Korean Ground Beef Bowls (that aren’t spicy)

If you’re looking for a quick and easy ground beef recipe, I’ve got you covered. Korean ground beef bowls are the perfect combination of tender white rice, flavorful beef seasoned with just a touch of ginger and garlic and served with fresh lettuce and cilantro for just the right amount of flavor.

So let’s walk through the steps of how to make this delicious and easy meal. One disclaimer is that I am not making these Korean ground beef bowls spicy at all but if you like spice please feel free to add some crushed red pepper flakes or any other spicy seasonings that you like.

WHY WE LOVE THIS RECIPE

• Quick to make. On busy nights I love that Korean ground beef bowls can be made in just a little over 30 minutes. If you make the rice in advance they're ready in even less time!
• Soy-free. Personally I avoid soy. Therefore I often swap out soy sauce with coconut aminos. If you or someone you know can't tolerate soy either by need or by choice then this recipe is great since we're suing coconut aminos rather than soy sauce.
• Family and Kid-friendly. This recipe is so delicious that even picky eaters will love this. To adapt it for spice-lovers crushed red pepper flakes can easily be added.
• Meal Prep. You can use this recipe for meal prepping. For example, first make a double batch of the recipe. Then keep washed lettuce leaves, as well as leftover cooked beef and rice in covered containers to reheat for dinner the next day.

INGREDIENTS

Here’s what you need for Korean Ground Beef Bowls:

• Lundberg white sushi rice
• Water
• Brown sugar
• Coconut aminos
• Ground beef

• Garlic
• Fresh ginger
• Green onion
• Fresh cilantro

INGREDIENT NOTES

• Ground beef: Beef is rich in various vitamins and minerals, especially iron and zinc. It adds a good amount of protein to this recipe, making it a satisfying meal.
• White sushi rice: I love the texture of this type of rice. It's chewy and satisfying. Lundberg is the brand I use and it can be made ahead of time to save on prep time.
• Fresh cilantro: This adds nice fresh flavor. And health bonus: cilantro contains vitamins A, C and K. But if you don't care for the taste of cilantro feel free to just use extra scallions instead as the garnish.
• Coconut aminos: Acts as a soy-free and gluten-free alternative to soy sauce that provides a similar taste without the risk of allergic reactions.
• Butter lettuce cups: Also called Boston or bibb lettuce, butter lettuce is not only tender but has leaves that are perfect to use as a wrap. Butter lettuce contains folate, iron, and potassium.

HOW TO MAKE KOREAN GROUND BEEF BOWL: STEP-BY-STEP INSTRUCTIONS

STEP 1: RINSE THE RICE

First use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Then place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.

STEP 2: COOK THE RICE

After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.

STEP 3: PREPARE THE SAUCE

Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.

STEP 4: COOK THE BEEF

Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.

STEP 5: ADD THE SAUCE TO THE BEEF

Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute. 

STEP 5: ASSEMBLE THE BEEF BOWL

Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the cilantro.

EXPERT TIPS

• Prep ahead of time. If packing Korean ground beef bowls for lunch, you will enjoy it the most when hot. So I recommend heating it at home and carrying it along in a thermal bento container like this one. Lettuce leaves can be packed separately in a container to keep them cool and fresh.
• Rinse the rice really well. The extra starch in rice is removed by rinsing or washing it, resulting in a more separated grain when cooked.
• Add other ingredients or veggies. With this recipe, you can add more veggies or any other ingredients that you enjoy (like hot sauce) to make it more delicious for you!
• Clean the lettuce wraps. The best way to keep lettuce fresh is to wash it in cool water and dry it thoroughly in a salad spinner. I like this one OXO Good Grips brand.

FREQUENTLY ASKED QUESTIONS

What is ground beef good for?

Ground beef can be used to make meatloaf, taco filling, lettuce wraps, stuffed peppers or cabbage, casseroles, soups, sloppy joes, chili and burgers.

How long does ground beef last in the fridge?

Raw ground beef will keep in the refrigerator for up to 2 days. Eat cooked ground beef leftovers within 4 days. Ground beef can be stored in the freezer for up to 4 months.

How do you know if ground beef is brown?

Raw ground beef should be bright red on the outside. If its surface has turned thoroughly brown or gray or grown mold, it has gone bad and should be discarded.

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All of these ingredients can be found at Basil Bandwagon Natural Market in New Jersey. Their free rewards program helps you save money on groceries every trip!

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TRY THESE HEALTHY RECIPES NEXT:

• This kidney bean stew is a good source of plant-based proteins.
• This arugula beet salad with fennel would be a nice accompaniment to the wraps. 
• Veggie burgers or salmon patties with radicchio or butter lettuce, a dipping sauce

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