Korean BBQ Bowls Recipe
Our quick and easy Korean BBQ Bowls are made in less than 30 minutes, use fresh ingredients, and have the BEST flavor!
Ingredients
Soft Boiled Eggs:
- 4 eggs
Carrot + Cucumber Salad:
- 1 cup mini cucumbers halved & quartered
- ½ cup matchstick carrots
- 1 tablespoon rice vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Chili Garlic Mayo:
- ⅓ cup mayo
- 1 teaspoon chili garlic sauce more, if desired
Korean BBQ Beef Mixture:
- 1 pound ground beef
- 1 teaspoon garlic minced
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ 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), ½ cup matchstick carrots, 1 tablespoon rice vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper in a small bowl and set aside.
- Chili Garlic Mayo: Mix ⅓ 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, ½ teaspoon kosher salt and ⅛ teaspoon ground black pepper, mix and let it all cook for another 1-2 minutes. Add ½ 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 Bachan’s 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.
Nutrition
Calories: 532kcal | Carbohydrates: 59g | Protein: 36g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1361mg | Potassium: 632mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2948IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg
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