Korean Beef Bowl

Get ready for the ultimate weeknight dinner hero! This Korean Beef Bowl delivers all the crave-worthy flavors of your favorite Korean BBQ joint, but in a fraction of the time and right from your own kitchen.

The secret? A perfectly balanced sauce that’s sweet, savory, and just a touch spicy, coating tender ground beef that soaks up every bit of flavor. When that aromatic garlic hits the pan, you’ll understand why this recipe has become a viral sensation.

Ingredients

For the Sauce:

• ¼ cup brown sugar, packed
• ¼ cup reduced sodium soy sauce
• 2 teaspoons sesame oil
• ½ teaspoon crushed red-pepper flakes
• ¼ teaspoon ground ginger

For the Beef:

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 pound ground beef (80/20 recommended)

For Garnish:

• 2 green onions, thinly sliced
• ¼ teaspoon sesame seeds

Equipment:

• 1 large cast iron skillet

Steps

1. Prepare the sauce by whisking together brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger in a small bowl until the sugar begins to dissolve, about 30 seconds. The sauce should be smooth with no sugar granules visible.
2. Heat vegetable oil in a large cast iron skillet over medium-high heat (375°F/190°C). You’ll know it’s ready when a drop of water sizzles on contact.
3. Add minced garlic and cook for 1 minute, stirring constantly. Watch carefully – garlic burns quickly and bitter burnt garlic will ruin the dish.
4. Add ground beef to the hot pan. Break it into small, even pieces with a wooden spoon as it cooks for 3-5 minutes until no pink remains. Pro tip: Don’t overcrowd the pan or the meat will steam instead of brown.
5. Carefully drain excess fat, leaving about 1 tablespoon in the pan for flavor. Too much fat will make the final dish greasy.
6. Pour in the prepared sauce mixture and add half the sliced green onions. Simmer for 2 minutes until the sauce thickens slightly and coats the meat evenly.
7. Serve immediately over hot rice, garnished with remaining green onions and sesame seeds. The beef should be glossy and the sauce should be thick enough to cling to the meat.

Smart Swaps

• Use ground turkey for a leaner option (add 1 tablespoon oil to maintain moisture)
• Substitute coconut aminos for soy sauce (use ⅓ cup as it’s less salty)
• Try maple syrup instead of brown sugar for a natural sweetener

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons monk fruit sweetener
• Use cauliflower rice instead of regular rice (reduces carbs by 30g per serving)
• Add extra vegetables like 1 cup shredded cabbage to increase fiber
• Portion size: limit to ¾ cup serving for approximately 15g carbs

Pro Tips

• Freeze beef for 15 minutes before cooking for easier breaking up
• Toast sesame seeds in a dry pan for 2-3 minutes to enhance flavor
• Make sauce up to 3 days ahead and store in an airtight container
• Double the recipe and freeze portions for up to 3 months