SK Store
Become a Fan
Follow Me
SubscribeThursday, August 12, 2010
Korean Beef Rice Bowl
Last week was “Sneak zucchini on your neighbor’s porch day” – and lo and behold, I got a few on my doorstep.
Except none of my neighbors have gardens.
It’s a complete mystery, and I appreciate the thoughtful gesture. I guess if anyone could find a use for zucchini on my block, it would be me. Though I’m hoping the kind gifter was not expecting me to make Zucchini Corn Dog.
Instead, the zucchini was made into a supporting role in this one-bowl Korean Beef Rice dish.
One bowl meals are awesome.
That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon — pick the weapon of your choice) and just 1 bowl to clean per person.
Thin slices of beef are marinated in a combo of soy, brown sugar, sesame oil, garlic and ginger – the same marinade I use for Korean bulgogi. Because the beef is thin, the vegetables are small, it’s also a 29.5 minute meal.
One bowl, 29.5-minute meal that uses zucchini.
Top that, Rachael Ray!
How to make Korean Beef Rice Bowl
Here’s the marinade ingredients – soy sauce, sesame oil, grated ginger, garlic, brown sugar.
It’s important to cut the beef very small or very thin. It’s a one-bowl meal, remember? No knives. Either cut the beef into small pieces like this.
Or thin slices.
Marinate the beef while you cut the vegetables.
Zucchini, baby spinach, onions and carrots. Notice that the veg is also cut very small or very thin. They all gotta cook almost at the same time!
Start with a wok or large saute pan (frying pans don’t have high enough sides — you’ll end up flipping and tossing all your ingredients right outta your pan!)
Saute the onions.
Then add the beef. Stir-fry beef until just barely pink in middle.
Add the carrots and the zucchini.
Now add the spinach.
Toss it all about.
Once spinach has wilted, the carrots softened and zucchini cooked, it’s done. Sprinkle with sesame seeds.
And serve over rice.
Korean Beef Rice Bowl
You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.
Ingredients:
2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seedsDirections:
1. Cook the rice according to package instructions. See How to Cook Perfect Rice recipe on Steamy Kitchen. If using basmati, see this recipe.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
Print Recipe
Share
Email
Facebook
TwitterYou Might Also Like...
82 Responses to “Korean Beef Rice Bowl”
Leave a Comment
-
Cookbook
101 Asian Recipes Simple Enough for Tonight's Dinner
by Jaden Hair -
Favorite Stuff
Pitt Mitt - Use all 5 fingers instead of trying to wrestle hot items with puppet hands.
Hurom Slow Juicer - The very best juicer in the world - Bon Appetit names it best new appliance.
Gravity Pepper Mill - Spice it up one-handed, just turn it upside down.
Explore New Blogs
Roasted Sesame Winter Slaw at My New Roots
Three Chocolates Mousse Cake on Chasing Delicious
Warm Cabbage and Apple Salad for Cold January Nights on TLC
Feed the Dragon 2012! on TLC
A One-Pot Winter Meal Packed Full of Veggies on TLC
Lisa - "Can't find the grouper cheeks recipe - did you post it?"
Kelly - "YUP - New fav way of making bread! Though I didn't have an adorable ki…"
row - "awesome... thanx so much!"
Joy - "The crepes look so so good. I love the add of lemon."
Pete Morris - "gosh that thai salad looks so colorful and vibrant under those lights!…"
I made this dish this week and my husband and I loved it! It’s a perfect meal, quick, delicious and fresh-what could be better. Thanks so much!
I am making this as we “speak.” The aromas from the marinade and the vegetables are too good to pass up! I have a happy kitchen!
I made this tonight. I marinaded the meat for 24 hours. Easy and delicious! I will definitely make this again.
What are the marinade measurements/ratios?
Can’t wait to make this!
SteamyKitchen replied: — October 30th, 2010 @ 10:28 am
Hi Katie, the exact recipe is right there at the end of the post!
yum! i used some ssamjung as well. next time i’ll add a fried egg on top!
LOOKS DELICIOUS—MAKES ME WANT TO EAT BEEF AGAIN!
I was really disappointed with this recipe. It seriously lacked flavor… maybe if I am feeling ambitious one of these days, I will figure out how to season it well.
Pingback: Korean Beef Bowl « Foods are Friends
Delish! And so easy!
I used some left over salad and fried it in the soy sauce, sesame oil, brown sugar (plus sesame seeds). I’ll add ginger next time.
My salad mix: broccoli, red onion, red bell pepper, celery, flax seed*
* since flax seed loses its nutritional value when heated, you can choose to sprinkle it over your dish when done
- tossed in lemon juice/sugar mix
What type of beef is recommended for this recipe? I always buy the wrong cut. Flank? Sirloin?
omg now that just looks amazing. i’m totally trying this.
This looks delicious! i love korean food and i am definitely goin to try this at home with some kimchi.
Pingback: Short Ribs + French Friday’s with Dorie
Making this RIGHT NOW! I’m super lazy though…bought presliced ribeye from the Chinese market (the kind for hotpot). Hope it turns out!
Pingback: Korean Beef Rice Bowl « For Nana
Delicious beef .. I like it ..
This has become a staple, summer dish in my house. I love it! So delicious.
I made this for dinner last night using fresh ingredients from farms along our road, including the meat, and it turned out excellent. Many thanks for such a great idea. It’s a do-again.
I just made this for dinner, amazing! Thanks for sharing!
I will be making this ono dish for me and Skippy Jr. thanks for the receipe Mahalo.