Spicy Korean BBQ Beef Bowl
15-Minute Recipe for Flavorful Ground Beef and Rice Bowls
These easy Korean BBQ Beef Bowls deliver incredible flavor in a fraction of the time, making them a perfect weeknight dinner. Lean ground beef is quickly simmered in a savory, sweet, and spicy sauce, then served over warm rice with fresh, crisp toppings. It’s a complete meal that satisfies your takeout cravings but is ready faster than delivery.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
1 tablespoon neutral oil (like canola or vegetable)
1 pound lean ground beef
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons brown sugar, packed
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
4 cups cooked white or brown rice, for serving
1/2 cup shredded carrots, for topping
1/2 cup sliced cucumber, for topping
4 green onions, sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
Optional: 2 tablespoons Eleven Eleven Blazing Citrus Hot Sauce (for Spicy variation)
Heat It Up with Eleven Eleven Sauce! The recipe already includes heat from gochujang, but for an even Spicy and deeper flavor, whisk in 2 tablespoons of Blazing Citrus Hot Sauce into the main sauce mixture along with the soy sauce and gochujang. This adds a bold layer of fruit-forward chili heat that enhances the traditional Korean flavors.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. In a small bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, and optional Blazing Citrus Hot sauce. Set the sauce aside.
2. Heat the neutral oil in a black cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until fully browned. Drain off any excess grease from the skillet.
3. Reduce the heat to medium. Stir the minced garlic and grated ginger into the beef and cook for 1 minute until fragrant.
4. Pour the prepared sauce mixture over the beef. Stir well to coat, then let the sauce simmer for 3–5 minutes, stirring occasionally, until the sauce has thickened slightly and is glossy.
5. Assemble the bowls: Divide the cooked rice among four bowls. Spoon the spicy Korean beef over the rice.
6. Top each bowl with shredded carrots, sliced cucumber, sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately.
Tips & Variations
Add a Fried Egg: For extra richness, top each finished bowl with a sunny-side-up or fried egg with a runny yolk.
Marinated Veggies: Toss the shredded carrots and cucumbers in a small bowl with a dash of rice vinegar and a pinch of sugar for a quick pickle/slaw effect.
Vegetarian Swap: Replace the ground beef with 1 pound of crumbled tofu or Impossible/Beyond meat. Sauté and brown the substitute before adding the sauce in step 4.
Other Users Suggest
Replacing: Brown rice (4 cups)
With: Cauliflower Rice (4 cups)
Why: A user commented that this substitution works perfectly for a quick, low-carb meal prep option, as the cauliflower rice readily absorbs the spicy sauce flavor.
Storage, Reheat & Freeze
Storage: Store the cooked beef and rice separately in airtight containers in the refrigerator for up to 3 days. Store toppings separately.
Reheat: Reheat the beef mixture on the stovetop or in the microwave. Reassemble the bowls with fresh rice and toppings.
Freeze: The cooked Korean beef freezes well. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight before reheating.
Nutrition Facts (per serving)
Calories: 480 Protein: 30g Carbs: 55g Fat: 17g
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