Korean Ground Beef Bowls
These Korean Ground Beef Bowls are a simple and delicious meal! They’re paleo and can be made to be whole30 and AIP.
What is Korean Beef?
Korean beef is a delicious, flavorful, and easy to make protein! It’s traditionally made with garlic, ginger, soy sauce, brown sugar, and red pepper flakes and served over white rice. It’s often also served with kimchi and other vegetables.
This dish is so simple and cost-effective to make as it’s made with ground beef and seasonings that you likely already have on hand. Pair it with cauliflower rice, cucumber, and carrot for a fresh and easy meal!
How to Make These Korean Beef Bowls
- Prep the sauce: Whisk together the coconut aminos, sriracha, coconut sugar, and apple cider vinegar. Set aside.
- Cook: Using a large skillet, combine the garlic, ginger, and beef over medium heat. Season with salt and pepper. Use a wooden spoon to break up the meat into crumbles and cook until browned. Pour in the sauce and stir to fully coat the beef. Allow reducing for 1-2 minutes.
- Serve: Serve beef topped with green onion over bowls with prepared cauliflower rice, cucumber, and carrots.
Can you use red pepper flakes instead of siracha? Or omit it altogether?
Yes, you can easily season to taste with red pepper flakes. My husband is a big siracha fan which is why I made it for him with siracha! You can also leave it out altogether for a more mild dish.
Can you use coconut aminos alternatives?
Coconut aminos is a soy sauce alternative that’s made without soy or gluten. You can easily use other options that you tolerate, but be aware of the sodium content and adjust salt to taste.
The Ingredients
Ground Beef
Easy and cost-effective!
Coconut aminos, apple cider vinegar, and sriracha
You can omit the siracha if desired, or use rice wine vinegar instead.
Ginger and garlic
I prefer to use fresh ginger and garlic.
Cauliflower rice, cucumber, and shredded carrot
You can mix up the sides if you prefer, but I think these all pair together well.
You’ll also love…
PrintKorean Ground Beef Bowls
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These Korean Ground Beef Bowls are a simple and delicious meal! They’re paleo and can be made to be whole30 and AIP.
Ingredients
- 1 1/2 tbsp apple cider vinegar
- 1/4 cup coconut aminos
- 1 tsp sesame oil (omit for AIP)
- 1–2 tsp sriracha (season to taste, omit for AIP)
- 1 tbsp coconut sugar (omit for whole30)
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 1 lb ground beef
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
To serve
- 1 tbsp green onion, sliced
- Prepared cauliflower rice
- 1 cucumber, sliced thin
- 1 cup carrots, julienned
Instructions
- Whisk together the coconut aminos, sriracha, sesame oil, coconut sugar, and apple cider vinegar. Set aside.
- Using a large skillet, combine the garlic, ginger, and beef over medium heat. Season with salt and pepper. Use a wooden spoon to break up the meat into crumbles and cook until browned.
- Pour in the sauce and stir to fully coat the beef. Allow to reduce for 1-2 minutes.
- Serve the beef topped with green onion over bowls with prepared cauliflower rice, cucumber, and carrots.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 10
- Category: Main Dish
- Method: Stove Top
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Fat: 3.9g
- Carbohydrates: 17.1g
- Fiber: 3.5g
- Protein: 27.8g
AIP
Low Carb
Paleo
Whole30
I’ve made this twice already. I like to use pre prepped frozen cauliflower rice for convenience, because well, nothing in my chronically ill diabetic life is convenient
I’m going to my cousins husbands funeral this week and their adult son also has T1D and I thought this would be a good dish to bring. Was thinking of doing an 8X8 disposable pan. Making the meat and then layering it over the rice in the pan with some heating instructions.
Trying to figure out how to break this down. Maybe I should roast or precook the cauliflower rice to get some of the moisture out first, or not?? Does anyone have an idea of what temp to heat it on and for how long??
Sorry to throw this challenge at you, but I think this is an amazing recipe!!
★★★★★
I loved the simplicity of this. I like the simplicity of many of the recipes on this site. This is the third recipe that I’ve tried from this site in less than a week. It was wonderfully tasty and satisfying. I think it’s a new favorite staple. The recipes here are making it feasible to eat for healing, in an AIP-inspired way.
★★★★★
Thank you so much!! I really appreciate it!
I am big fan of Korean foods and always love to eat and cook korean recipe. Thanks for this great recipe tutorial. Can’t wait to try out this today.
★★★★★
Loved this dish. Used turkey instead of ground beef and served on cauliflower-rice and it was great. Has a little kick but just right.
★★★★★
Sounds so good! Thank you, Staci!!
This was delicious. I cooked the white parts of the scallions with the beef. I also used my vegetable peeler to make carrot straws instead of julienned pieces . When the core of the carrot became too thin, I chopped them in tiny pieces for sloppy joes later in the week. Then I also served Mandarin orange slices on the side. Thanks for another easy and delicious recipe my entire family can enjoy. It’s so hard to find on this AIP diet.
★★★★★
So glad you enjoyed!!