Korean Beef Bowls


Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. This is recipe that’s definitely worthy of your dinner rotation!

Korean Beef Bowls

Because I know it’s going on mine! I’ve made and love the traditional Korean Beef (Bulgogi) but this is so much easier (and cheaper) so I’m sold.

After just one bite you’ll be hooked for life. Those sweet and salty flavors over the richness of the well browned beef – yes and yes!


Want to see how easy this Korean beef recipe is? Watch the video!

Korean Beef Bowls

Sometime I’d like to try this with ground turkey to make it a little healthier but the beef version is just so good that I’m not sure I’ll be able to.
Why change a good thing

Korean Beef Bowls

One thing I’ve learned about cooking over my long life (lol) is that browning makes everything better. And browning is key in this recipe.

You’ll need a large skillet, be sure to preheat it well to get a good sear when the beef hits the skillet. And if possible give it space.

If it’s crowded the beef will basically just steam. I use a 12-inch skillet and sort of pile it up the sides of the pan as well.

Then, very important, let it rest undisturbed before turning and breaking it up more.

Korean Beef Bowls

When I first started cooking I used to stir the beef the entire time it was cooking. It always ended up kind of a strange grayish brownish color because it wasn’t getting a good sear.

You really don’t need to stir much at all.

Korean Beef Bowls

Then douse it with that simple, yet ever so satisyfing sauce, let it simmer and thicken just slightly and soak into the beef a little.

So here we are 20 minutes later, you’re ready for one unforgettable dinner.

And add the veggies too (saute them in a separate pan while the beef cooks). They make this that much better.

Thinly sliced raw English cucumbers are a good option too. And unsalted peanuts. That crunch!

Korean Beef Bowls

And lastly let’s not forget the Sriracha. Or some other spicy ingredient (thinly sliced red chilies, red pepper flakes, or Korean chili sauce- Gochujang).

It completes this Korean beef I tell you. Icing on the cake.

Korean Beef Bowls

Also, If you are into meal prep this does reheat pretty well so add it to that rotation too!


Korean Beef Bowls

4.29 from 7 votes

Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. A recipe definitely worthy of your dinner rotation!

Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 4


  • 1 1/2 Tbsp honey
  • 1 1/2 Tbsp dark brown sugar (light can be substituted)
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp fresh lime juice
  • 3 Tbsp soy sauce
  • 2 Tbsp water
  • 18 oz. 85% lean Angus ground beef
  • 1/3 cup chopped green onions, only white and light portion
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp peeled and minced fresh ginger
  • Chopped green onions (green portion), chopped unsalted peanuts, sesame seeds, Sriracha (optional)
  • Cooked white or brown rice, or cauliflower "rice"
  • Sauteed or steamed veggies, such as spinach, carrots or zucchini (optional)


  1. In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.

  2. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible.

  3. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.

  4. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. 

  5. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.

  6. Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side. 

  7. Recipe source: Cooking Classy


  • Paige Flamm: Oh yum! I need this in my life!

    Paige August 29, 2017 at 12:05pm Reply

  • Christina Bouchoc: This was awesome! I made it exactly as your recipe is written and my entire family loved it! Thanks so much. August 29, 2017 at 4:07pm Reply

    • Jaclyn: So glad you enjoyed it Christina! August 31, 2017 at 9:42am Reply

  • Carole from Carole’s Chatter: Hi Jacyln, this is great. I hope you bring it over to Food on Friday to share with everyone as part of Pot Luck. Cheers from Carole’s Chatter August 30, 2017 at 4:53pm Reply

  • Animeyt: I am definitely making these this week, and hiding them away in my fridge or freezer. Nothing like a cookie dough bite to get you through the week! Thanks! August 31, 2017 at 9:09pm Reply

  • Anna Herzog: In the first picture it looks the vegetables are zucchini, spinach, and red bell pepper but later pictures look like cucumber? Is there a recipe for zucchini, spinach? September 3, 2017 at 3:52am Reply

    • Jaclyn: For the zucchini, carrots and spinach I just sauteed the zucchini and carrots for a few minutes with a little olive oil then added the (rinsed, drained but undried) spinach and sauteed just until it wilted. Then added a splash of soy sauce and some sliced hot red chilies. Then the cucumber one is just sliced fresh cucumbers and lightly sauteed matchstick carrots. September 3, 2017 at 10:30pm Reply

      • Anna Herzog: Thanks Jaclyn! Love Love your recipes! Everything from salads to entrees turn out perfectly on first try! September 8, 2017 at 1:19am Reply

        • Jaclyn: I’m so happy to hear that Anna! Thanks for letting me know!😁 September 8, 2017 at 9:41am Reply

  • tracy: Everyone loved this — and, I usually don’t get such a reaction like I did when I served this for dinner one evening!
    Wow! September 6, 2017 at 12:17pm Reply

    • Jaclyn: So happy to hear everyone loved it Tracy! September 6, 2017 at 9:48pm Reply

  • Kristin: This is one of the best recipes I’ve ever made. I’ve given everyone the recipe. I recommend making double the sauce so you can drizzle it over the dish once you’ve plated it. I also recommend rice noodles instead of rice. So yummy. September 26, 2017 at 11:46am Reply

    • Jaclyn: I’m so glad you liked these Korean Beef Bowls Kristin! Thanks for sharing the recipe and thanks for your review! September 26, 2017 at 4:49pm Reply

  • Sarahlee: This was okay but not anything amazing. Simple to follow but I was underwhelmed. October 12, 2017 at 8:43am Reply

  • Rimma: The whole family loved it and asked to add it to the weekly rotations! I doubled the recipe for 4 and have leftover for lunch tomorrow. We had it with rice and sautéed zucchini’s and it was a great dinner! Very quick and fun to cook as well! Thank you for a great recipe! December 16, 2017 at 9:11pm Reply

    • Jaclyn: Thanks Rimma! Glad you loved it! December 18, 2017 at 3:33pm Reply

  • Angela M: It was good, but I felt like there were other similar recipes I’ve tried that were better. February 15, 2018 at 11:56am Reply

  • Alyson Smith: Total homerun for me, my husband, my five year old, and my nine month old. So so good. May 5, 2018 at 5:09pm Reply

    • Jaclyn: So glad to hear it! May 9, 2018 at 9:44am Reply

  • Alyson Smith: Oh, I did red bell pepper, carrots, mushrooms, and zucchini sautéed in sesame oil and seasoned with a little soy. I loved getting all those veggies in! May 5, 2018 at 5:11pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d