium-high heat.

Brown ground beef

Add ground beef and cook until browned, breaking it apart with a spatula.

Whisk bulgogi sauce ingredients

In a bowl, whisk together pear, gochujang, sesame oil, brown sugar, soy sauce, ginger, and garlic. You can do this first or ahead of time.

Pour sauce over beef

Pour the sauce over the beef, stir well, and simmer for 3-4 minutes until thickened and caramelized slightly.

Serve over rice and add toppings

Serve over rice and top with green onions, sesame seeds, kimchi, pickled ginger, Korean carrot salad, and cucumbers. Feel free to swap toppings or serve a side salad.

I like it, if you can get your hands on an asian pear, go for it, but I would reduce how much you use of it since it's bigger. I used about 1/3 of one.

The pear changed the game for me when making bulgogi at home. After having it at restaurants and trying it myself, this recipe is my go-to. So easy and delicious.

https://content.jwplatform.com/videos/6uINqmjs.mp4

Savory, sweet, and just a little spicy—this Korean beef bulgogi bowl recipe is an easy, flavor-packed dinner with tender, saucy beef, fluffy rice, and all the fun toppings. It’s meal-prep friendly, high in protein, and completely irresistible, if I may say so.

Recipe video above. This has gone straight to the top of my favourite quick way to use beef mince! An easy version of Korean Beef Bulgogi, one of Korea&#039;s most famous food exports, made with ground beef rather than pricey steaks but using an authentic Bulgogi marinade so it takes a fraction of the effort and cost. I’ve made rice bowls, there&#039;s many ways to serve this - noodles, rice wraps, burritos or tacos (so trendy!). See in post for list!PS Don&#039;t skip the apple and grated onion. This is what sets bulgogi apart from generic soy + sugar + garlic &quot;Asian&quot; sauces!

Korean Beef Bulgogi Rice Bowls - the easy way

tbsp onion (, finely grated (~1/4 onion) (Note 1))

apple

garlic (, finely grated)

tsp ginger (, finely grated)

tbsp sesame oil

mirin (, omit for no alcohol (Note 3))

tsp black pepper

tsp rice vinegar ((or apple cider vinegar))

white rice ((medium or short grain, if you can))

baby spinach

carrot

avocado (, mashed)

pickled ginger (, I like pink for colour)

baby cos / romaine lettuce

tsp white sesame seeds

green onion (, finely sliced)

Sauces - Mix the Bulgogi sauce in a bowl, and the rice bowl sauce in a separate bowl.

Wilt spinach - Heat the 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach, toss with tongs until semi wilted (~30 sec), then add the rest. Toss until wilted (~ 1 minute) then remove into a bowl.

Cook Bulgogi beef - Add 1 tablespoon oil to the pan. Still on high heat, add the beef and cook, breaking it up as you go, until you no longer see raw beef.  Add the Bulgogi marinade, then let it simmer rapidly, stirring every now and then, until the sauce is mostly evaporated. Then stir regularly until the beef gets a bit of lovely caramelisation on it, but is still moist from the sauce.

Assemble - Spoon beef over rice, place spinach and carrot. Top with pickled ginger and a dollop of mashed avocado. Tuck lettuce down the side. Sprinkle with sesame seeds and green onion. Serve with sauce for drizzling all over everything before jumbling it all up and digging in!

Oh yes - very definitely an Eha-kind of recipe - thanks!  Beef is somehow right for this tho' lamb could enter the arena?  The microplane tip is worth its weight in gold.  The oh-so-fashionable bowl sounds great &gt; but I love wraps :) !  And - don't tease the poor boy or he won't do the advertising for you, Mom !!!

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