This QUICK KOREAN BEEF BOWL is packed with rich beef flavor, crispy veggies, and creamy gochujang sauce, all on top of fluffy rice. Each bite is a harmonious balance of sweet, spicy, and savory flavors.
What’s better than a simple yet satisfying dinner? This recipe is so easy to make, you can have it on the table within 30 minutes. Try this next!
QUICK KOREAN BEEF BOWL – Simple & Delicious
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
400g beef (thinly sliced), such as ribeye or sirloin
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp grated ginger
1 cup Korean chili flakes (gochugaru)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp gochujang (Korean chili paste)
4 cups cooked white rice (preferably day-old)
2 cups mixed veggies (such as bell peppers, carrots, and zucchini)
Instructions
1.
In a large bowl, whisk together soy sauce, rice vinegar, and gochujang. Add beef and marinate for at least 5 minutes.
2.
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Remove beef from marinade and cook for 3-4 minutes, or until browned and cooked through.
3.
Add remaining 1 tablespoon of oil to the skillet, then cook mixed veggies for 4-5 minutes, or until tender-crisp.
4.
Divide cooked rice onto individual plates, then top with beef, veggies, and a dollop of gochujang sauce.
Storage Tip: Store leftover beef and veggies in separate airtight containers in the refrigerator for up to 3 days.
