These Korean ground beef bowls are easy to make and very customizable. This is one of my family’s favourite meals! They’re delicious!
These Korean ground beef bowls may just be my family’s favourite meal at the moment. Of course, this changes on a pretty regular basis. Basically, we like food.
But these bowls were definitely a hit, and there would be no complaints if I served them weekly. They’re so delicious.
We love Korean ground beef, but I think this bowl version is even better.
This recipe is so easy to make and tastes amazing. We will be making this one on repeat!
What can I serve with Korean ground beef?
The beauty of serving Korean beef as a “make your own bowl” recipe, is that you don’t have to worry about side dishes! No wondering what to serve with the main course here. It’s a full meal in a bowl.
We love this Korean ground beef served with all the toppings. Two different sauces, cooked rice or quinoa, shredded cabbage, avocado slices, chopped cucumbers, green onions, cilantro, and some lime wedges on the side. The more toppings the better around here!
What veggies go in a Korean beef bowl?
We like cucumber, cabbage (we use the coleslaw mix you can buy already shredded), avocado, cilantro, and green onions in our bowls. But this is a very customizable recipe.
If you don’t like one of those veggies feel free to leave it out. Or add something else if you’d prefer. We’ve added shredded carrots, or sliced bell peppers and they’re both great. I think mixed greens would be fantastic here too.
How to make Korean Ground Beef Bowls:
- The ingredient list is long for this recipe, but don’t let that scare you! It’s all incredibly easy to make and really doesn’t take very long.
- You can make the sauces earlier in the day, or a day or two ahead of time if you’d like. They will keep in the fridge for 1-2 weeks (depends on the date your sour cream is good until).
- If you only want to make one sauce, you can definitely do that. I would recommend doubling the recipe for the sauce if you only make one though. We do like having both sauces when we make these though, they go well together.
Here are some more great 30 minute meals for you:
- Easy Buddha Bowl Recipe
- Instant Pot Hoisin Chicken Lettuce Wraps
- Chinese Lemon Chicken
- Instant Pot Butter Chicken
- Peanut Noodles
Korean Ground Beef Bowls
These Korean ground beef bowls are easy to make and very customizable. This is one of my family's favourite meals! They're delicious!
Ingredients
For the Korean beef:
- 1 1/2 pounds (680g) lean ground beef
- 1/2 cup chicken broth
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar, lightly packed
- 1 tablespoon sesame oil
- 1/8 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon coarse black pepper
- 4 cloves garlic, finely minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons corn starch
For the cilantro lime sauce:
- 1/2 large avocado
- 2 tablespoons olive oil
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons water
- 1 tablespoon lime juice (1 lime)
- 1 clove garlic, minced
- 1/4 cup chopped cilantro
For the garlic sriracha sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon sriracha sauce
- 1/2 tablespoon lime juice (1/2 lime)
- 1 clove garlic, minced
For serving:
- Cooked rice or quinoa
- Shredded cabbage or coleslaw mix
- Chopped cucumber
- Chopped cilantro
- Avocado slices
- Chopped green onions
- Lime wedges
Instructions
For the beef:
- In a large skillet, cook the ground beef over medium heat, stirring and breaking it up as it cooks, until no pink remains. Drain the grease from the skillet.
- In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, sesame oil, red pepper flakes, garlic powder, onion powder, pepper, garlic, ginger, and corn starch until well combined.
- Pour the sauce over top of the browned ground beef and cook, stirring, over medium heat, for 3-4 minutes, until the sauce has thickened.
For the cilantro lime sauce:
- Blend together the avocado, olive oil, sour cream, water, lime juice, garlic, and cilantro until smooth.
For the garlic sriracha sauce:
- Whisk together the mayonnaise, sour cream, sriracha sauce, lime juice, and garlic until smooth and well combined.
For serving:
- We like to serve this meal as a “make your own bowl” style dinner. Pile your bowls with Korean ground beef, rice or quinoa, shredded cabbage, chopped cucumber, cilantro, avocado slices, green onions, and both sauces (or just one sauce if you prefer).
- Leftovers keep well for 2-3 days in the fridge.
Notes
If you prefer, you can serve this with just one of the sauces. If you do this, double the recipe for that sauce so you have enough.
Source: Adapted from my Korean Ground Beef recipe. Sauce recipes from Mel's Kitchen Cafe.
Recommended Products
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1/6 recipeAmount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 23mgSodium: 1052mgCarbohydrates: 37gFiber: 6gSugar: 14gProtein: 14g
Nutrition Information is estimated based on ingredients used and may not be exact.