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Korean Beef Rice Recipe for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

korean-beef-rice-recipe-for-dinner

Korean Beef Rice Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground beef, lean

Produce
3: Garlic cloves
1/4 tsp: Ginger, ground
1 bunch: Green onions

Condiments
1/4 cup: Soy sauce, low-sodium

Pasta & grains
2 cups: Rice, cooked

Baking & spices
1/2 cup: Brown sugar
1 tsp: Red pepper flakes
1: Salt and pepper

Oils & vinegars
1 tbsp: Sesame oil

Instructions:

  • Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
  • Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes. Simmer for a few minutes to blend the flavors.
  • Serve over steamed rice and top with green onions.
korean-beef-rice-recipe-for-dinner

Korean Beef Rice With Scallions Recipe

Ingredients:

Gluten free

Meat
14 oz: Plant based ground meat

Produce
1: Carrot
1: Cucumber
3 cloves: Garlic
1 1/2 tsp: Ginger
1/3 cup: Pear or pear puree, Asian
1: Spring onions or scallions

Condiments
2 tbsp: Soy sauce
1 tsp: Soy sauce, dark

Pasta & grains
1: Rice, short grain

Baking & spices
2 tbsp: Brown sugar, packed dark
1 tsp: Gochujang
1: Gochujang
1 tsp: Sesame seeds, toasted

Oils & vinegars
2 tbsp: Sesame oil, toasted
1 tbsp: Sesame oil
1: Sesame oil

Prepared
1: Kimchi, Vegan

Instructions:

  • Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.
  • Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces. Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.
  • If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender. Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil.
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Korean Beef Rice With Fish Sauce Recipe

Ingredients:

Gluten free

Meat
2 lbs: Ground beef

Produce
1: Avocado
1 tsp: Garlic powder
2 inches: Ginger, fresh
1: Green onions
6 cups: Greens
1 tsp: Onion powder
1: Shallot

Condiments
2 tbsp: Fish sauce
1 tbsp: Hot sauce
1/4 cup: Mayo

Pasta & grains
4 cups: Cauliflower rice

Baking & spices
1 tsp: Red pepper flakes

Oils & vinegars
1 tbsp: Sesame oil, toasted

Nuts & seeds
1/2 cup: Coconut aminos

Instructions:

  • Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
  • Dice shallot and grate ginger to have it ready.
  • Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
  • Add the shallot, ginger, red pepper, garlic powder, and onion powder and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
  • Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
  • If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
  • Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.
korean-beef-rice-recipe-for-dinner

Korean Beef Rice With Carrots Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground beef, lean

Produce
1 cup: Carrots
3 cloves: Garlic
1 tbsp: Ginger
1: Green onions

Condiments
4 tbsp: Soy sauce, low sodium
1 dash: Sriracha hot sauce

Pasta & grains
4 cups: Rice, cooked

Baking & spices
3 tbsp: Brown sugar

Oils & vinegars
1 tsp: Sesame oil

Instructions:

  • Prepare the rice according to package directions.
  • Heat a large non-stick skillet over medium-high heat at add the sesame oil.
  • Add the ground beef to the hot skillet and brown until almost cooked through (about 6-10 minutes).
  • Add the garlic, soy sauce, ginger, brown sugar, and sriracha to the skillet and stir well until a small amount of sauce forms. Add the carrots and cook for about 2 more minutes until the carrots soften slightly. Serve the beef mixture over rice and garnish with chopped green onions, toasted sesame seeds, and a small sprinkling of red pepper flakes (garnishes optional).

Minced Beef Rice (Korean Recipe)

Ingredients:

Gluten free

Meat
500 g: Beef mince

Produce
2: Garlic cloves
1: Onion, small
1/2 cup: Shallots / scallions

Condiments
1 tbsp: Hoisin sauce
2 tbsp: Oyster sauce
2 1/2 tbsp: Soy sauce, dark

Baking & spices
1: Sesame seeds
1/4 tsp: White pepper
2 tsp: White sugar

Oils & vinegars
1 tbsp: Oil
1/2 tsp: Sesame oil

Beer, wine & spirits
1 tbsp: Chinese cooking wine

Instructions:

  • Mix Sauce together in a bowl
  • Heat oil in a large skillet over high heat. Add garlic and onion, cook for 1 minute or until onion starts browning.
  • Add beef and cook, breaking it up as you go.
  • Once the beef has all changed from red to brown, add Sauce. Cook for a further 2 minutes, or until Sauce has evaporated and beef is cooked.
  • Stir through shallots, then serve over rice, garnished with more shallots and sesame seeds, if desired.

Spicy Korean Beef Rice Recipe

Ingredients:

Meat
500 g: Beef mince

Produce
1 tsp: Chilli flakes, dry
2 cloves: Garlic
1 1/3 tbsp: Ginger

Condiments
5 tbsp: Kecap manis
4 tbsp: Soy sauce, light

Oils & vinegars
1 1/2 tsp: Sesame oil
1 tbsp: Vegetable oil

Instructions:

  • Mix together the beef, garlic, ginger, chilli flakes, soy sauce and kecap manis in a bowl. Cover and place in the fridge for ½ hour an hour.
  • Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
  • Add the beef mixture and fry, stirring regularly until it gets very brown and crispy. Once you hear it start crackling add the sesame oil and mix through.
  • Serve with greens and over steamed rice.

Korean Beef Rice With Potatoes Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground beef

Produce
2 cloves: Garlic
1: Onion, large
1 cup: Peas
1: Russet potato, large

Canned goods
1 1/2 cups: Beef broth

Baking & spices
1/4 tsp: Black pepper
1 tbsp: Cornstarch
2 tbsp: Curry powder
1 tsp: Salt
1/4 tsp: Sugar
1 1/2 tsp: Turmeric

Oils & vinegars
3 tbsp: Oil

Nuts & seeds
1/2 tsp: Cumin

Instructions:

  • In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
  • Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
  • Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened.
  • Serve with rice.
korean-beef-rice-recipe-for-dinner

Korean Beef Rice With Chicken Stock Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground beef

Produce
3 cloves: Garlic
1: Onion, medium
1 cup: Peas, frozen

Canned goods
2 1/2 cups: Chicken stock

Condiments
3 tbsp: Oyster sauce
2 tbsp: Soy sauce, light
1 tsp: Soy sauce, dark

Pasta & grains
1: Rice

Baking & spices
2 tbsp: Cornstarch
1/8 tsp: White pepper

Oils & vinegars
1 tbsp: Oil
1 tsp: Sesame oil

Beer, wine & spirits
1 tbsp: Shaoxing wine

Instructions:

  • Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
  • Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
  • Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry.
  • Serve with rice.

Korean Beef Steak Rice Recipe

Ingredients:

Gluten free

Meat
1 lb: Flank steak

Produce
10 oz: Onions, small

Condiments
2 tsp: Ketchup
3 tsp: Oyster sauce
1 tbsp: Soy sauce, light
1 tsp: Soy sauce, dark

Baking & spices
1/4 tsp: Baking soda
1 tsp: Cornstarch
1/4 tsp: Sugar

Oils & vinegars
1/4 tsp: Sesame oil
7 tsp: Vegetable oil

Liquids
5 tbsp: Water

Instructions:

  • In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
  • Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
  • Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside. Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
  • Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.

Korean Beef Rice With Mushrooms Recipe

Ingredients:

Gluten free

Meat
340 g: 12 ounces flank steak

Produce
2 cloves: Garlic
3 slices: Ginger
10 oz: Mushrooms
2: Scallions

Canned goods
2 1/2 cups: Beef stock

Condiments
8 tsp: Oyster sauce
2 tbsp: Soy sauce
1 tsp: Soy sauce, dark

Baking & spices
1/4 tsp: Baking soda
10 tsp: Cornstarch
1/2 tsp: Salt
1/4 tsp: Sugar
1/8 tsp: White pepper

Oils & vinegars
1/2 tsp: Sesame oil
1 tsp: Vegetable oil

Dairy
1 tbsp: Butter

Beer, wine & spirits
1 1/2 tbsp: Shaoxing wine

Liquids
1 tbsp: Water

Instructions:

  • Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
  • Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper.
  • Heat your carbon steel wok until it’s just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
  • Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done, and transfer the beef back to the bowl. Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
  • Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds. Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
  • Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring. To serve, spoon cooked white rice onto a bowl and immediately serve your beef and mushroom stir-fry poured over the top.

Korean Beef Rice With Hoisin Sauce Recipe

Ingredients:

Gluten free

Meat
450 g: 1 pound flank steak

Produce
1 tbsp: Ginger
4: Scallions (cut into 2-inch)

Condiments
2 tsp: Hoisin sauce
7 tsp: Soy sauce

Baking & spices
4 tbsp: Cornstarch
1/8 tsp: White pepper

Oils & vinegars
2 tsp: Oil
1/2 tsp: Sesame oil
1/4 cup: Vegetable or canola oil

Beer, wine & spirits
2 tbsp: Shaoxing wine

Liquids
1 tsp: Water, hot

Instructions:

  • Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
  • Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
  • Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok. Add wine, ginger and serve with rice.

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