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Tender ground beef cooked in a savory, sweet, and garlicky sauce, served over fluffy rice. This one-pan wonder is a weeknight dinner hero, ready in just 20 minutes from start to finish.
For 4 servings
Prepare the Sauce
Brown the Beef
Add Aromatics and Sauce
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Tender ground beef cooked in a savory, sweet, and garlicky sauce, served over fluffy rice. This one-pan wonder is a weeknight dinner hero, ready in just 20 minutes from start to finish.
This korean recipe takes 25 minutes to prepare and yields 4 servings. At 640.3 calories per serving with 36.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Substitute the ground beef with ground chicken, turkey, or pork. You can also use thinly sliced sirloin or ribeye for a more traditional bulgogi-style bowl.
Stir-fry some chopped broccoli, bell peppers, or shredded carrots with the beef during the last few minutes of cooking for added nutrients and crunch.
Replace the brown sugar with an equal amount of honey or maple syrup for a different flavor profile.
For a spicier kick, increase the amount of gochujang to your liking or add a pinch of gochugaru (Korean chili flakes) along with the sauce.
Ground beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The combination of carbohydrates from the rice and protein from the beef offers a balanced and sustained energy release, making it a perfect meal to refuel your body.
Beef is a natural source of essential B-vitamins, particularly B12, which is crucial for healthy nerve function and the formation of red blood cells.
Each serving of this Korean Beef Bowl contains approximately 550-600 calories, including the rice. The exact number can vary based on the leanness of the beef and the type of rice used.
This dish can be part of a healthy, balanced diet. It's a great source of protein and provides energy from carbohydrates. To make it healthier, use lean ground beef, low-sodium soy sauce, and serve it with plenty of steamed or stir-fried vegetables.
Yes, absolutely. To make this recipe gluten-free, simply substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. Also, ensure your gochujang is gluten-free, as some brands may contain wheat.
Ground beef with an 85/15 lean-to-fat ratio is ideal as it provides great flavor and moisture. However, you can also use leaner ground beef, ground sirloin, or even thinly sliced beef like sirloin, ribeye, or flank steak for a different texture.
Store leftover beef and rice in separate airtight containers in the refrigerator for up to 4 days. To reheat, microwave until warmed through, or gently heat the beef in a skillet over medium-low heat, adding a splash of water if it seems dry.