Quick Look at this Korean Beef Bowl with Veggies
- Ready In: 30 minutes!
- Serves: 4
- Main Ingredients: ground beef, Korean bbq sauce, carrots, cucumbers, chili garlic mayo, and perfect soft boiled eggs.
- Dietary Info: dairy-free, gluten-free
- Protein: over 35g of protein per serving!
- Best For: quick and easy weeknight dinner, meal prep
- Why You’ll Love It: On those busy weeknights, we love nothing more than making simple rice bowl recipes! Full of a delicious, tender protein, fresh veggies, fluffy rice, and a flavor-packed sauce to bring it all together. Bonus, most of the components can be prepped ahead of time to make it even easier! These ground beef Korean bbq bowls are the perfect way to wake-up your tastebuds this week!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ground Beef: love a traditional ground beef recipe, but feel free to swap it for a leaner ground turkey or ground chicken.
- Korean BBQ Sauce: we used our favorite Bachan’s Korean BBQ Sauce (which also has a gluten-free version), but any brand will work here!
- Cucumbers & Carrots: the perfect addition for that little bit of crunch and freshness!
- Chili Garlic Mayo: highly recommend serving with this creamy sauce that adds a very small touch of heat – adjust the spice level to your liking.
How To Make Korean BBQ Bowls
Step 1 – Cook the soft boiled eggs and then transfer to an ice bath until ready to serve.
Step 2 – Make the cucumber and carrot salad.
Pro Tip
A perfect jammy soft boiled egg makes a great addition to so many recipes! It gives some added protein, is done in about 6 minutes, and adds wonderful flavor. If you this is new to you, we have a full tutorial on how to soft boil an egg!
Step 3 – Mix up the chili garlic mayo; set aside.
Step 4 – Brown the ground beef, drain grease, add seasonings and bbq sauce to simmer.
Step 5 – Build the bowls over rice and any desired toppings. Enjoy!
Korean BBQ Bowl FAQs
Typically a beef bulgogi rice bowl is made with strips of beef (like thinly sliced steak), but Korean beef bowls, like this one, are made with ground beef. No marinating time needed for this quick cooking dinner!
Yes, the beef mixture, carrot and cucumber salad, and chili garlic mayo can all be prepped ahead of time and stored in the fridge. The rice can also be made ahead of time or feel free to pick-up some instant rice packets from the grocery store.
Transfer any leftovers to an airtight container and place in the fridge for 4-5 days. For best results, keep the hot items separate from the cold items for easy reheating.
Honestly, not really. The beef mixture could be kept in the freezer for up to 3 months, but the rest of the rice bowl ingredients are not freezer-friendly.
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Ingredients
Soft Boiled Eggs:
- 4 eggs
Carrot + Cucumber Salad:
- 1 cup mini cucumbers, halved & quartered
- ยฝ cup matchstick carrots
- 1 tablespoon rice vinegar
- ยผ teaspoon kosher salt
- โ teaspoon ground black pepper
Chili Garlic Mayo:
- โ cup mayo
- 1 teaspoon chili garlic sauce, more, if desired
Korean BBQ Beef Mixture:
- 1 pound ground beef
- 1 teaspoon garlic, minced
- ยฝ teaspoon kosher salt
- โ teaspoon ground black pepper
- ยฝ cup Korean BBQ Sauce
Other Bowl Ingredients:
- 4 cups cooked rice
- avocado, diced
- fresh cilantro, chopped
- extra Korean BBQ Sauce
Instructions
- Soft Boil Eggs: Bring a small pot of water to a boil. Carefully set the eggs in boiling water and let cook for 6 minutes. Use a slotted spoon to transfer them to an ice bath. Set aside.
- Carrot + Cucumber Salad: Mix 1 cup mini cucumbers (quartered), ยฝ cup matchstick carrots, 1 tablespoon rice vinegar, ยผ teaspoon kosher salt, and โ teaspoon ground black pepper in a small bowl and set aside.
- Chili Garlic Mayo: Mix โ cup mayo and 1 teaspoon chili garlic sauce in a small bowl. Taste and adjust the chili garlic amount, if needed. Set aside.
- Make Beef Mixture: Bring a cast iron skillet to a medium-high heat. Add 1 pound ground beef, break apart and move around the pan until browned. Add 1 teaspoon garlic, ยฝ teaspoon kosher salt and โ teaspoon ground black pepper, mix and let it all cook for another 1-2 minutes. Add ยฝ cup Korean BBQ Sauce and simmer until sauce thickens, about 10 minutes.
- Build Bowls: Divide rice between bowls, top with ground beef, marinated veggie salad, chili garlic mayo, cilantro and avocado. Peel and cut a soft boiled egg in half to serve on top.
- Serve: Enjoy immediately with an extra drizzle of the Korean BBQ sauce!
Notes
- Korean BBQ Sauce – we used Bachanโs Korean BBQ Sauce (they even have a gluten-free bbq sauce that works great too), but feel free to use your favorite one.
- Ground Beef – option to swap out for ground turkey or ground chicken, if you want.
- Storage – leftovers can be kept in an airtight container in the fridge for 3-4 days. Just be sure to store the fresh veggies separate from the beef mixture with rice.
Bridget says
Love this delicious rice bowl!