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Get It NowIf you need a new recipe for your fast dinner rotation… here it is! This Korean beef bowl recipe checks all of the healthy dinner check boxes. It’s quick and easy to make (just 20 minutes!) and super flavorful, thanks to a mouthwatering sauce with garlic, ginger, and sesame oil, plus satisfying ground beef that gets a little crispy from the stir fry sauce. Then, it’s served over a bed of rice (in this case, cauliflower rice!) for a healthy meal.
Just like a burger in a bowl, a simple egg roll in a bowl with coleslaw mix, and Asian chicken lettuce wraps, using ground beef helps this recipe come together fast. Many traditional Korean beef bowl recipes use added sugar, but this version is totally sugar-free!
Why You’ll Love This Korean Beef Bowl Recipe
- Perfect balance of sweet and savory flavor
- Melt-in-your-mouth texture
- Made in one pan for easy cleanup
- Naturally gluten-free, low carb, and sugar-free
- Ready in just 20 minutes
- Perfect for busy weeknights
Ingredients & Substitutions
This section explains how to choose the best ingredients for a Korean ground beef bowl, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Cauliflower Rice:
- Olive Oil – For sauteing. Avocado oil, or any neutral, high-heat cooking oil, would work as well.
- Cauliflower – You can use frozen or fresh cauliflower to make the cauliflower rice. Or, use leftover cooked cauliflower rice or frozen cauliflower rice if you have some.
- Sea Salt & Black Pepper
If you prefer to use regular rice for your Korean beef rice bowl, you can cook it using your favorite method and use that as the base instead of cooking cauliflower rice.
Beef & Stir Fry Sauce:
- Olive Oil – For sauteing.
- Ground Beef – I made this a Korean ground beef bowl, but you can really use any type of ground meat that you have or that is your favorite, including ground turkey, ground chicken, or ground pork. I used 85/15 ground beef, but you can also use 90/10 lean ground beef or 80/20 that’s higher in fat (you might have to drain it if using 80/20). Another option would be to use thinly sliced flank steak or skirt steak instead.
- Sea Salt
- Garlic – I used fresh garlic for the best flavor, but you can use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
- Coconut Aminos – Adds sweet and umami flavor to the sauce. This is a healthier soy sauce substitute, but feel free to use conventional low-sodium soy sauce instead.
- Beef Broth – Helps make the sauce. You can also use beef bone broth for an even richer sauce and more nutrition.
- Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil, but regular also works.
- Ground Ginger – Ground ginger is convenient, but you can also use fresh if you have it. If you opt for fresh, use 1 tablespoon of fresh grated ginger and saute it at the same time as the garlic.
- Crushed Red Pepper Flakes – Red pepper flakes add a bit of heat, feel free to omit if you don’t like it spicy.
SAUCE VARIATION: Make the sauce sweeter!
If you like it sweet, you can add 2-3 tablespoons of sweetener to the sauce before adding it to the beef. You can use brown sugar (or a sugar-free brown sugar replacement), powdered sugar (or powdered sugar substitute), or even honey (or sugar-free honey) depending on the flavor you like and your dietary preferences.
Garnish:
- Green Onions – Adds a fresh flavor and an extra layer of texture.
- Sesame Seeds – A sprinkle of sesame seeds adds a nutty flavor and crunchy texture.
- Cucumber – A sliced cucumber is totally optional, but I think it adds a delicious crunch to the dish. You can bulk up Korean beef bowls with veggies and add shredded carrots on top, too.
TOPPING VARIATION: Add a fried egg!
For an extra filling meal, finish the dish with a fried egg on top. Many versions of Korean beef bowls suggest a sunny side up egg, but cook yours however you like.
How To Make Korean Beef Bowls
This section shows how to make a healthy Korean beef bowl with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the cauliflower rice. In a large wok (or large skillet) over medium-high heat, heat the olive oil. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute until cooked through. Transfer to a plate and cover to keep warm.
TIP: Stir fry cauliflower rice over medium-high heat.
This ensures that it fries instead of steaming, reduces any cauliflower smell, and makes for a better flavor.
- Make the sauce. In a small bowl, whisk together coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set aside.
- Brown the beef. Add the ground beef to the pan and cook over medium-high heat, until browned.
- Add garlic. Make a well in the beef and add the minced garlic. Saute until fragrant, then mix into the beef.
- Add the sauce. Pour the sauce over the beef. Bring to a boil, then reduce heat and simmer. After you add the Korean beef stir fry sauce to the pan, it will be liquid, but will thicken up and absorb into the meat if you simmer it for just a bit.
- Assemble the Korean beef bowls. Divide the cauliflower rice among bowls. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.
Storage Instructions
- Store: Store your Korean ground beef and rice bowl in the refrigerator for up to 5 days.
- Meal prep: Ground beef recipes like this one are great for meal prep in advance! These glass meal prep containers are the perfect size.
- Reheat: When you’re ready to eat leftovers, you can reheat them in the microwave or in a skillet, until hot.
- Freeze: If you want to freeze this easy Korean beef bowl, simply store the cauliflower rice and ground beef separately in the freezer for up to 4 months.
What To Serve With Korean Beef Bowls
This dish makes a one-pan meal, so you don’t have to make anything else for dinner. But if you want to add a little something, here are some great accompaniments to any Korean ground beef bowls meal:
- Vegetables – Veggies such as stir fry vegetables, fast sauteed broccoli, garlic roasted bok choy, or crispy roasted Brussels sprouts provide an extra layer of texture and flavor to your dinner.
- Asian Sides – Side dishes like sautéed mushrooms, pickled cucumbers (or smashed cucumber salad), or spicy kani salad perfectly balance the savory taste of this beef bowl.
More Healthy Asian Inspired Recipes
Discover more delicious and healthy Asian recipes that come together fast!
Recommended Tools
- Wok – This wok is great for cooking this Korean beef bowl recipe and there’s lots of surface area to easily and quickly brown the meat.
- Glass Meal Prep Containers – These glass containers are the perfect way to meal prep for the week.
- Stainless Chopsticks – Not required, of course, but I love these for all my Asian meals. They are shown in the pictures above.
Korean Beef Bowl (Easy In 20 Minutes!)
You'll love this easy 20-minute Korean beef bowl recipe with ground beef, flavorful Asian sauce, cauliflower rice, cucumbers & green onions.
Ingredients
Tap underlined ingredients to see where to get them.
Cauliflower Rice:
Beef:
Garnish:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat 1 tablespoon (15 mL) olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
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Remove the cauliflower rice from heat, set aside, and cover to keep warm.
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In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
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Turn heat back to medium-high. Add another tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
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Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
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Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won’t be much liquid left.
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Divide the cauliflower rice among plates.Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: ~1/3 cup ground beef + 1 cup cauliflower rice
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our 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. 🙂
136 Comments
Kim
0This could have been much better but holy moly sodium overload! Next time I will not add the sea salt and use a reduced sodium broth. I did add some chili paste for a bit more flavor.
ASIA Love
0I do not think I was much of a fan. It Could have been better. It was a bit too bland for me and did not have a spice that I was looking for
Wholesome Yum M
0Hi Asia Love, Sorry this didn’t suit your tastes. Spices can be adjusted to meet your preferences if need be.
Stacy
0Made the Korean Beef bowl and was great! Going to be a go to meal for dinner. My husband said where did you get this recipe this is so good, please make again!
Wholesome Yum A
0Hi, I would like to make this for someone who doesn’t like spicy foods. How spicy is this with the red chili flakes? Should I omit them or halve the amount?
Wholesome Yum M
0Hi Amanda, This dish is not especially spicy, but you can half the amount just to be on the safe side for your friend.
Tracy M
0I used a TB fresh ginger and I think that made a big difference. Also used a TB of monkfruit sweetener. You could easily adjust the spices to your liking. Thanks for the recipe!
Angela Mogharehabed
0This easy recipe came together beautifully, in under 30 minutes, with minimum fuss. For a pleasant change, I had all the ingredients on hand. I added 2 tsp Besti Monkfruit Allulose blend for a bit of sweetness, and it was deeelicious. It got the husband’s approval so this one’s a keeper for sure! Thank you for sharing this gem.
Cindy Lieberman
0This is fast and super flavorful! I made it with meatless grind/beyond beef for a hearty and filling vegetarian entree. I served the dish alongside broccoli florets and cubed roasted eggplant over rice. Delish! We will definitely make this again. Thanks, Maya, for another great recipe!
Patricia Fitzpatrick
0I’ve made this twice. Love it.
Lori
0Can I use Liquid aminos instead of coconut aminos and if so how do I change the recipe to accommodate?
Wholesome Yum M
0Hi Lori, These are the same. Use the amount listed in the recipe.
Mich
0We LOVED this! Hubby and I ate the beef recipe over string beans. Son put it in a taco. All went back for more :0) I halved the aminos and subbed water since I don’t like salty taste. Versatile recipe! Thanks so much!
Lisa
0Super yummy-quick and easy too! Added a little more coconut amino and really browned up the meat-so delish! Even the hubs liked it! This will be a new recipe in the rotation – thank you!
maria
0This was awesome! As a diabetic and a person who loved her Teriyaki bowls… I was so glad to find this Keto Korean bowl recipe! I even liked the cauliflower rice ( I was worried because I loved rice) but cauliflower rice actually GOES WELL with this recipe! I even added some STEAMED CABBAGE PIECES on the side— omg! Thank you over and over- family put panko crumbs— I used a little pinch of pork rinds… and I had all ingredients so it was really divine.
Heidi
0Thank you! This is delicious – easy to make, flavorful and ingredients I usually have stocked. This will be a great go-to weekday meal.
Michelle
0This was really really good. Sauteed cauliflower with a little sesame oil and splash of coconut aminos. Key was really browning the beef well. Next time I’m going to add lots garlic and onions. Thank you. So tasty so easy. A new go to for me!
Sonja
0Quick fresh and wonderful
Chelsea Santos
0I tried this last week, and it was fantastic and super easy! I made sweet pickled cucumbers (rice vinegar and granular sweetener), and used them as a topping for the bowls. It was heavenly. Thank you!
Lori
0So good and easy – THANK YOU. Used chicken bone broth because I did not have beef and no sesame oil but that will likely make it even better. I doubled the recipe and we ate the entire thing. I did add siracha to mine but no one else did. I also like the lettuce wrap idea. Super YUM!!
Linda
0What are coconut aminos and where can I buy them? I read that I can substitute soy sauce but would like to make it as written.
Wholesome Yum M
0Hi Linda, Coconut Aminos is made from the sap of coconut blossoms and salt. It creates a flavor similar to soy sauce. You can pick up a bottle of Coconut Aminos here.
Alyssa
0Finally got around to trying this, delish and so quick and easy to make!
I didn’t have sesame oil, but did have sesame seeds to top it, will be even better next time! Also agree the cucumber is essential!
Susan Blissett
0We are both vegan so I easily substituted Beyond Meat and veg stock. This dish was outstanding. It will be a regular addition to our weekly meals from now on. Thank you so much. So simple and so tasty.
Rick
0This was really good. It will definitely be added to our regular “quick meal” rotation.
I had to make a few minor modifications, but it didn’t change much. The first one was that I don’t own a wok, so I just used a skillet. Second, I didn’t have sesame oil, so I substituted with peanut oil, and really couldn’t tell the difference (I will try for sesame oil next time). I also added a tablespoon of Sambal Oelek chili paste right at the end of the reduction for some extra heat and “gooeyness”. Finally, I added some Siracha to my bowl because I love it. I felt like it accented the dish perfectly.
I was nervous serving such a simple dish to my wife. She’s normally a pretty tough customer, but she absolutely loved it. She even asked for seconds and mentioned several times that she wants to have it again.
**I will say that I still feel like it’s missing something. Next time, I’m going to try quick pickling the cucumber with some carrots and add cilantro for some more texture and freshness (similar to Bahn Mi vegetables).
carrie
0It seemed a little bland, but I added a bit of chili garlic sauce to spice it up and it was YUM!
Rick
0Carrie, thanks for this tip. I did just that and feel like it made a huge difference for us.
Trish
0We made this tonight and it is SOOO good. I’m on Keto OMAD but my kiddos and husband are not and they loved this too. Thanks for always having the best recipes!
Gina
0I made this tonight, for the week. Not what I expected. But I just saw the part about liking it sweeter. Too late. But it will do what I need it to for lunches.
Trying the Mongolian Beef next.
Rebecca
0Made this just now for lunch and it’s delicious. I didn’t have cauliflower so I sautéed in some coleslaw mix, yum!
Holly
0This was so flavorful. It is definitely a new favorite and so easy to make.
Stephanie
0This was a big hit with my entire family – even the 3 and 5 year olds! Just enough spice to make it zippy, without burning any tastebuds off. And the sesame oil was a nice touch!
I’m planning to make a double batch to freeze next month before our next little one comes along. Thanks for another great recipe!
Rebecca
0Sounds delicious! I don’t have any coconut aminos. Can I use soy sauce instead? If so, how much. I do have extra virgin coconut oil (unrefined) & coconut cooking oil. Would either of those sub. For the coconut aminos? Also my cauliflower rice is frozen in a bag.
Do I prepare it in the microwave per the instructions & then stir fry it or just skip the microwave & stir fry it from frozen?
Thanks
Wholesome Yum M
0Hi Rebecca, Soy sauce is really the only replacement for the coconut aminos, coconut oils will not provide the flavor that this recipe calls for. You can just stir fry the cauliflower rice, no need to microwave first.
Holly
0You are brilliant! I made this recipe exactly as written and it was utterly amazing! I will definitely be making this over and over again!
Thank you SO much for sharing this!
Denise Payne
0Really enjoyed this. I used cauliflower that I processed a year ago and froze, so my hubby could taste the it. He OD on cauliflower when we started KETO. Maybe if I used fresh cauliflower it would not taste like it. I did sweetened it with monk fruit.
Kristi
0We really enjoyed this recipe! The cucumbers were a great pair with it also!!
Karine Hilton
0I realized I didn’t have ginger, I replaced by horseradish and a little bit of real maple syrup. Oh my! It was sooooooo good!!
T Bennett
0I opted to add the sweetener- I lived in South Korea for a year and fell in love with their food! So adding the sweetener really made this taste so close to what I used to eat. Thanks so much for this inventive interpretation .
K Jimenez
0This is a very flavorful recipe. I doubled the recipe and added monk fruit sweetener. Thank for the recipe that will be used many more times in my house.
Sunshine
0I was wanting to double this…did you double all the ingredients including the liquids?
Christine Phillips
0Absolutely delicious… . Nothing left to say.
Lisa Schroeder
0do i drain the fat from the beef?
Wholesome Yum A
0Hi Lisa, I don’t, but if you’re using a particularly fatty ground beef blend you can. Draining can help make it more crisp and improve texture.
Lorraine
0Hi can I use liquid aminos instead of coconut aminos?
Wholesome Yum A
0Absolutely, Lorraine!
Cara
0This is my husband’s new ‘favorite thing I make’ – I can’t believe how simple it is to get that yummy Korean BBQ taste. I added habañeros & serano Chile with the garlic to kick up the heat when I made this today and it worked out amazing! The cucumbers in my opinion are necessary for texture and freshness. We’ve also only eaten the beef on lettuce wraps as we’re a little burned out on cauliflower rice, but SO GOOD!
Trish
0This recipe was absolutely delicious. My husband and I both loved it. We will definitely make this again and again.
Suzanne
0This looks fabulous! I can’t wait to try it! What would the net carbs be without the “rice”?
By the way, I ordered your new book already on Amazon, I’m excited for the release! Love your site!
Wholesome Yum L
0Hi Susanne, thank you for ordering the cookbook! I don’t have the measurements for the dish without the cauliflower but you could use an online calculator to figure it out.
Gennesa
0Could this be good on zoodles? How do you fry cauliflower instead of steaming it? I need some pointers please.
Wholesome Yum
0This would taste great on zoodles, Gennesa. For cauliflower that has been riced (not florets), you can simply pan fry it and stir often until soft.
Amy
0This was so good! One of the best things I’ve ever made!
Lynda
0Can I leave out the sesame oil?
Wholesome Yum
0Hi Lynda, you can do that but you might miss out on some flavor. You’ll also want to substitute with a different fat, like avocado oil.
Fifi
0Very delicious recipe l made it exactly as written. It’s a keeper. Thank you
Rachel
0This was good! I only had the coconut aminos and sesame oil in the house, but I added garlic powder and it was tasty. I liked the cauliflower option and I had a bag of frozen which heated up nicely in a large frying pan.
Courtney
0I love all the flavours in here, and although I’m not keto I don’t eat sugar often and my husband limits his carbs so I appreciate that this recipe is sugar-free!
Shanika
0This Korean Bowl was so amazing! I love that it’s Keto and so flavorful!
Beth Neels
0I love that you used cauliflower rice in these bowls! The spicy hint made these beef bowls right up my alley too!
Krissy Allori
0This looks so good! I have been loving bowls lately. Looking forward to trying it.
lisa
0What a delish and easy dinner!! Making this again next week for sure!
Tanya Schroeder
0I loved everything about this recipe!