Korean Style Beef And Rice Bowl Recipes

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

KOREAN GROUND BEEF AND RICE BOWLS

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.

KOREAN BEEF AND RICE

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.

EASY KOREAN GROUND BEEF BOWL

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.

KOREAN-STYLE BEEF AND RICE BOWL

Steps:

• Adjust oven rack to lower-middle position and heat oven to 200 degrees.
• Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• Cook until water level drops below surface of rice and small holes form, about 5 minutes.
• Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• Add steak and toss to coat.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Cook half of steak until well browned, 1-2 minutes per side.
• Transfer to bowl and tent loosely with foil.
• Repeat with 1 tablespoon oil and remaining steak.
• Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• Add spinach and cook until wilted, 2-3 minutes.
• Transfer to bowl and tent with foil.
• Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• Crack eggs into 2 small bowls (2 eggs each).
• Add eggs to skillet, pour each bowl into opposite side of skillet.
• Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• Remove bowls from oven and top each with 1 egg; serve.