These Korean ground beef bowls are simmered ground beef meat, ground in a slightly sweet and flavorful sauce. Serve on top of rice with roasted vegetables for a quick and satisfying meal faster than take-out!
Big flavor, quick food, and delicious! This is another addition to your collection that has been sweating. I don’t feel like making the recipe for tonight.
These Korean ground beef bowls are an easy and inexpensive way to satisfy your cravings for the flavor of beef burgogi at home. The sauce has the same sweet and delicious combo, but using ground beef instead of steak will prevent the marinade from cooking quickly and quickly. This meal can be placed on the table in about 30 minutes from start to finish!
If you’ve never had Korean-style beef, you’re there for treats. It is packed with attractive and charming Feng Shui flavors of soybeans, sesame, garlic and inger, sweetened with a small amount of brown sugar.
To close it off and to boost your nutrition, I like to serve beef over rice in a sheet pan full of vibrant roasted vegetables.
Ingredients and alternatives
Ground beef: I use 90% lean-round beef, but if you’re looking for a lighter option, ground turkey or chicken is a great alternative. Ginger and Garlic: Bottle of garlic and ginger (or ginger paste) with mink are great shortcuts that save you time and effort. They work beautifully with this recipe. Sesame Oil: There is sesame oil in the Asian section of the grocery store. Add a unique and amazing flavour to a recipe like this. Cornstarch: It helps to give just a little bit of body to the sauce, so instead of sinking to the bottom of the pan, it clings to the beef. Red pepper flakes: You can easily control the spice level of this dish by adding more or less crushed red pepper flakes. If you’re giving a sensitive palette to a small thing, you can also eliminate everything together. Rice: For such a quick recipe, microwave frozen or shelf stable rice is a great way to save time. Most varieties are cooked in just 90 seconds to just a few minutes, so you can finally heat it while everything else is together. We love these bowls with long grain white rice, like jasmine and basmati. Vegetables: I like to use broccoli florets, onions and red peppers, but I go here anything. Use the vegetable combination you love. Mushrooms, zucchini, asparagus, green beans and cauliflower also work well. Gochujang sauce: Toppings of these Korean ground beef bowls optional in the Asian section of most grocery stores. A bright red, sweet, spicy sauce made from a red chili paste that adds a lot of flavor. If you choose to keep your beef mild, serve this sauce sideways so that spice lovers can add a bit of heat to the serving.
How to make a Korean ground beef bowl
Roast the vegetables. Spread the vegetables on a large rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven until tender. Make the sauce. Whisk together the sauce ingredients and set aside. Cook the beef. Cook the ground beef in a small amount of oil, stir to crush the meat, then break the meat until browned. Remove any excess grease and season with salt and black pepper. Stir in the sauce and cook for a few minutes, stirring occasionally. Decorate and serve. Sprinkle sesame seeds and green onions over the beef and serve with cooked rice and grilled vegetables.
Valerie’s Tips
Timing: If you are cooking rice from scratch (not using a microwave oven type), start first. The beef comes together quickly, so put rice and vegetables in the oven before cooking the meat.
Perfect Roasted Vegetables: Roast everything chopped into even-sized pieces. If you have onions, make sure they are not too small. Small pieces can burn before other vegetables tender. Instead, cut it into 6-8 chunks and keep it on the baking sheet. They fall apart naturally when roasted and become completely soft without being overcooked.
Texture: Cook the beef and break it when it turns brown, but don’t overmash it. Leave some chunks to make the dish even better texture.
Simmer easily: Once the sauce is added, simmer for a few minutes, then slightly thicken and cover the beef. This step adds flavor and gives the beef a slightly sticky, glass-enhanced finish.
Easier ground beef recipes
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Korean ground beef bowl
These Korean ground beef bowls are simmered ground beef meat, ground in a slightly sweet and flavorful sauce. Serve on top of rice with roasted vegetables for a quick and satisfying meal faster than take-out!
material
For ground beef in Korea
Instructions
Preheat the oven to 400°F. Cook the rice according to the packaging instructions (if you use microwave rice, you can perform this step just before serving).
Meanwhile, transfer the broccoli peppers and onion to a large rimmed baking sheet and toss them in 2 tablespoons of olive oil. Season with salt and pepper. Transfer the baking sheet to a preheated oven and roast for 20-25 minutes, or until browned, until tender, and tossed with a spatula once or twice.
While the vegetables are roasted, whisk together soy sauce, brown sugar, sesame oil, ginger, garlic, red chili flakes and cornstarch in a small bowl. Please put it aside
Heat vegetable oil in a 12-inch frying pan over medium heat. Stir occasionally, breaking the beef, leaving the meat with a thick texture (do not grind until finely ground). Remove any excess grease, bring the pan back to heat, season and season with 1/2 teaspoon salt and black pepper.
Reduces fever to medium and low. Stir and cook the soy sauce mixture, stir occasionally for 2-3 minutes, mix the sauce with the beef to make it slightly thicker. Remove from the heat and garnish with green onions and sesame seeds.
Serve the beef over grilled rice and grill the vegetables. For a delicious, spicy kick, raise the bowl of Gochan up.
Note
nutrition
Serving: 1 bowl ・ calorie: 511 kcal ・ carbohydrates: 41 g ・ protein: 30 g ・ fat: 26 g ・ Saturated fat: 9 g ・ cholesterol: 74 mg ・ sodium: 972 mg ・ potassium: 1132 mg ・ fiber: 6 g ・ sugar: twenty three g ・ Vitamin A: 2907 iu ・ Vitamin C: 217 mg ・ calcium: 130 mg ・ iron: 5 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
This post was originally published on January 11th, 2021. Updated with new text and images.
It’s adapted because it’s damn tasty
(TagStoTRASSLATE)Beef (T)Vegetables
