KOREAN GROUND BEEF AND RICE BOWLS
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 238 kcal, Carbohydrate 16 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 610 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
EASY KOREAN GROUND BEEF BOWL
Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
- Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
- Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g
KOREAN BEEF AND RICE
Our Korean Beef and Rice is the easiest meal you'll make ALL week. It's ready in less than 20 minutes, and it tastes just as good as takeout! Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Provided by Camille
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
- Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
- Serve over steamed rice and top with green onions.
INSTANT POT KOREAN BEEF AND RICE
Our Korean Beef and Rice is the easiest meal you'll make ALL week. Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
- Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
- Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
- Pour the beef broth on top, but don't mix it in.
- Cancel the SAUTE function.
- Place the trivet in the pot, right over the beef.
- Rinse rice under cold running water until the water runs clear.
- In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
- Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
- Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
- Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
- Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.
Nutrition Facts : Calories 588 kcal, Carbohydrate 85 g, Protein 32 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1331 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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