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.
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.
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.
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. 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. 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.
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.
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