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Flavorful Korean Beef Bowl Recipe Easy Homemade Tangy Kimchi Meal

Korean beef bowl - featured image
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A quick and easy Korean beef bowl featuring savory caramelized beef with a tangy kimchi topping, perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 1 lb (450 g) ground beef (85% lean preferred)
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) soy sauce (low-sodium recommended)
  • 2 tbsp (25 g) brown sugar
  • 1 tbsp (15 ml) sesame oil
  • 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)
  • 1/4 tsp (1.25 ml) ground black pepper
  • 1/2 small onion, finely chopped
  • 2 green onions, thinly sliced (for garnish)
  • 1 cup (150 g) kimchi, chopped
  • 1 tsp (5 ml) kimchi juice (optional)
  • 2 cups (370 g) cooked jasmine or short-grain rice
  • Optional sesame seeds (for garnish)
  • Optional sliced cucumber or shredded carrots (for freshness and crunch)

Instructions

  1. Cook 2 cups (370 g) of jasmine or short-grain rice according to package instructions, about 15-20 minutes. Fluff with a fork and keep warm.
  2. In a small bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, crushed red pepper flakes (if using), and ground black pepper. Stir until sugar dissolves.
  3. Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Break beef apart and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  4. Pour the sauce mixture over the cooked beef. Stir and simmer for 2-3 minutes until sauce thickens and coats the beef.
  5. Divide warm rice into serving bowls. Spoon Korean beef over rice. Top with chopped kimchi and drizzle kimchi juice if available.
  6. Garnish with sliced green onions and sesame seeds. Add optional fresh veggies like cucumber slices or shredded carrots.
  7. Serve immediately while warm.

Notes

Use low-sodium soy sauce to keep salt balanced. Drain excess fat from beef to avoid greasiness. Fresh garlic enhances flavor. Adjust heat with red pepper flakes or add gochujang for spicier version. Kimchi should be crunchy and well-fermented for best texture and flavor. Serve immediately for best taste. Leftovers keep well for up to 3 days; store kimchi separately to prevent sogginess.

Nutrition

Keywords: Korean beef bowl, kimchi, easy Korean recipe, quick dinner, ground beef recipe, tangy kimchi, weeknight meal

Find it online: https://flurpchef.com/flavorful-korean-beef-bowl-recipe-easy-homemade-tangy-kimchi-meal/