Crispy Rice Beef Bowls
Bring bold Korean-inspired flavors to your dinner table with these Ground Beef rice bowls. Savory Ground Beef is cooked with garlic, ginger, honey, soy sauce, and spicy gochujang, then served over crispy baked rice and topped with fresh vegetables, creamy avocado, and a flavorful chili-miso sauce. These vibrant bowls offer the perfect balance of sweet, savory, spicy, and crunchy textures, making them ideal for weeknight meals or meal prep.
Cook Time: 50 Minutes
Servings: 6
Ingredients: 17
Ingredients
Preparation
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Step 1
Preheat the oven to 450°F. Generously spray a large, rimmed sheet pan with oil. In a large bowl, combine rice, 2 tablespoons soy sauce, 2 tablespoons vinegar, ½ tsp. sesame oil, and half of the green onions. Toss to combine. Spread out in a single layer on the sheet pan and bake on the middle rack for 10 minutes. Toss all over with a fork and continue baking until crispy and golden brown around the edges and on the bottom, about 10-15 minutes more.
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Step 2
Meanwhile, brown beef in a large skillet over MEDIUM-HIGH heat until just cooked through, about 10 minutes. Add ginger, 1 Tbsp. honey, gochujang, garlic, and the remaining 2 Tbsps. soy sauce, reduce heat to MEDIUM, and continue cooking until sizzling and very fragrant, about 5 minutes more. Keep warm.
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Step 3
In a small bowl, whisk together miso paste, 1 Tbsp. warm water, gochujang to taste, and remaining 2 Tbsp. vinegar, 1 Tbsp. honey, 1 tsp. sesame oil, and green onions to make a chili-miso sauce.
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Step 4
To serve, scoop rice into bowls and top with beef mixture. Scatter daikon, crispy onions, cilantro, carrots, and avocado over the top and serve with chili-miso sauce on the side.
Nutrition Information
572 Calories
6.4g SAT FAT
30g PROTEIN
4.8 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Rice: A grain found in many cuisines across the globe. It comes in many varieties with varying textures, flavors, and grain length. Steamed to perfection.
Gochujang: This intensely flavored, thick, red Korean paste is made from red chili powder, rice, fermented soybeans, and salt. Its umami flavor is essential in many Asian dishes.
Miso Paste: This Asian ingredient is made from fermented soy beans, salt, and koji. It adds a big umami flavor to soups, marinades, and sauces. A little goes a long way with miso paste.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What's a common mistake when making Korean beef rice bowls?
One common mistake is using freshly cooked rice when making crispy rice. Fresh rice contains more moisture, which can prevent it from becoming golden and crunchy in the oven. Using day-old rice and spreading it in an even layer helps create the crispy texture that makes these bowls so satisfying.
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What is gochujang, and how spicy is it?
Gochujang is a Korean fermented chili paste that delivers sweet, savory, and spicy flavors. Heat levels vary by brand, so start with a smaller amount and adjust to your taste preference.
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What vegetables can you add to Korean beef rice bowls?
These rice bowls are highly customizable. In addition to carrots, daikon, and avocado, you can add cucumbers, edamame, shredded cabbage, kimchi, steamed broccoli, snap peas, or sautéed mushrooms for extra flavor and texture.
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Love this recipe! So good!