Description
Easy Korean Beef Bowls are a vibrant and flavorful dish featuring savory ground beef simmered in a tangy, slightly sweet sauce, paired with a crunchy quick cabbage slaw and a creamy spicy sauce. This recipe is perfect for a satisfying weeknight dinner or meal prep, offering a great balance of textures and tastes served over rice or naan bread.
Ingredients
Quick Slaw:
- 4 cups shredded cabbage (napa, green, purple or a combo)
- 1 cup shredded or grated carrots
- 1 cup chopped cucumbers
- ¼ to ½ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Sriracha, to taste
Sauce to End All Sauces:
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons fresh lime juice
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic powder
Korean Beef:
- 1 ½ to 2 pounds lean ground beef
- ½ cup low-sodium soy sauce
- ¼ cup unseasoned rice vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger or ginger paste
- 1 tablespoon minced fresh garlic (4 to 5 cloves) or 1 teaspoon garlic powder
For serving (optional):
- Hot, cooked rice
- Naan bread
- Avocado slices
- Fresh lime wedges
- Chopped cilantro
Instructions
- Prepare the Slaw: In a large bowl, combine shredded cabbage, carrots, cucumbers, and chopped cilantro. In a separate smaller bowl, whisk together lime juice, soy sauce, olive oil, salt, pepper, and sriracha to taste. Pour this dressing over the slaw and toss thoroughly to coat. Cover and refrigerate until ready to serve, ideally 4-6 hours ahead for best flavor melding.
- Make the Sauce to End All Sauces: In a bowl, stir together sour cream, mayonnaise, fresh lime juice, sriracha sauce, and garlic powder until smooth and combined. Refrigerate this creamy sauce until serving time. It can be prepared several days in advance.
- Cook the Korean Beef: Heat a 12-inch nonstick skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula until browned and no longer pink, about 7-10 minutes. Drain excess grease from the skillet to keep the dish leaner.
- Add Sauce Ingredients to Beef: Pour in the soy sauce, rice vinegar, light brown sugar, toasted sesame oil, fresh ginger or ginger paste, and minced garlic or garlic powder. Stir to combine well and bring the mixture to a simmer over medium heat. Let it simmer gently for 3 to 4 minutes until heated through and flavors meld.
- Assemble the Bowls: For each serving, place a scoop of hot cooked rice or warm naan bread in a bowl. Top with a generous portion of the Korean beef and a good helping of the quick slaw. Drizzle the creamy sauce over the top. Garnish with lime wedges, avocado slices, and extra cilantro if desired. Serve immediately while warm and fresh.
Notes
- This recipe yields a generous amount of slaw, perfect for those who enjoy a lot of vegetables; you can halve the slaw ingredients if you prefer less.
- To save prep time, you can substitute pre-shredded coleslaw mix (14-ounce bag, without dressing) for the cabbage and carrots.
- The sauce can be made several days in advance and refrigerated to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
