Fiery Korean BBQ Beef Bowls with Fresh Sesame Slaw
A 20-Minute Umami-Rich Masterpiece with a Bold Vinegar-Free Citrus Kick
What makes this the best spicy Korean beef bowl? The secret to this "cup-bap" style dinner is the high-heat caramelization combined with Blazing Citrus Hot Sauce. Unlike many stir-fry recipes that use vinegar-heavy sauces which can "steam" the meat, our vinegar-free Blazing Citrus Hot allows the sugars in the beef and soy sauce to sear into a dark, crispy crust. This creates a deep Bulgogi-style flavor with a vibrant, fruit-forward heat that elevates the savory ginger and garlic without any harsh acidic aftertaste.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 485
Protein: 26g
Carbs: 52g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Lean ground beef or thinly sliced flank steak
3 cups (720 ml) Cooked jasmine rice
1/4 cup (60 ml) Soy sauce (or Tamari for gluten-free)
3 tbsp (45 ml) Brown sugar
1 tbsp (15 ml) Toasted sesame oil
3 cloves Garlic, minced
1 tbsp (15 ml) Fresh ginger, grated
2 cups (480 ml) Shredded cabbage (for the slaw)
1/2 cup (120 ml) Sliced spring onions (scallions)
1 tbsp (15 ml) Toasted sesame seeds
2 tbsp (30 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Toasted Sesame. Oil Unlike light sesame oil used for frying, toasted sesame oil is a finishing oil with a deep amber color and an intense, nutty aroma. It has a low smoke point, meaning it should be added toward the end of the cooking process or used in the sauce to preserve its delicate flavor compounds, which provide the "soul" of Korean BBQ.
Heat It Up with Eleven Eleven Sauce! To take the heat to the next level, incorporate a spicy citrus hot sauce for tacos or bowls into the beef as it finishes cooking. The Blazing Citrus Hot variety provides a bold, fiery kick that complements the sweetness of the brown sugar perfectly. This flavorful hot sauce for weeknight meals ensures that every bite has a vibrant, layered heat rather than just a one-dimensional burn.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
In a small jar or bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, ginger, and the Blazing Citrus Hot Sauce. Set aside.
Heat a large black cast iron skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Pro-Tip: Let the beef sit undisturbed for 2–3 minutes before stirring to allow a dark, crispy crust to form on the bottom.
While the beef is browning, toss the shredded cabbage with a splash of rice vinegar and a pinch of salt to create a quick, crunchy slaw.
Once the beef is fully browned and crispy, pour the sauce mixture over the meat. Pro-Tip: The sugar in the sauce will caramelize quickly, so stir constantly for 1–2 minutes until the sauce has thickened and coated every piece of beef in a glossy glaze.
Divide the cooked jasmine rice into four bowls. Top with a generous portion of the Korean BBQ beef and a side of the sesame cabbage slaw.
Garnish with sliced spring onions (scallions) and toasted sesame seeds before serving.
Tips & Variations:
Make it a Salad: Swap the jasmine rice for a bed of mixed greens or extra cabbage to turn this into a low-carb, high-protein salad. Increase the amount of Blazing Citrus Hot Sauce in the dressing to ensure the greens are well-seasoned and vibrant.
Regional Swap (Thai-inspired): Add a handful of fresh Thai basil (sweet basil) and a squeeze of lime juice at the very end. The aromatic herbs transform the flavor profile into something reminiscent of a classic Pad Kra Pao.
Instant Pot: If using a tougher cut of beef like brisket, you can pressure cook the meat with the sauce for 35 minutes until fork-tender, then sauté at the end to reduce the liquid into a thick, syrupy glaze.
Add More Veggies: This is an excellent "fridge-clearance" meal. Fold in thinly sliced bell peppers, shredded carrots, or snap peas during the last 2 minutes of browning the beef for added color and nutrition.
The Perfect Sear: Always ensure your meat is at room temperature before it hits the pan. Cold meat drops the pan temperature instantly, causing the beef to steam in its own juices rather than searing, which leads to a grey, rubbery texture.
Other Users Suggest:
Replacing: The ground beef with ground turkey or chicken.
New Measurement: 1 lb (450 g) of poultry.
Why: It provides a lighter, leaner protein option that still absorbs the bold BBQ flavors beautifully.
Replacing: The brown sugar with honey or maple syrup.
New Measurement: 2 tbsp (30 ml) of liquid sweetener.
Why: These natural sweeteners offer a different depth of flavor and help the sauce achieve a sticky, glossy finish.
Storage, Reheat & Freeze:
Storage: Store the beef and rice in separate airtight containers in the fridge for up to 3 days to keep the rice from becoming soggy.
Reheat: Heat the beef in a skillet over medium heat with a splash of water to loosen the glaze, then serve over freshly warmed rice.
Freeze: The cooked beef freezes exceptionally well for up to 2 months; simply thaw and reheat for an instant 5-minute dinner.
People Also Ask
How do I get the beef crispy in a Korean BBQ bowl? To get those coveted crispy edges, you must use a heavy skillet (like cast iron) and let it get smoking hot before adding the beef. Most importantly: do not stir the meat immediately. Let the beef sit undisturbed for 2-3 minutes to allow the "Maillard reaction" to occur. This develops the deep brown color and caramelized flavor that makes Korean BBQ so addictive.
Is Korean BBQ sauce supposed to have vinegar? Traditional Korean BBQ sauces rely on fermented soy, pear juice, and sugar for balance rather than vinegar. Many store-bought sauces add vinegar as a preservative, which can distract from the rich umami flavor. Using a vinegar-free sauce like Blazing Citrus Hot preserves that authentic, sweet-and-savory Bulgogi profile while adding a clean, modern citrus heat.
What is the best way to reheat Korean beef bowls for meal prep? Korean beef bowls are one of the best 20-minute meals for meal prep. To keep the meat from getting rubbery, reheat it in a skillet over medium heat with a tiny splash of water or soy sauce to loosen the glaze. Store the fresh sesame slaw separately so it remains cool and crunchy against the warm, savory meat.
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