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GET IT NOWLooking for a new addition to your fast and healthy dinner lineup? Say hello to my Korean beef bowl recipe! It ticks all the boxes for me. Quick and easy? Check. Full of flavor? Check (thanks, garlic, ginger, and sesame oil!). Not too many ingredients? Yep, that too. Affordable? Definitely. It’s all the things I love about bowl meals, rolled into one. I like to serve my Korean ground beef over cauliflower rice to keep it light, but you can opt for regular rice if you like!
Why You’ll Love My Korean Beef Bowl Recipe
- Perfect balance of flavors – It’s savory. It’s (a little) sweet. It’s nutty. It’s umami. This dish has many of my go-to Asian-inspired cooking vibes, and you’re going to love them.
- Variety of textures – My favorite part is how the tender, juicy, ground beef gets a little crispy from the stir fry sauce. But you’ve also got cool, fresh cucumbers and soft cauli rice to tie it all together.
- Made in one pan – Say goodbye to piles of dishes! You can make my Korean beef bowl in one pan for easy cleanup.
- Fresh, light meal – My recipe is naturally gluten-free, has no refined sugar, and it’s packed with protein and veggies. It will leave you feeling… just good.
- Ready in just 20 minutes – Just like my burger bowl and egg roll bowl, using ground beef helps this one come together fast. It takes me only 20 minutes from start to finish. Your busy weeknights will thank you!
Ingredients & Substitutions
Here I explain the best ingredients for my Korean beef bowl, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Korean Ground Beef:
The beef is the heart of my recipe. You can build your bowls however you want, but it’s the meat that makes it shine! You’ll need:
- Ground Beef – You can really use any type of ground meat you’ve got (like ground turkey, ground chicken, or ground pork), but this is a Korean beef bowl, so I recommend using beef! Thinly sliced flank steak or skirt steak would also work nicely, though.
- Olive Oil – For your pan. Any heat-safe oil will work.
- Garlic – I used fresh garlic for the best flavor, but you can swap in 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
- Coconut Aminos & Beef Broth – Together, these make up the base of the sauce and give my Korean ground beef those savory, sweet, and umami flavors. I prefer coconut aminos as a healthier soy sauce substitute, but feel free to use conventional low-sodium soy sauce or tamari instead. You can also swap in bone broth instead of regular, for an even richer sauce.
- Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil here, but regular also works.
- Seasonings – I add ground ginger for fruity sharpness, crushed red pepper flakes for heat, and sea salt because… always. You can substitute a tablespoon of fresh grated ginger instead of ground (saute it together with the garlic), or omit the red pepper flakes if you don’t want it spicy.
VARIATION: Make the sauce sweeter!
The coconut aminos already contributes very mild sweetness, but if you like it more sweet, adding 1-2 tablespoons of honey (or my natural sugar-free honey) pairs nicely with the other flavors here.
The Base:
I use cauliflower rice for my base. I love that it’s light and cooks quickly in the same pan as the beef, with just a little olive oil, sea salt, and black pepper. You can also use leftover cooked cauliflower rice or frozen cauliflower rice.
If you prefer your Korean beef bowls with regular white or brown rice, just cook it using your favorite method and use that as the base instead. They are amazing with my easy fried rice for something more hearty.
Toppings:
Feel free to customize these bowls however you’d like! I top mine with a fanned out cucumber, and a sprinkle of sliced green onions and sesame seeds.
You can mix it up and throw in shredded carrots, thinly sliced radishes, leftover stir fry vegetables or sauteed broccoli, or a fried egg on top to make it more filling. Once, I even added sauteed shiitake mushrooms.
How To Make Korean Beef Bowls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the cauliflower rice. In a large wok or skillet over medium-high heat, cook the cauliflower rice in olive oil until tender. (Or just cook your favorite rice instead.) Transfer to bowls and cover to keep warm.
- Make the sauce. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside, but make sure it’s nearby and ready to go!
- Brown the beef. Add the ground beef to the pan and cook over medium-high heat, until browned.
- Saute the garlic. Push the beef to the sides of the pan, and add the minced garlic. Saute until fragrant, then mix into the beef.
- Add the sauce. Pour the sauce over the beef, bring to a boil, then simmer until most of it absorbs into the meat.
- Assemble your Korean ground beef bowls. Top each bowl with the ground beef and fan out the sliced cucumbers. Garnish with sliced green onions and sesame seeds.
My Recipe Tips
- Drain the beef if needed. I always get 85/15 ground beef and don’t usually need to drain it, but you may need to if you use 80/20 that’s higher in fat.
- Crank up the heat. The crispy browned edges are one of the best parts of this Korean beef bowl, so I highly recommend medium-high heat for browning the meat. And wait for it to actually darken, not just turn light brown. I use medium-high for the cauliflower rice as well, as browning is delicious there, too!
- It’s normal for the sauce to be thin, but it will reduce. Just let it simmer for a bit, and the meat will absorb all that flavor.
- Want it extra saucy? The meat soaks up most of the sauce in my Korean ground beef recipe, but if you want enough sauce to coat some of your rice, double or triple the amount of sauce. It’ll take a bit longer to reduce. I also once drizzled on extra sauce I had left from gochujang cauliflower and that was so flavorful.
Storage & Meal Prep
- Store: You can store your Korean ground beef on its own in the fridge for up to 5 days, but if you’ve already assembled the bowls, they are best within 2-3 days. So far, my fave way to repurpose leftovers was when I stuffed the meat into lettuce wraps with taco slaw and spicy mayo. Seriously amazing!
- Meal prep: Korean beef bowls make great meal prep lunches! I portion them into these glass meal prep containers, which are the perfect size for them. Add the cucumbers and green onions fresh if you can.
- Reheat: I prefer to reheat in the microwave if I’ve got the bowl in a meal prep container (just don’t heat the cucumbers, ha), but for the beef by itself, it tastes better heated in a skillet with a little extra oil.
- Freeze: You can freeze the cauliflower rice and ground beef separately for up to 3-4 months.
More Healthy Asian-Inspired Bowls
If you love a good bowl meal like I do, try one of my other easy ones next time:
My Tools For This Recipe
- Large Skillet – This wok is great for lots of surface area, but I just used my basic ceramic skillet this time.
- Stainless Chopsticks – Not required, of course, but I love these for all my Asian meals. They are shown in my pictures above.
Korean Beef Bowl (Easy In 20 Minutes)
Make this Korean beef bowl recipe with ground beef, flavorful sauce, cauliflower rice, and cucumbers. An easy 20-minute weeknight meal!
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Ingredients
Tap underlined ingredients to see the ones I use.
Cauliflower Rice:
Korean Ground Beef:
Toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
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Turn the heat back on to medium-high. Add another tablespoon (15 mL) olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
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Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute, until fragrant, then mix into the beef.
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Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, until the sauce is reduced and mostly absorbs into the meat. There won't be much liquid left.
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To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bowl, or 1/4 of the entire recipe
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Korean Beef Bowl
182 Comments
Laura
1Very good simple meal. However, I added 1 tsp gochujang (a must for a Korean bowl, lol). We also thought the addition of fried eggs would be nice for the next time.
Cathy M
1I just made this tonight for the third time- it’s easy and delicious. A very satisfying Keto meal!
Anna
0My son loves this dish. Every time I visit him, I have to make it for him. It freezes well (if it makes it that far!) and it reheats well. Thank you!
Wholesome Yum D
0Anna, that’s so sweet to hear. I love that it’s become a go-to for your visits with him and that it holds up so well for leftovers too. Thank you for making it part of your routine!
Marlene
0I’ve probably already left a review for this, but it deserves another one. This is one of the best recipes ever! I use ground chicken because it seems to taste better. This weekend I’m making it for my daughter’s birthday dinner (her request) so I’m using rice instead of Keto orzo. When I make this, it ends up like a cross between Korean Bowl and Poke Bowl – I cut up strips of cukes, radishes, carrots, cilantro, and whatever else I find in the fridge. I always double the sauce, but now will have to quadruple it! This is such an amazing and easy recipe!
Wholesome Yum D
0Marlene, I love how much this recipe has become yours. All those fresh veggies and the extra sauce sound incredible. And making it for your daughter’s birthday dinner is the sweetest touch. I’m so glad it’s such a hit at your house!
veronika
0When we crave Asian takeout, this is our go to for an easy an quick meal at home. Homemade is so much flavorful and not so greasy. My kids eat this so fast and never even notice that I make cauliflower rice. They always think its regular rice.
Wholesome Yum D
0Veronika, that’s the best kind of win! I love when the kids like it and don’t even notice the cauliflower rice! Totally agree that homemade always tastes better and feels lighter, too. So glad this one’s a go-to for your family!
Jen
0So easy and so delicious!
Wholesome Yum D
0I’m so glad you thought so, Jen! Quick and tasty recipes are always a win, thanks for giving it a try!
Cheryl
0This recipe is a great starting point for a meal since I generally don’t follow a recipe perfectly. Here are the changes I made: I used 5 cloves of garlic (pressed), 1″ of fresh grated ginger, I replaced the coconut aminos (because I didn’t have any) with 1/4 cup soy sause and 3/4 tsp umami spice, and used 1 Tbl sesame oil. I liberally tossed green onions and toasted sesame seeds over the top along with chopped cucumber. With all those changes we really liked this dinner and would certainly make it again. It was quick and easy.
Jaime
0This recipe saved me! This evening, I was frantically looking for something to make for dinner, but did not have much on-hand. I checked Wholesone Yum, and sure enough, I had all the ingredients to make this! It was SO easy and my whole family loved it. I added a little bit of your sugar-free honey to the sauce to give it a slightly sweeter taste. It was fantastic! Will definitely make thus again.
Wholesome Yum D
0That’s fantastic, Jaime! I love that this recipe came through for you in a pinch, it’s the best feeling when you already have everything on hand. I’m so happy your family enjoyed it!
Angela V
0Yum!! We have this a couple of times a month!
Wholesome Yum D
0Thanks, Angela! I love that this one has become a regular for you.
Meagan Gomez
0I really enjoy this recipe and use it in my rotation quite often. For even better flavor, I season the ground beef with the sauce the night before to allow the seasonings to fully envelop the meat. By the next day the flavors are even more prominent when cooking. I always pair it with your spicy mayo recipe, which is highly addicting. I highly recommend this one 🙂
Wholesome Yum D
0Happy to hear this, Meagan! Marinating the beef in the sauce overnight is such a smart idea, no wonder the flavors turn out so bold. And pairing it with the spicy mayo? Totally irresistible!
Diane
0This Korean Beef in a bowl was so delicious! Tasty and satisfying. I could eat it often delicious 😋
Wholesome Yum D
0So glad you enjoyed it, Diane! I love that it’s something you could eat often. Thanks for giving it a try!
JimmyB
0I made this last night and we were both disappointed. I even went out and bought a bottle of the coconut aminos to be sure of following the recipe. And I used a frozen cube of ginger thinking it would add a bit more sparkle than the ground ginger. My dinner companion tasted it before serving and said, “Hmmm, tastes like ground beef.” So it seems as if all my work with the sauce was for naught. I really had high hopes as the recipe sounded so good!
Maya | Wholesome Yum
0Hi Jimmy, Sorry to hear this recipe was not like you expected. This is a ground beef bowl, so yes, it does taste like ground beef, but you should definitely taste the sauce as well. It’s fine to use fresh or frozen ginger instead of ground, but you’d need a lot more, so if you used the same amount, it wouldn’t be noticeable. Did you make any other changes?
dianagrant48
0My partner and I loved it. Added Asian frozen veggies.
Wholesome Yum D
0That sounds delicious! Great idea to add the Asian veggies. I’m so glad you both loved it!
Chrystal Herndon
0We used shrimp instead of beef! Yummy
Wholesome Yum D
0Thanks for sharing, Chrystal!
Kansas Keto
0Very tasty! Added a few extra veggies (diced onion, diced sweet peppers, peas) to the cauliflower rice to pump up the flavor.
Maya | Wholesome Yum
0I’m glad you like it! Those veggie additions sound great.
micaelaneill
0I made this with cut up steak and it was amazing! It was also simple to make. I did add one scoop of RX SUGAR to the sauce. Can’t wait to eat this dish again. Kudos to Maya.😊
PT
0Soooo good and so easy! Everyone in the family loved it. We omitted the sesame oil because of allergies, but it was still delicious. I have to double the recipe next time to make sure everyone can have another helping because it was gone in a flash! Thanks for the great recipe!
Maya | Wholesome Yum
0I’m glad your whole family liked this! Yes, totally fine to leave out the sesame oil. I hope you get to enjoy it (in a double batch ;)) again soon!
Rachel
0This recipe is okay but I wouldn’t use it if you’re looking to make authentic Korean food. It’d be much better with gochugaru and sugar, with whole chunks of beef marinated instead just pouring a sauce over ground beef
Maya | Wholesome Yum
1Hi Rachel, I never claimed that this recipe is authentic. What you’re describing sounds good, but is a completely different recipe. Did you actually make mine or are you just commenting based on the writeup and pictures?
Bianca Garcia
0I loved making this Korean ground beef with cauliflower rice! The blend of coconut aminos and sesame oil gave the dish so much flavor. The meal came together quickly, and the leftovers were perfect for lunch the next day. I even tried the beef in lettuce wraps with some spicy mayo, YUMMY!
Kathryn
0I’ve made this recipe quite a few times and it’s a family favorite for sure! I follow all the directions to make cauliflower rice for my husband on Keto, and then I make white rice for me and our kiddos. The only thing I sometimes change is using fresh minced ginger for the ginger powder, and I add that in with the minced garlic. Everyone gobbles it up! We especially like to have Wholesome Yum’s Oriental salad as a side to it. They compliment each other really well! And we like to put a little Asian hot sauce of some kind on top sometimes, too.
Kelly
0Really enjoyed the flavor, it was such a comforting dinner to come home to!
Mel
0This bowl was yummier than I even expected and so easy to throw together. it was a 10/10 for us!
Sara Welch
0This was such a light yet hearty meal that does not disappoint! Quick, easy and flavorful; definitely, a new favorite recipe!
Jasel
0I made this last night, and it was incredible! The ground beef was so flavorful, and the cauliflower rice made it healthy. The quick 20-minute prep was perfect for a busy evening!
Matthew
0Excellent and very flavorful! I added some quick pickled jalenpenos which really added to it.
Sara
0I absolutely love this recipe. Simple to make and delicious! It looks and tastes fancy without all the hard work. Can’t wait to make it again.
Erin
0Excellent quickie dinner. I was super proud of myself when I thought, “Why don’t I marinate the cucumber slices for a few minutes in the sauce and then fish them out with a slotted spoon?” This would have been an AWESOME idea had I used ginger powder (like the recipe calls for) instead of freeze dried ginger pieces…sigh. I will definitely use ground ginger next time and I will continue to marinate the cukes.
Margie Loewen
0Great recipe, and I am not a cook. Easy, flavorful, and healthy.
Jana Brown
0Just made this a few minutes ago. Surprisingly very good and super easy to make!! Will make again!
Brenda
0I made this recipe last night and my husband and I just loved it. Would recommend to anyone!!
Nancy Straughn
0I made this last week and I plan to make it again tomorrow. I have made bulgogi from scratch and loved it but it is quite a bit of work. This is a simple version that captures the flavor of bulgogi. I will definitely keep this recipe handy.
Christina Massie.
0This was simply amazing! So delicious I felt like I was seriously cheating ! A keeper for my low carb lifestyle ! I’m sure we will eat this again and again !
Danielle
0Recipe was easy to make and I LOVED the flavor but it was unbearably salty. Next time I won’t add any salt to the ground beef and I’ll try a low sodium beef broth because this is definitely a keeper. Thanks Maya!
Regina A Phillips
0My family of 8 loved this. Even the ones who don’t normally eat the rice cauliflower. I did get the rice melody which had green onions, carrots and peas in and used that instead of plain rice cauliflower. This is a keeper. There was absolutely none left.
Michelle
0This is a great recipe and we double it so we can have leftovers the next day. We also added broccoli which is really nice, and use ground turkey instead of beef. The cucumber as a garnish is a nice touch.
Patricia
0Thank you for all of your wonderful recipes. I appreciate all the work you’ve put into them.
Charlotte
0This meal was incredible! The perfect balance for a sweet savoury meal with a lovely little tingle for spice. Definitely our new favourite meal! And so quick and easy to do
Suzanne
0Easy, fast and delicious! Don’t hesitate to make this. I followed the recipe as written.
txgrandma
0This is an outstanding and simple recipe. We mixed the cauliflower rice together with the beef and served it on lettuce wraps. I also added about 3 tablespoons of allulose to make it a bit sweet. It’s definitely a keeper! Thanks for sharing.
Jen
0Easy and delicious! This is going in our regular rotation! I love the egg roll in a bowl recipe and have been making it awhile, but this one may be my new favorite. We almost got takeout due to a long day at work, but I decided to make this instead and was so glad! It took no more time than take out and was very easy to throw together. I love that it’s uncomplicated to make but not boring, healthy but still yummy. Thank you!
Julia
0I just came across this recipe and we are already so in love with it!! So delicious and the recipe is super easy to follow. I recommend it to everyone!!
Andie
0Seriously SO good! My husband has been asking for me to make this again for the last week! Thanks for the recipe!
Andie
0This was soooo good and totally quelched my take-out cravings!
Nickie
0This was so easy to make and so delicious! The only change I would make would be to add more ginger and crushed red pepper. Soooo good!
Jan N
0My husband and I love this recipe – it is so easy to make and so flavorful even my non-keto sister went back for seconds!!
Kim
0So good and easy to make.
Melissa S
0This was fantastic! I made it for the first time exactly as the recipe stated and hubby was an instant fan and went back for seconds. The only thing I would do differently is to double the recipe or triple! I can see freezing the meat for future meals and it would be great in a pinch!
Tammy
0This has become a favorite at our house! My husband likes it heavy on the garlic and ginger (I try to keep fresh on hand and he’s chopping my veggies so he always almost over does it)! I also stir fry the rice with some veggies and the eggs, and always make extra sauce so I can add a bit of it to the rice before it is done. Made it tonight with diced chicken and substituted chicken broth instead of beef. It was marvelous! After we were done eating.
Gregg
0Hi, did you strain the beef before adding in the sauce?
Maya | Wholesome Yum
0Hi Gregg, I use 85/15 ground beef and cooking it at a high enough heat, don’t find it necessary to drain, but you can if you like.
Wholesome Yum D
0Hi Gregg, No, I don’t, but you can if you want to.
Kary Gomez
0This is delicious! I am trying to get back in the low-carb groove and this recipe just went into my food rotation. Thank you so much!
Elizabeth Fitch
0I made this tonight. It was easy to make, fast, and delicious.