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Korean Ground Beef Bowls

Quick, healthy, and protein-packed Korean Ground Beef Bowls made with grass-fed beef, crisp vegetables, and a sweet-savory sauce. Ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb grass-fed ground beef
  • 1/3 cup coconut aminos or tamari + water as substitute
  • 1 tbsp toasted sesame oil
  • 2 tsp honey
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1/4–1/2 tsp crushed red pepper flakes adjust to taste
  • 1/4 tsp ground ginger or 1 tsp fresh grated
  • 3 green onions sliced, green and white parts separated
  • 3 cups cooked white or brown rice
  • 1 tsp sesame seeds
  • 1 large cucumber thinly sliced or julienned
  • 8 radishes thinly sliced
  • 2 medium carrots shredded or julienned
  • Sriracha or chili-garlic sauce optional, to taste

Equipment

  • large skillet
  • Wooden spoon
  • Small mixing bowl
  • whisk

Method
 

  1. Heat a large skillet over medium-high heat. Add ground beef and cook 6–8 minutes, crumbling with a wooden spoon until browned. Drain fat.
  2. In a small bowl, whisk together coconut aminos, sesame oil, honey, rice vinegar, garlic, red pepper flakes, and ginger.
  3. Return skillet to heat. Pour in sauce and light green/white parts of green onions. Stir and cook 1–2 minutes until beef is coated and sauce simmers.
  4. Divide rice into bowls. Top with beef, cucumber, radishes, and carrots.
  5. Garnish with sesame seeds and green onion tops. Add Sriracha or chili sauce if desired.

Notes

Use tamari or soy sauce if not using coconut aminos. For vegetarian option, use tofu. Store beef mix in fridge up to 3 days or freeze up to 3 months. Reheat with splash of water.