Korean Beef Bowl: Easy Weeknight Flavor Bomb! (Print Version)

Master the easy Korean Beef Bowl! This recipe brings authentic flavors, quick prep, and pure comfort to your dinner table.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free

# Ingredients:

→ Main Bowl Ingredients

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1/4 cup brown sugar, packed
03 - 1/2 cup low-sodium soy sauce

→ Marinade Magic

04 - 4 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 1 tbsp sesame oil
07 - 2 tbsp rice vinegar

→ Fresh Toppings & Sides

08 - 3 green onions, thinly sliced
09 - 1 tbsp toasted sesame seeds

→ The Rice Base

10 - 3 cups cooked jasmine or white rice

# Instructions:

01 - Alright, first things first for our Korean Beef Bowl: get that steak ready! You want to slice it *super* thin, against the grain. This is where patience comes in, trust me. I often pop it in the freezer for 15-20 minutes beforehand; it makes slicing so much easier, honestly! You're aiming for little ribbons of beef. This step is crucial for tender bites, so don't rush it like I did one chaotic Tuesday night.
02 - Now for the magic! In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Give it a good whisk until the sugar is dissolved. I sometimes taste a tiny bit here, just to make sure it's balanced – but remember, it's raw! This is where the aromas start to build for your Korean Beef Bowl, and it just smells so good already.
03 - Pour that glorious marinade over your thinly sliced beef. Make sure every piece is coated! Get in there with your hands if you need to, just wash them first, lol. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to a few hours. The longer, the more flavor, but honestly, 30 minutes is enough if you're in a hurry for your Korean Beef Bowl.
04 - Heat a large skillet or wok over medium-high heat with a tiny bit of oil. Once it's shimmering, add the beef in a single layer, working in batches if necessary so you don't overcrowd the pan. This is where you get those lovely browned edges! Cook for just 2-3 minutes per side. You'll see it change color quickly. Don't overcook it, or it'll be tough – I've made that mistake more times than I care to admit!
05 - Once all the beef is cooked, return it all to the pan. If there's any leftover marinade, you can pour it in and let it simmer for a minute or two to thicken slightly and coat the beef beautifully. The smell now is just incredible – savory, sweet, garlicky. This is the heart of your Korean Beef Bowl, so make sure it's glistening!
06 - Serve that delicious beef immediately over warm, fluffy rice. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Sometimes I add a fried egg on top, runny yolk and all – pure bliss! This Korean Beef Bowl is best hot, so gather everyone around the table and dig in!

# Notes:

01 - Always slice the beef *super* thin and against the grain for max tenderness; a little freezer time helps!
02 - Store leftover beef and rice separately to keep the rice from getting mushy when reheated.
03 - If you're out of fresh ginger, use half a teaspoon of ground ginger – it works in a pinch!
04 - Serving with quick-pickled cucumbers adds a fantastic fresh crunch that balances the richness.

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - whisk
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 30g

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