Description
This Korean Beef Bowl is a flavorful and quick-to-make stir fry dish featuring ground beef cooked with a savory and spicy sauce made from soy sauce, gochujang, mirin, and sesame oil. Perfectly paired with steamed rice and garnished with spring onions and toasted sesame seeds, it’s a delightful meal that brings authentic Korean flavors to your table in just 20 minutes.
Ingredients
Units
Scale
Main Ingredients
- 10 oz Ground beef (about 280-300 grams)
- 1/2 large sweet onion, cut into small dices
- 1 tbsp grated garlic
- 3 spring onions, thinly sliced
- 1 red chili, thinly sliced
- Salt to taste
- 1/4 tsp black pepper
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil (sunflower, canola, peanut or vegetable oil)
Stir Fry Sauce
- 2 tbsp light soy sauce
- 1 tbsp mirin (Japanese rice cooking wine, see notes for substitutes)
- 1 tbsp gochujang (Korean fermented chili paste, see notes for substitutes)
- 1 tsp sesame oil
- 1 tbsp sugar
Instructions
- Prepare the Sauce: In a small mixing bowl, combine the soy sauce, sesame oil, sugar, mirin, and gochujang. Mix thoroughly until the sugar and gochujang are well dissolved. Set aside to allow the flavors to meld.
- Prep the Vegetables: Finely chop the garlic, dice the onion into small pieces, and thinly slice the spring onions and red chili. These fresh ingredients provide essential layers of flavor and texture.
- Cook the Aromatics: Heat a wok or large pan over medium-high heat. Add 2 tablespoons of vegetable oil, then stir fry the diced onions until they become slightly tender. Add the grated garlic and stir for a few seconds until fragrant, avoiding burning.
- Cook the Ground Beef: Add the ground beef to the pan and stir fry for 3 to 4 minutes, breaking it up with your spatula, until the meat is mostly cooked and no longer pink.
- Add the Sauce: Whisk the prepared stir fry sauce once more and pour it evenly over the meat in the pan. Toss quickly to combine all the ingredients so the beef is evenly coated and absorbs the sauce flavors.
- Finish Cooking: Stir in the sliced red chili and spring onions. Continue to stir fry everything together for another 1 minute, allowing the chili’s heat and fresh onion aroma to permeate the dish.
- Add Final Touches: Turn off the heat and sprinkle the toasted sesame seeds over the beef. Give a gentle toss to incorporate the seeds, which add a nutty flavor and subtle crunch.
- Serve: Transfer the Korean beef to serving plates over hot steamed rice to create a satisfying dinner bowl. Optionally, garnish with extra chopped spring onions and toasted sesame seeds for added freshness and texture.
Notes
- Mirin: A Japanese rice cooking wine that adds sweetness and depth. Substitute with dry sherry, sweet marsala wine, or Chinese Shao Xing rice wine. For a non-alcoholic version, replace with a splash of rice vinegar and a dash of sugar.
- Gochujang: A Korean fermented chili pepper paste essential for authentic flavor. If unavailable, try Thai Sriracha sauce as a spicy alternative, though the taste will vary.
Nutrition
- Serving Size: 1 bowl (half recipe)
- Calories: 580 kcal
- Sugar: 12 g
- Sodium: 1173 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 101 mg
