EFK Kitchen Ready
EFK Korean-Style Beef Bowls
A fast Korean-inspired ground-beef bowl with ginger, garlic, sesame, rice, and crisp vegetables. It is built for a practical 20- to 30-minute family dinner rather than claiming traditional bulgogi preparation.
From the EFK recipe collection
- Prep
- 12 min
- Cook
- 12 min
- Total
- 24 min
- Yield
- 4 bowls / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Whisk together the soy sauce, brown sugar or honey, rice vinegar, sesame oil, gochujang, and red pepper flakes.
- Heat a large skillet over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned.
- Add the garlic and ginger and cook for 30 to 60 seconds until fragrant.
- Pour in the sauce and simmer 2 to 3 minutes, stirring, until the beef is glossy and the sauce lightly reduces. Verify the ground beef has reached 160°F.
- Divide rice among 4 bowls. Top with beef, carrots, cucumber, scallions, and sesame seeds.
Equipment
de Buyer Country Chef Pan or large skillet
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Small mixing bowl
Instant-read thermometer
Food safety & storage
Cook ground beef to 160°F. Keep raw beef and ready-to-eat vegetables separate during prep, and refrigerate leftovers within 2 hours.
View this recipe on the original EFK website ↗