Korean Beef Rice Bowls
Korean beef rice bowls with shredded beef are quick, delicious, and great for busy nights when you want a takeout-style meal at home. You can use leftover Korean beef from my slow cooker recipe or pick up store-bought Korean beef to make dinner even quicker. Everyone can add their own favorite toppings like pickled veggies, sesame seeds, or fresh herbs.
You’re going to want to add this recipe to your meal plan!
❤️ Why You’ll Love This Recipe
- Ready in 15 minutes when you use leftover or store-bought Korean beef.
- Budget-friendly and better than takeout!
- This recipe is great for meal prep, easy lunches, or quick weeknight dinners.
Intro
Ingredients
- Korean Beef: Use leftover shredded crockpot Korean beef or store-bought Korean beef. You can also make these using leftover Korean meatballs.
- Rice: White rice keeps the bowls classic and simple. Jasmine rice adds a soft, fragrant flavor. Brown rice adds a little more texture and whole grain goodness.
- Pickled Veggies: Pickled Red Onions add bright color and a tangy flavor. Asian Pickled Cucumbers bring crunch, a bit of acidity, and a refreshing bite. Pickled flavors go especially well with the sweet-and-savory Korean beef.
- Shredded Carrots: They add color, crunch, and a touch of natural sweetness. Shred them yourself or use pre-shredded carrots to save time.
- Sesame Seeds: Toasted sesame seeds give the best flavor. Both white and black sesame seeds work well.
- Cilantro: This is optional but adds a nice flavor. If you don’t like cilantro, use green onions instead.
Check the recipe card for more details, including a sauce for reheating the shredded beef. You can also use your favorite store-bought Korean sauce.
Recipe Variations
Rice bowls are easy to make your own. Try adding chopped peanuts, sriracha mayo, yum yum sauce, avocado, kimchi, steamed broccoli, edamame, Asian cabbage slaw, or a fried egg for extra protein.
Missing an ingredient? Take a look at our free printable of ingredient substitutions!
Meal Prep Tips
For meal prep, divide the rice and beef into containers. Add the pickled toppings and green onions just before serving, or pack them separately.
Storing & Reheating
Store: Keep the beef and rice in an airtight container in the fridge for up to four days. Store pickled cucumbers, pickled red onions, shredded carrots, and green onions in separate containers to keep their texture.
Reheat: Microwave the beef and rice until warm, then add the cold toppings just before serving.
Not ready to make this easy leftover makeover recipe yet?
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Korean Beef and Rice Bowls
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Ingredients
For the Sauce & Beef
- 3 garlic cloves
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 1/4 teaspoon ground ginger
- red pepper flakes optional
- 1 lb shredded Korean beef leftover or store-bought
Rice Bowls
- 2 cups cooked rice white or brown
- 1 cup pickled red onions
- 2 cups Asian pickled cucumbers
- 1 cup shredded carrots
- sesame seeds for garnish
- fresh cilantro optional
- lime wedges for serving
Instructions
- In a large skillet, combine the sauce ingredients and cook over medium heat for 2 minutes.3 garlic cloves, 1/4 cup brown sugar, 1 teaspoon sesame oil, 1/4 cup soy sauce, 1/4 teaspoon ground ginger, red pepper flakes
- Add the beef and toss to coat. Continue cooking until the beef is warm throughout.1 lb shredded Korean beef
- Assemble your rice bowls with desired toppings and serve immediately.2 cups cooked rice, 1 cup pickled red onions, 2 cups Asian pickled cucumbers, 1 cup shredded carrots, sesame seeds, fresh cilantro, lime wedges
Equipment
Be sure to check out all our meal plan ideas here.
Similar Recipes
If you love takeout meals you can make at home, try our ground beef ramen noodles or steak fried rice.
