FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Korean Beef Bowl Recipe
• Ingredients & Substitutions
• How To Make Korean Beef Bowls
• My Recipe Tips
• Storage & Meal Prep
• More Healthy Asian-Inspired Bowls
• My Tools For This Recipe
• Korean Beef Bowl (Easy In 20 Minutes) Recipe card
• Recipe Reviews

Looking for a new addition to your fast and healthy dinner lineup? Say hello to my Korean beef bowl recipe! It ticks all the boxes for me. Quick and easy? Check. Full of flavor? Check (thanks, garlic, ginger, and sesame oil!). Not too many ingredients? Yep, that too. Affordable? Definitely. It’s all the things I love about bowl meals, rolled into one. I like to serve my Korean ground beef over cauliflower rice to keep it light, but you can opt for regular rice if you like!

Why You’ll Love My Korean Beef Bowl Recipe

• Perfect balance of flavors – It’s savory. It’s (a little) sweet. It’s nutty. It’s umami. This dish has many of my go-to Asian-inspired cooking vibes, and you’re going to love them.
• Variety of textures – My favorite part is how the tender, juicy, ground beef gets a little crispy from the stir fry sauce. But you’ve also got cool, fresh cucumbers and soft cauli rice to tie it all together.
• Made in one pan – Say goodbye to piles of dishes! You can make my Korean beef bowl in one pan for easy cleanup.
• Fresh, light meal – My recipe is naturally gluten-free, has no refined sugar, and it’s packed with protein and veggies. It will leave you feeling… just good.
• Ready in just 20 minutes – Just like my burger bowl and egg roll bowl , using ground beef helps this one come together fast. It takes me only 20 minutes from start to finish. Your busy weeknights will thank you!

Ingredients & Substitutions

Here I explain the best ingredients for my Korean beef bowl, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Korean Ground Beef:

The beef is the heart of my recipe. You can build your bowls however you want, but it’s the meat that makes it shine! You’ll need:

• Ground Beef – You can really use any type of ground meat you’ve got (like ground turkey, ground chicken, or ground pork), but this is a Korean beef bowl, so I recommend using beef! Thinly sliced flank steak or skirt steak would also work nicely, though.
• Olive Oil – For your pan. Any heat-safe oil will work.
• Garlic – I used fresh garlic for the best flavor, but you can swap in 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
• Coconut Aminos & Beef Broth – Together, these make up the base of the sauce and give my Korean ground beef those savory, sweet, and umami flavors. I prefer coconut aminos as a healthier soy sauce substitute , but feel free to use conventional low-sodium soy sauce or tamari instead. You can also swap in bone broth instead of regular, for an even richer sauce.
• Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil here, but regular also works.
• Seasonings – I add ground ginger for fruity sharpness, crushed red pepper flakes for heat, and sea salt because… always . You can substitute a tablespoon of fresh grated ginger instead of ground (saute it together with the garlic), or omit the red pepper flakes if you don’t want it spicy.

VARIATION: Make the sauce sweeter!

The coconut aminos already contributes very mild sweetness, but if you like it more sweet, adding 1-2 tablespoons of honey (or my natural sugar-free honey ) pairs nicely with the other flavors here.

The Base:

I use cauliflower rice for my base. I love that it’s light and cooks quickly in the same pan as the beef, with just a little olive oil, sea salt, and black pepper. You can also use leftover cooked cauliflower rice or frozen cauliflower rice .

If you prefer your Korean beef bowls with regular white or brown rice , just cook it using your favorite method and use that as the base instead. They are amazing with my easy fried rice for something more hearty.

Toppings:

Feel free to customize these bowls however you’d like! I top mine with a fanned out cucumber , and a sprinkle of sliced green onions and sesame seeds .

You can mix it up and throw in shredded carrots, thinly sliced radishes, leftover stir fry vegetables or sauteed broccoli , or a fried egg on top to make it more filling. Once, I even added sauteed shiitake mushrooms .

How To Make Korean Beef Bowls

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the cauliflower rice. In a large wok or skillet over medium-high heat, cook the cauliflower rice in olive oil until tender. (Or just cook your favorite rice instead.) Transfer to bowls and cover to keep warm.
2. Make the sauce. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside, but make sure it’s nearby and ready to go!
3. Brown the beef. Add the ground beef to the pan and cook over medium-high heat, until browned.
4. Saute the garlic. Push the beef to the sides of the pan, and add the minced garlic. Saute until fragrant, then mix into the beef.
5. Add the sauce. Pour the sauce over the beef, bring to a boil, then simmer until most of it absorbs into the meat.
6. Assemble your Korean ground beef bowls. Top each bowl with the ground beef and fan out the sliced cucumbers. Garnish with sliced green onions and sesame seeds.

My Recipe Tips

• Drain the beef if needed. I always get 85/15 ground beef and don’t usually need to drain it, but you may need to if you use 80/20 that’s higher in fat.
• Crank up the heat. The crispy browned edges are one of the best parts of this Korean beef bowl, so I highly recommend medium-high heat for browning the meat. And wait for it to actually darken, not just turn light brown. I use medium-high for the cauliflower rice as well, as browning is delicious there, too!
• It’s normal for the sauce to be thin, but it will reduce. Just let it simmer for a bit, and the meat will absorb all that flavor.
• Want it extra saucy? The meat soaks up most of the sauce in my Korean ground beef recipe, but if you want enough sauce to coat some of your rice, double or triple the amount of sauce. It’ll take a bit longer to reduce. I also once drizzled on extra sauce I had left from gochujang cauliflower and that was so flavorful.

Storage & Meal Prep

• Store: You can store your Korean ground beef on its own in the fridge for up to 5 days, but if you’ve already assembled the bowls, they are best within 2-3 days. So far, my fave way to repurpose leftovers was when I stuffed the meat into lettuce wraps with taco slaw and spicy mayo . Seriously amazing!
• Meal prep: Korean beef bowls make great meal prep lunches! I portion them into these glass meal prep containers , which are the perfect size for them. Add the cucumbers and green onions fresh if you can.
• Reheat: I prefer to reheat in the microwave if I’ve got the bowl in a meal prep container (just don’t heat the cucumbers, ha), but for the beef by itself, it tastes better heated in a skillet with a little extra oil.
• Freeze: You can freeze the cauliflower rice and ground beef separately for up to 3-4 months.

More Healthy Asian-Inspired Bowls

If you love a good bowl meal like I do, try one of my other easy ones next time:

My Tools For This Recipe

• Large Skillet – This wok is great for lots of surface area, but I just used my basic ceramic skillet this time.
• Stainless Chopsticks – Not required, of course, but I love these for all my Asian meals. They are shown in my pictures above.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Cauliflower Rice:

• 1 tbsp Olive oil ▢
• 1 lb Cauliflower (frozen or fresh riced in a food processor) ▢
• 1/2 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Korean Ground Beef:

• 1 tbsp Olive oil ▢
• 1 lb Ground beef ▢
• 1/2 tsp Sea salt ▢
• 4 cloves Garlic (minced) ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Beef broth ▢
• 2 tsp Sesame oil ▢
• 1/4 tsp Ground ginger ▢
• 1/4 tsp Crushed red pepper flakes (or just more black pepper) ▢

Toppings:

• 1/4 cup Green onions (sliced) ▢
• 1 tsp Sesame seeds ▢
• 1 small Cucumber (~8 ounces, sliced) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat 1 tablespoon (15 mL) olive oil in a large wok or skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for 3-5 minutes , until tender. Remove from heat, divide among 4 bowls, and cover to keep warm.
2. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
3. Turn the heat back on to medium-high. Add another tablespoon (15 mL) olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes , breaking up with a spatula and stirring occasionally, until browned.
4. Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute , until fragrant, then mix into the beef.
5. Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes , until the sauce is reduced and mostly absorbs into the meat. There won’t be much liquid left.
6. To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 bowl, or 1/4 of the entire recipe

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Korean Beef Bowl

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Korean Beef Bowl (Easy In 20 Minutes)

Make this Korean beef bowl recipe with ground beef, flavorful sauce, cauliflower rice, and cucumbers. An easy 20-minute weeknight meal!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/korean-ground-beef-bowl-recipe/

Ingredients

Cauliflower Rice:

• 1 tbsp Olive oil
• 1 lb Cauliflower (frozen or fresh riced in a food processor)
• 1/2 tsp Sea salt
• 1/8 tsp Black pepper

Korean Ground Beef:

• 1 tbsp Olive oil
• 1 lb Ground beef
• 1/2 tsp Sea salt
• 4 cloves Garlic (minced)
• 1/4 cup Coconut aminos
• 1/4 cup Beef broth
• 2 tsp Sesame oil
• 1/4 tsp Ground ginger
• 1/4 tsp Crushed red pepper flakes (or just more black pepper)

Toppings:

• 1/4 cup Green onions (sliced)
• 1 tsp Sesame seeds
• 1 small Cucumber (~8 ounces, sliced)

Instructions

1. Heat 1 tablespoon (15 mL) olive oil in a large wok or skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for 3-5 minutes , until tender. Remove from heat, divide among 4 bowls, and cover to keep warm.
2. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
3. Turn the heat back on to medium-high. Add another tablespoon (15 mL) olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes , breaking up with a spatula and stirring occasionally, until browned.
4. Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute , until fragrant, then mix into the beef.
5. Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes , until the sauce is reduced and mostly absorbs into the meat. There won’t be much liquid left.
6. To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.

Maya’s Recipe Notes

Serving size: 1 bowl, or 1/4 of the entire recipe

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Korean Beef Bowl Recipe
• Ingredients & Substitutions
• How To Make Korean Beef Bowls
• My Recipe Tips
• Storage & Meal Prep
• More Healthy Asian-Inspired Bowls
• My Tools For This Recipe
• Korean Beef Bowl (Easy In 20 Minutes) Recipe card
• Recipe Reviews

Looking for a new addition to your fast and healthy dinner lineup? Say hello to my Korean beef bowl recipe! It ticks all the boxes for me. Quick and easy? Check. Full of flavor? Check (thanks, garlic, ginger, and sesame oil!). Not too many ingredients? Yep, that too. Affordable? Definitely. It’s all the things I love about bowl meals, rolled into one. I like to serve my Korean ground beef over cauliflower rice to keep it light, but you can opt for regular rice if you like!

Why You’ll Love My Korean Beef Bowl Recipe

• Perfect balance of flavors – It’s savory. It’s (a little) sweet. It’s nutty. It’s umami. This dish has many of my go-to Asian-inspired cooking vibes, and you’re going to love them.
• Variety of textures – My favorite part is how the tender, juicy, ground beef gets a little crispy from the stir fry sauce. But you’ve also got cool, fresh cucumbers and soft cauli rice to tie it all together.
• Made in one pan – Say goodbye to piles of dishes! You can make my Korean beef bowl in one pan for easy cleanup.
• Fresh, light meal – My recipe is naturally gluten-free, has no refined sugar, and it’s packed with protein and veggies. It will leave you feeling… just good.
• Ready in just 20 minutes – Just like my burger bowl and egg roll bowl , using ground beef helps this one come together fast. It takes me only 20 minutes from start to finish. Your busy weeknights will thank you!

Ingredients & Substitutions

Here I explain the best ingredients for my Korean beef bowl, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Korean Ground Beef:

The beef is the heart of my recipe. You can build your bowls however you want, but it’s the meat that makes it shine! You’ll need:

• Ground Beef – You can really use any type of ground meat you’ve got (like ground turkey, ground chicken, or ground pork), but this is a Korean beef bowl, so I recommend using beef! Thinly sliced flank steak or skirt steak would also work nicely, though.
• Olive Oil – For your pan. Any heat-safe oil will work.
• Garlic – I used fresh garlic for the best flavor, but you can swap in 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
• Coconut Aminos & Beef Broth – Together, these make up the base of the sauce and give my Korean ground beef those savory, sweet, and umami flavors. I prefer coconut aminos as a healthier soy sauce substitute , but feel free to use conventional low-sodium soy sauce or tamari instead. You can also swap in bone broth instead of regular, for an even richer sauce.
• Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil here, but regular also works.
• Seasonings – I add ground ginger for fruity sharpness, crushed red pepper flakes for heat, and sea salt because… always . You can substitute a tablespoon of fresh grated ginger instead of ground (saute it together with the garlic), or omit the red pepper flakes if you don’t want it spicy.

VARIATION: Make the sauce sweeter!

The coconut aminos already contributes very mild sweetness, but if you like it more sweet, adding 1-2 tablespoons of honey (or my natural sugar-free honey ) pairs nicely with the other flavors here.

The Base:

I use cauliflower rice for my base. I love that it’s light and cooks quickly in the same pan as the beef, with just a little olive oil, sea salt, and black pepper. You can also use leftover cooked cauliflower rice or frozen cauliflower rice .

If you prefer your Korean beef bowls with regular white or brown rice , just cook it using your favorite method and use that as the base instead. They are amazing with my easy fried rice for something more hearty.

Toppings:

Feel free to customize these bowls however you’d like! I top mine with a fanned out cucumber , and a sprinkle of sliced green onions and sesame seeds .

You can mix it up and throw in shredded carrots, thinly sliced radishes, leftover stir fry vegetables or sauteed broccoli , or a fried egg on top to make it more filling. Once, I even added sauteed shiitake mushrooms .

How To Make Korean Beef Bowls

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the cauliflower rice. In a large wok or skillet over medium-high heat, cook the cauliflower rice in olive oil until tender. (Or just cook your favorite rice instead.) Transfer to bowls and cover to keep warm.
2. Make the sauce. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside, but make sure it’s nearby and ready to go!
3. Brown the beef. Add the ground beef to the pan and cook over medium-high heat, until browned.
4. Saute the garlic. Push the beef to the sides of the pan, and add the minced garlic. Saute until fragrant, then mix into the beef.
5. Add the sauce. Pour the sauce over the beef, bring to a boil, then simmer until most of it absorbs into the meat.
6. Assemble your Korean ground beef bowls. Top each bowl with the ground beef and fan out the sliced cucumbers. Garnish with sliced green onions and sesame seeds.

My Recipe Tips

• Drain the beef if needed. I always get 85/15 ground beef and don’t usually need to drain it, but you may need to if you use 80/20 that’s higher in fat.
• Crank up the heat. The crispy browned edges are one of the best parts of this Korean beef bowl, so I highly recommend medium-high heat for browning the meat. And wait for it to actually darken, not just turn light brown. I use medium-high for the cauliflower rice as well, as browning is delicious there, too!
• It’s normal for the sauce to be thin, but it will reduce. Just let it simmer for a bit, and the meat will absorb all that flavor.
• Want it extra saucy? The meat soaks up most of the sauce in my Korean ground beef recipe, but if you want enough sauce to coat some of your rice, double or triple the amount of sauce. It’ll take a bit longer to reduce. I also once drizzled on extra sauce I had left from gochujang cauliflower and that was so flavorful.

Storage & Meal Prep

• Store: You can store your Korean ground beef on its own in the fridge for up to 5 days, but if you’ve already assembled the bowls, they are best within 2-3 days. So far, my fave way to repurpose leftovers was when I stuffed the meat into lettuce wraps with taco slaw and spicy mayo . Seriously amazing!
• Meal prep: Korean beef bowls make great meal prep lunches! I portion them into these glass meal prep containers , which are the perfect size for them. Add the cucumbers and green onions fresh if you can.
• Reheat: I prefer to reheat in the microwave if I’ve got the bowl in a meal prep container (just don’t heat the cucumbers, ha), but for the beef by itself, it tastes better heated in a skillet with a little extra oil.
• Freeze: You can freeze the cauliflower rice and ground beef separately for up to 3-4 months.

More Healthy Asian-Inspired Bowls

If you love a good bowl meal like I do, try one of my other easy ones next time:

My Tools For This Recipe

• Large Skillet – This wok is great for lots of surface area, but I just used my basic ceramic skillet this time.
• Stainless Chopsticks – Not required, of course, but I love these for all my Asian meals. They are shown in my pictures above.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Cauliflower Rice:

• 1 tbsp Olive oil ▢
• 1 lb Cauliflower (frozen or fresh riced in a food processor) ▢
• 1/2 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Korean Ground Beef:

• 1 tbsp Olive oil ▢
• 1 lb Ground beef ▢
• 1/2 tsp Sea salt ▢
• 4 cloves Garlic (minced) ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Beef broth ▢
• 2 tsp Sesame oil ▢
• 1/4 tsp Ground ginger ▢
• 1/4 tsp Crushed red pepper flakes (or just more black pepper) ▢

Toppings:

• 1/4 cup Green onions (sliced) ▢
• 1 tsp Sesame seeds ▢
• 1 small Cucumber (~8 ounces, sliced) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat 1 tablespoon (15 mL) olive oil in a large wok or skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for 3-5 minutes , until tender. Remove from heat, divide among 4 bowls, and cover to keep warm.
2. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
3. Turn the heat back on to medium-high. Add another tablespoon (15 mL) olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes , breaking up with a spatula and stirring occasionally, until browned.
4. Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute , until fragrant, then mix into the beef.
5. Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes , until the sauce is reduced and mostly absorbs into the meat. There won’t be much liquid left.
6. To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 bowl, or 1/4 of the entire recipe

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Korean Beef Bowl

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Korean Beef Bowl Recipe
• Ingredients & Substitutions
• How To Make Korean Beef Bowls
• My Recipe Tips
• Storage & Meal Prep
• More Healthy Asian-Inspired Bowls
• My Tools For This Recipe
• Korean Beef Bowl (Easy In 20 Minutes) Recipe card
• Recipe Reviews

Looking for a new addition to your fast and healthy dinner lineup? Say hello to my Korean beef bowl recipe! It ticks all the boxes for me. Quick and easy? Check. Full of flavor? Check (thanks, garlic, ginger, and sesame oil!). Not too many ingredients? Yep, that too. Affordable? Definitely. It’s all the things I love about bowl meals, rolled into one. I like to serve my Korean ground beef over cauliflower rice to keep it light, but you can opt for regular rice if you like!

Why You’ll Love My Korean Beef Bowl Recipe

• Perfect balance of flavors – It’s savory. It’s (a little) sweet. It’s nutty. It’s umami. This dish has many of my go-to Asian-inspired cooking vibes, and you’re going to love them.
• Variety of textures – My favorite part is how the tender, juicy, ground beef gets a little crispy from the stir fry sauce. But you’ve also got cool, fresh cucumbers and soft cauli rice to tie it all together.
• Made in one pan – Say goodbye to piles of dishes! You can make my Korean beef bowl in one pan for easy cleanup.
• Fresh, light meal – My recipe is naturally gluten-free, has no refined sugar, and it’s packed with protein and veggies. It will leave you feeling… just good.
• Ready in just 20 minutes – Just like my burger bowl and egg roll bowl , using ground beef helps this one come together fast. It takes me only 20 minutes from start to finish. Your busy weeknights will thank you!

Ingredients & Substitutions

Here I explain the best ingredients for my Korean beef bowl, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Korean Ground Beef:

The beef is the heart of my recipe. You can build your bowls however you want, but it’s the meat that makes it shine! You’ll need:

• Ground Beef – You can really use any type of ground meat you’ve got (like ground turkey, ground chicken, or ground pork), but this is a Korean beef bowl, so I recommend using beef! Thinly sliced flank steak or skirt steak would also work nicely, though.
• Olive Oil – For your pan. Any heat-safe oil will work.
• Garlic – I used fresh garlic for the best flavor, but you can swap in 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
• Coconut Aminos & Beef Broth – Together, these make up the base of the sauce and give my Korean ground beef those savory, sweet, and umami flavors. I prefer coconut aminos as a healthier soy sauce substitute , but feel free to use conventional low-sodium soy sauce or tamari instead. You can also swap in bone broth instead of regular, for an even richer sauce.
• Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil here, but regular also works.
• Seasonings – I add ground ginger for fruity sharpness, crushed red pepper flakes for heat, and sea salt because… always . You can substitute a tablespoon of fresh grated ginger instead of ground (saute it together with the garlic), or omit the red pepper flakes if you don’t want it spicy.

VARIATION: Make the sauce sweeter!

The coconut aminos already contributes very mild sweetness, but if you like it more sweet, adding 1-2 tablespoons of honey (or my natural sugar-free honey ) pairs nicely with the other flavors here.

The Base:

I use cauliflower rice for my base. I love that it’s light and cooks quickly in the same pan as the beef, with just a little olive oil, sea salt, and black pepper. You can also use leftover cooked cauliflower rice or frozen cauliflower rice .

If you prefer your Korean beef bowls with regular white or brown rice , just cook it using your favorite method and use that as the base instead. They are amazing with my easy fried rice for something more hearty.

Toppings:

Feel free to customize these bowls however you’d like! I top mine with a fanned out cucumber , and a sprinkle of sliced green onions and sesame seeds .

You can mix it up and throw in shredded carrots, thinly sliced radishes, leftover stir fry vegetables or sauteed broccoli , or a fried egg on top to make it more filling. Once, I even added sauteed shiitake mushrooms .

How To Make Korean Beef Bowls

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the cauliflower rice. In a large wok or skillet over medium-high heat, cook the cauliflower rice in olive oil until tender. (Or just cook your favorite rice instead.) Transfer to bowls and cover to keep warm.
2. Make the sauce. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside, but make sure it’s nearby and ready to go!
3. Brown the beef. Add the ground beef to the pan and cook over medium-high heat, until browned.
4. Saute the garlic. Push the beef to the sides of the pan, and add the minced garlic. Saute until fragrant, then mix into the beef.
5. Add the sauce. Pour the sauce over the beef, bring to a boil, then simmer until most of it absorbs into the meat.
6. Assemble your Korean ground beef bowls. Top each bowl with the ground beef and fan out the sliced cucumbers. Garnish with sliced green onions and sesame seeds.

My Recipe Tips

• Drain the beef if needed. I always get 85/15 ground beef and don’t usually need to drain it, but you may need to if you use 80/20 that’s higher in fat.
• Crank up the heat. The crispy browned edges are one of the best parts of this Korean beef bowl, so I highly recommend medium-high heat for browning the meat. And wait for it to actually darken, not just turn light brown. I use medium-high for the cauliflower rice as well, as browning is delicious there, too!
• It’s normal for the sauce to be thin, but it will reduce. Just let it simmer for a bit, and the meat will absorb all that flavor.
• Want it extra saucy? The meat soaks up most of the sauce in my Korean ground beef recipe, but if you want enough sauce to coat some of your rice, double or triple the amount of sauce. It’ll take a bit longer to reduce. I also once drizzled on extra sauce I had left from gochujang cauliflower and that was so flavorful.

Storage & Meal Prep

• Store: You can store your Korean ground beef on its own in the fridge for up to 5 days, but if you’ve already assembled the bowls, they are best within 2-3 days. So far, my fave way to repurpose leftovers was when I stuffed the meat into lettuce wraps with taco slaw and spicy mayo . Seriously amazing!
• Meal prep: Korean beef bowls make great meal prep lunches! I portion them into these glass meal prep containers , which are the perfect size for them. Add the cucumbers and green onions fresh if you can.
• Reheat: I prefer to reheat in the microwave if I’ve got the bowl in a meal prep container (just don’t heat the cucumbers, ha), but for the beef by itself, it tastes better heated in a skillet with a little extra oil.
• Freeze: You can freeze the cauliflower rice and ground beef separately for up to 3-4 months.

More Healthy Asian-Inspired Bowls

If you love a good bowl meal like I do, try one of my other easy ones next time:

My Tools For This Recipe

• Large Skillet – This wok is great for lots of surface area, but I just used my basic ceramic skillet this time.
• Stainless Chopsticks – Not required, of course, but I love these for all my Asian meals. They are shown in my pictures above.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Cauliflower Rice:

• 1 tbsp Olive oil ▢
• 1 lb Cauliflower (frozen or fresh riced in a food processor) ▢
• 1/2 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Korean Ground Beef:

• 1 tbsp Olive oil ▢
• 1 lb Ground beef ▢
• 1/2 tsp Sea salt ▢
• 4 cloves Garlic (minced) ▢
• 1/4 cup Coconut aminos ▢
• 1/4 cup Beef broth ▢
• 2 tsp Sesame oil ▢
• 1/4 tsp Ground ginger ▢
• 1/4 tsp Crushed red pepper flakes (or just more black pepper) ▢

Toppings:

• 1/4 cup Green onions (sliced) ▢
• 1 tsp Sesame seeds ▢
• 1 small Cucumber (~8 ounces, sliced) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat 1 tablespoon (15 mL) olive oil in a large wok or skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for 3-5 minutes , until tender. Remove from heat, divide among 4 bowls, and cover to keep warm.
2. In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
3. Turn the heat back on to medium-high. Add another tablespoon (15 mL) olive oil to the pan. Add the ground beef and season with sea salt. Cook for 8-10 minutes , breaking up with a spatula and stirring occasionally, until browned.
4. Push the beef to the sides of the pan, and add the minced garlic in the middle. Saute for about 1 minute , until fragrant, then mix into the beef.
5. Pour the sauce over the beef. Bring to a boil, then reduce the heat and simmer for 3-4 minutes , until the sauce is reduced and mostly absorbs into the meat. There won’t be much liquid left.
6. To assemble your Korean beef bowls, top each bowl of cauliflower rice with ground beef. Fan out the cucumber slices, and sprinkle with sliced green onions and sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 bowl, or 1/4 of the entire recipe

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Keto Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Korean Beef Bowl