Korean BBQ Beef Bowl

Korean BBQ Beef Bowl

Korean BBQ Beef Bowls are easy to make and the perfect add to your weeknight dinner lineup.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 300kcal


  • 1 Pound Grass Fed Beef
  • 2 Cups Cooked Long Grain Rice Brown, White, Jasmine
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 3 Tsp Minced Garlic
  • 1/4 Tsp Chili- Garlic Sauce
  • 1/4 Tsp Ground Ginger
  • 2 Tsp Rice Wine Vinegar Mirin
  • 2 Tsp Sesame Oil
  • 1/4 Cup Soy Sauce Sub Worcestershire for wheat allergy
  • 1 Tbsp of Cornstarch
  • 1 Tbsp Water
  • Chopped Carrots Green Onions and Sesame Seeds for Garnish



  • In a large skillet cook the ground beef with salt and pepper over medium heat until no longer pink.
  • Drain meat and return to skillet.
  • Add thickened Korean BBQ Sauce and Simmer for 4 mins on medium-low heat.
  • Remove from heat.
  • Top rice with Korean BBQ Beef and garnish with carrots, green onions and sesame seeds

Korean BBQ Sauce

  • Combine soy sauce, brown sugar, garlic, rice wine vinegar, chili-garlic sauce, ginger, sesame oil, and black pepper together in a
    saucepan; bring to a boil.
  • In a separate small bowl mix cornstarch with water until fully dissolved. Pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.


My daughter has a wheat allergy, therefore I substituted Worcestershire sauce in place of the soy sauce.