You guys were cracking me up on Instagram! I posted this bowl yesterday to my stories since I had it for lunch and I’ve never gotten so many messages asking for a recipe. What’s funny is that I can never tell what is going to be well loved and what may not get much attention at all. It’s usually the opposite of what I think will happen. I was still toying with the last bit of this recipe when I posted the picture yesterday expecting to do the rest of development this week. I didn’t even intend to post the recipe until later in the month or even next month. Due to popular demand, it’s making it’s appearance the same week as development! I hope y’all enjoy!

INGREDIENTS YOU’LL NEED FOR THESE KOREAN BEEF BOWLS:

1lb 97% lean ground beef
1 shallot
1 tbsp ginger paste (or grated fresh ginger)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/3 cup coconut aminos
1 tbsp fish sauce (optional)
8 cups lettuce mix (I like spring mix or baby spinach)
rice (optional)
4 tbsp mayo (homemade or diet compliant)
4 tsp sriracha

HOW TO MAKE KOREAN BEEF BOWLS:

Begin by browning your meat in the skillet.
Add in your chopped shallot, garlic powder, onion powder, and salt. Cook until shallot is softened and meet is browned.
Add in your ginger paste and allow it to cook for a few minutes, stirring frequently.
Once cooked, stir in the coconut aminos and fish sauce (if using). Remove from heat and set aside.
In a small bowl, add the mayo and sriracha. Mix until combined and set aside.
In a serving bowl, add your chopped lettuce mix and top with your beef mixture.
Add your rice and drizzle with the spicy mayo sauce. Enjoy!

TIPS AND NOTES FOR KOREAN BEEF BOWLS:

I’ve added the fish sauce as an “optional” item. If you aren’t used to the taste or haven’t used it before, I’d recommend leaving it out on your first go with the recipe. It adds a traditional Asian flare, but it definitely can turn someone off of the recipe entirely. I don’t mind a dash in mine, but actually prefer it without while a friend I had make this recipe preferred it with. It’s made from anchovies so it does add a bit of salt and fishy taste in my opinion.
If you aren’t on a specific diet, you can replace the coconut aminos with soy sauce. I actually prefer coconut aminos in this, but you do you!
Feel free to omit the rice entirely if your diet calls for it. It doesn’t make or break the dish.

CAN KOREAN BEEF BOWLS BE MADE AHEAD OF TIME?

These make a great meal prep recipe! I actually feel like they don’t lose any flavor at all being reheated. I store my meat and rice together and then add them to my lettuce mix when ready to serve.

INTERESTED IN SIMILAR MEALS? TRY ONE OF THESE:

Korean Beef Bowls

Author: Kara Myers – Sweetly Splendid
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 4 1x
Cuisine: Asian

Scale

Ingredients

Beef Mixture:

1 shallot, chopped
1 tbsp ginger paste
1lb 97% ground beef
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/3 cup coconut aminos (you can use soy sauce if your diet allows)
1 tbsp fish sauce (optional)

Spicy Mayo:

4 tbsp mayo (homemade or compliant version)
4 tsp sriracha

Bowl Base:

8 cups lettuce mix, chopped
2 cups rice, cooked

Instructions

Add beef to skillet and begin to brown.
While beef is browning, add in shallot, garlic powder, onion powder, salt, and ginger paste.
Cook until shallot is softened and beef is browned.
Add in coconut aminos and fish sauce if using. Set aside.
In a separate small bowl, combine mayo and sriracha. Mix until combined. Set aside.
In your serving bowl (or equally divided among 4 individual bowls), add your lettuce mix and rice.
Top with beef mixture and drizzle with your spicy mayo sauce.