Korean Beef Bowl

By Brittany Mullins

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4

Published Apr 16, 2025

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This Korean beef bowl is loaded with flavor and comes together in just 30 minutes! It features ground beef cooked in a savory, umami-packed sauce, served over rice with fresh veggies, kimchi, and spicy mayo.

Korean beef served over white rice with fresh carrots, purple cabbage, cucumber and kimchi. The beef is topped with sesame seeds and green onions.

This Korean beef bowl is my kind of weeknight dinner — quick, easy, and loaded with flavor. We’re talking saucy ground beef with savory-sweet Korean-inspired flavors, layered over rice with crisp veggies, tangy kimchi, and a creamy spicy mayo drizzle. It’s kind of like a deconstructed bulgogi bowl but way faster to make.

If you love quick rice bowl recipes like my poke bowl, you’re going to be all about this one. It’s so customizable and perfect for meal prep too.

Table of Contents

Why You’ll Love This Recipe

This beef bowl is bold, balanced and packed with textures and flavors you’ll crave again and again.

  • Packed with flavor – The sauce hits all the right notes: salty, sweet, tangy and just a little spicy.
  • Quick & easy – Ready in under 30 minutes with minimal prep. Perfect for busy weeknights.
  • Meal prep friendly – Make a double batch and enjoy leftovers all week.
  • Customizable – Use your favorite veggies or swap the rice for noodles or greens.

Ingredients Needed

You only need a handful of pantry staples and fresh veggies to pull together these flavorful Korean beef bowls. Here’s everything you need:

Ingredients measured out to make Korean Beef Bowl: Ground beef, brown sugar, fish sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, cucumbers, carrot ribbons, gochujang, sesame seeds, green onion, red cabbage, rice, spicy mayo, kimchi.
  • lean ground beef – I like using 85/15 or 90/10 for a nice balance of flavor and less grease.
  • low sodium soy sauce or tamari – adds that rich umami base to the sauce. I used 25% less sodium tamari.
  • brown sugar or coconut sugar – just a touch of sweetness to balance out the spice and saltiness.
  • rice vinegar – adds a little tang and brightness to the sauce.
  • toasted sesame oil – don’t skip this! It adds that signature nutty depth.
  • gochujang – a Korean chili paste that brings a spicy, savory kick. You can find it in most grocery stores or Asian markets.
  • fish sauce – just a splash adds amazing depth and umami.
  • garlic and fresh ginger – fresh is best here for that punchy, aromatic flavor.
  • carrot ribbons, cucumbers, red cabbage – these crisp veggies add crunch and freshness to the bowl.
  • kimchi – brings tang, spice and probiotics. I love using a classic Napa cabbage kimchi.
  • spicy mayo – just mayo (I like to use the Primal Kitchen avocado oil mayo because it’s made without seed oils or artificial sweeteners), sriracha, and a splash of water to thin. Creamy, spicy, and so good.

Find the full ingredient list with measurements in the recipe card below.

Recipe Substitutions

This Korean beef bowl is super flexible, so feel free to make it your own with what you have on hand:

  • Protein swap: Not into beef? Try ground turkey or ground chicken for a lighter option. I haven’t tested this with tofu or tempeh, but they could work for a vegetarian version—just make sure to press and season them well for maximum flavor!
  • Veggies: Use what you love or have in the fridge! Shredded lettuce, sautéed mushrooms, or steamed broccoli would all be delicious additions or swaps.

How to Make a Korean Beef Bowl

The sauce mixture for the korean beef bowl mixed together in a small mixing bowl.

Step 1: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.

Cooked ground beef in a skillet. There is a wooden spoon in the skillet.

Step 2: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked.

A woman's hand pouring the sauce mixture over the ground beef in a skillet. There is a wooden spoon in the skillet.

Step 3: Add the prepared sauce to the cooked beef and stir to coat evenly. Let simmer for 2-3 minutes so the sauce thickens up slightly.

Korean beef served over white rice with fresh carrots, purple cabbage, cucumber and kimchi. The beef is topped with sesame seeds and green onions.

Step 4: Remove from heat and serve over rice or cooked cauliflower rice. Add your veggies, and kimchi. Garnish with sesame seeds and sliced green onions. Drizzle with spicy mayo and enjoy!

Brittany’s Tips!

This recipe is simple, but here are a few tips to make it even better:

  • Use lean ground beef: I like using 85/15 or 90/10 for the perfect balance of flavor and less grease. If there’s excess fat after cooking, just drain it off before adding the sauce.
  • Don’t skip the gochujang: It brings that signature Korean flavor with a little heat and tang. Start with a small amount if you’re sensitive to spice, and adjust to taste.
  • Prep your veggies ahead: This bowl comes together so quickly if your carrots are already ribboned and your cucumbers and cabbage are sliced. I like doing this while the beef cooks to save time.
Two Korean beef bowls with white rice, fresh carrots, purple cabbage, cucumber and kimchi. The beef is topped with sesame seeds, green onions and a drizzle of spicy mayo.

How to Serve Korean Beef Bowls

These Korean beef bowls are super versatile and can be enjoyed a few different ways depending on what you’re in the mood for!

  • Over rice or cauliflower rice – I love serving the savory beef over a base of jasmine rice, brown rice, or cauliflower rice for a lower carb option.
  • Make it a wrap – Skip the bowl and wrap everything up in a large collard green leaf, lettuce wrap or even a tortilla for a handheld version.
  • With an egg on top – Add a fried or soft-boiled egg on top for extra protein and richness. So good when the yolk mixes into the rice!
  • Double the veggies – Feeling extra? Serve with a side of this Asian edamame salad or my creamy cucumber salad for even more crunch and nutrients.
  • As a meal prep bowl – These make the best grab-and-go lunches. Just keep the beef, rice, veggies, and spicy mayo separate until you’re ready to heat and assemble.
Korean beef mixture cooked in a skillet topped with green onion and sesame seeds. There is a wooden spoon in the skillet.

How to Store Leftovers & Reheat

Leftovers keep super well, which makes this recipe perfect for meal prep!

  • In the fridge: Store the beef, rice, veggies, and sauce separately in airtight containers for up to 4 days. This helps everything stay fresh and prevents the veggies from getting soggy.
  • To reheat: Warm the beef and rice in the microwave or a skillet until heated through, then assemble your bowl with the fresh toppings and drizzle of spicy mayo.

Frequently Asked Questions

Is this recipe gluten-free?

It can be! Just be sure to use tamari instead of soy sauce and double check your gochujang and fish sauce—some brands contain gluten.

Can I make this without gochujang?

Gochujang adds that signature Korean flavor and heat, but if you don’t have it, try using sriracha or sambal oelek instead. Just know the flavor will be a bit different.

More Bowl Recipes

Be sure to check out all of the dinner recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

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Korean beef served over white rice with fresh carrots, purple cabbage, cucumber and kimchi. The beef is topped with sesame seeds and green onions.
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5 from 2 votes

Korean Beef Bowl

By: Brittany Mullins
This Korean beef bowl is loaded with flavor and comes together in just 30 minutes! It features ground beef cooked in a savory, umami-packed sauce, served over rice with fresh veggies, kimchi, and spicy mayo.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients  

Beef

  • 1 lb lean ground beef, I like using 85/15 or 90/10
  • ¼ cup low sodium soy sauce or tamari, I used 25% less sodium tamari
  • 2 Tablespoons brown sugar or coconut sugar
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon gochujang
  • 2 teaspoons fish sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Bowl

  • 1-2 cups carrot ribbons
  • 1-2 cups fresh cucumbers, julienned
  • 1-2 cups sliced red cabbage
  • ½ cup Kimchi
  • Sliced green onion
  • Spicy mayo, recipe below
  • Cooked white rice or cauliflower rice
  • Sesame seeds

Spicy Mayo

  • 3 Tablespoons mayo, I like avocado oil mayo
  • 1 teaspoon Sriracha
  • 1 Tablespoon water

Instructions 

  • Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.
  • In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.
  • In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.
  • Add the prepared sauce to the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
  • Remove from heat and serve over 1 cup of steamed rice or cooked cauliflower rice. Add your veggies (about ¼ cup of each: carrot ribbons, cucumbers and cabbage) and 1-2 Tablespoons kimchi. Garnish with sesame seeds and sliced green onions. Drizzle a little spicy mayo over the whole bowl and if you like spicy, you can drizzle with more sriracha or gochujang.

Notes

  • Make it low-carb: Serve these beef bowls with cauliflower rice instead of white rice.
  • Storing: Store the beef, rice, veggies, and sauce separately in airtight containers for up to 4 days. This helps everything stay fresh and prevents the veggies from getting soggy.
  • Reheating: Warm the beef and rice in the microwave or a skillet until heated through, then assemble your bowl with the fresh toppings and drizzle of spicy mayo.

Nutrition

Serving: 1/4 of recipe (w/ white rice) | Calories: 520kcal | Carbohydrates: 55g | Protein: 25g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 1315mg | Potassium: 409mg | Fiber: 3g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Korean
Keyword: korean beef bowl, korean beef bowls
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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5 from 2 votes

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Recipe Rating




4 Comments

  1. 5 stars
    Yum!! Soo good and easy, i didnt have sriacha so i subbed franks red hot and i didnt do cabbage either so subbed edamame but still super good and high protein! 🙂

    Reply

    1. Yay! That makes me so happy to hear. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I really appreciate it!

      Reply