Easy Korean Beef Bowls

These Korean Beef Rice Bowls are a quick high-protein meal loaded with kimchi, yum yum sauce, veggies and sesame seasoned ground beef.

This dish looks super impressive, but it comes together in just 30 minutes! It’s big on flavour and the presentation can be really jazzed up. I find it so satisfying, and so easy!

Why you’ll love this recipe

• Quick flavour bomb: You’ll get Korean-inspired flavour in just 30 minutes.
• So easy to customize: You can serve it with white or brown rice, swap the beef for ground turkey, or dial up the heat with extra kimchi.

Ingredients and substitutions

Beef Seasoning

• Extra-lean ground beef – You can substitute this with ground turkey, chicken, pork or a plant-based ground meat alternative.
• Soy sauce – Use tamari for a gluten-free option, or try coconut aminos or low-sodium soy sauce.
• Gochujang – Swap with sriracha, sambal oelek, chili garlic sauce, or red pepper flakes if needed.
• Garlic – You can use garlic powder or pre-minced jarred garlic in place of fresh.
• Sesame oil – Toasted sesame oil adds more depth, or you can use avocado oil in a pinch.

Rice

• White rice – Try jasmine or basmati rice for extra aroma, or go for brown rice, quinoa, or cauliflower rice for a healthier base.
• Butter – Replace with ghee, olive oil, or vegan butter if preferred.

Yum Yum sauce

• Light mayo – Full-fat mayo works just as well, or you can use vegan mayo or plain Greek yogurt.
• Ketchup – Try tomato paste with a touch of honey or sugar as a substitute.
• Vinegar – Swap with rice vinegar, apple cider vinegar, or white wine vinegar.
• Garlic powder – Onion powder or a tiny bit of grated fresh garlic can be used instead.

To serve

• Carrot matchsticks – Shredded carrots or thinly sliced bell peppers also work well.
• Red cabbage – You can use green cabbage, shredded romaine, or a coleslaw mix.
• Cucumber – Swap with thinly sliced zucchini, radishes, or celery for crunch.
• Kimchi – Use pickled daikon or sauerkraut, or skip it for a milder flavour.
• Green onions – Chopped chives or finely diced shallots are great alternatives.
• Sesame seeds – Try chopped peanuts, sunflower seeds, or just leave them out if you don’t have any.

How to make Korean beef bowls

Step 1: Cook the rice.

Cook the rice in a rice cooker or on the stove.

Step 2: Prep the veggies.

Cut your veggies and set aside.

Step 3: Make the yum yum sauce.

Add the sauce ingredients and mix well.

Step 4: Cook the beef.

Sauté the beef in a skillet until cooked through. Build your bowls with rice, vegetables, and beef, and drizzle sauce on top.

Frequently asked questions

Do I have to serve this over rice?

Not at all! These bowls are great over noodles, cauliflower rice, or even wrapped up in lettuce leaves for a lighter option.

Is this recipe budget-friendly?

Definitely! Ground beef is affordable, and you can use whatever veggies are on sale or already in your fridge.

Can I turn this into a vegetarian meal?

Absolutely! Swap the beef for crumbled tofu, tempeh, or lentils seasoned the same way.

What to serve with this dish

These bowls are filling enough to stand alone, but if you’re in the mood for a little extra, here are some easy side dish ideas to complete the meal:

• Salads like Shaved Brussels Sprout Salad, The Best Creamy Pea Salad or Healthy Sweet Potato Salad
• Veggies like Baked Buffalo Cauliflower Recipe, Air Fryer Asparagus Recipe or Easy Crockpot Baked Potatoes

How to store and reheat

Make ahead: Cook the beef and rice in advance, then store separately from the fresh veggies and assemble when ready to eat.

Store: Keep leftovers in airtight containers in the fridge for up to 4 days.

Reheat: Warm the beef and rice in the microwave or a skillet, then add fresh toppings after reheating.

Freeze and reheat from frozen: Freeze the cooked beef and rice in portions for up to 3 months; thaw overnight in the fridge and reheat before assembling with fresh veggies.