Korean Beef and Rice Bowls

Korean Beef and Rice: A bowl with shredded beef, white rice, sliced cucumbers, pickled red onions, shredded carrots, a lime wedge, and sesame seeds, garnished with green onions and black pepper, on a marble surface with a fork and cilantro nearby.

Korean beef and rice bowls are a simple, flavorful dinner with tender beef, fluffy rice, pickled cucumbers, pickled red onions, shredded carrots, and green onions. This quick recipe is great for leftovers, meal prep, or easy weeknight meals.

Course Main Course

Cuisine Korean

Keyword Korean Beef and Rice Bowls, Korean Beef Rice Bowls

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Ang Paris

Equipment

Large Skillet

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

Get Recipe Ingredients

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