Quick Korean Rice Bowl Recipe
When my husband was out of town recently and it was 100% up to me to do all the carpooling, parenting, meals, etc. (during an already very busy weekend, more on that below!), I knew I needed to make some no-brainer dinners that the kids would love. And I must admit, I even surprised myself with how simple this one was to make. I was prepared to put more work into the cooking and clean-up, but it really was one of the quickest and easiest dinners I’ve made in a while (thankfully)! Plus, we all three loved the flavors and gobbled it up.
Our Super Busy Weekend
Now, back to that super busy weekend that I mentioned. It was homecoming at our high school, and between all the festivities at the football game on Friday night (both my girls cheer) and their very first HOCO dance on Saturday, there was not a dull moment to be had! My girls loved getting all dressed up and having somewhere special to go. And after giving up so much over the last couple of years, I really appreciated how the school made an outside venue work so that these kids could all go have fun and make memories together!
Check out how grown up my children are … how in the world did this happen!? They were 3 and 5 when I started my blog in 2010, feels like a lifetime ago!
Other Rice Bowl Recipes
Bowl recipes are a great way for everyone to assemble their dinner with their favorite ingredients. Here are some of my favorite quick and easy bowl recipes that are perfect for busy nights …
Korean Rice Bowl Recipe
So, for your next busy weekend (or week), here’s that simple and tasty recipe to help make things easy on yourself. I hope you enjoy it as much as we did!
Quick Korean Ground Beef and Veggie Rice Bowls
This simple and quick Korean Ground Beef and Veggie Rice Bowl recipe is full of flavor and perfect for those busy nights.
Servings: 4
For the Stir Fry
- 1 tablespoon coconut oil or olive oil
- 1 red bell pepper deseeded, cored, and cut into 2″ slices
- 1/2 pound broccoli big stems removed and cut into thin slices about 1/4″ to 1/2″ thick
- 1 pound ground beef
- 3 cloves garlic minced
For Serving
- Brown rice cooked according to package (4 servings)
- Fried egg to go on top (optional)
- Salt and pepper to taste
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In a small bowl, whisk together the sauce ingredients and set aside.
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Heat the oil in a large skillet over medium-high heat. Add the bell pepper and broccoli and cook while stirring occasionally until the veggies begin to soften, 4 to 5 minutes.
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Move the veggies over to the side in the pan and add the ground beef and garlic. Brown the meat while breaking it up with a spatula. Once the beef is cooked all the way through (no longer pink), mix it together with the veggies and pour in the sauce (use a rubber spatula so you don’t leave any of the honey behind!).
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Turn the heat down to low and stir until the meat and veggies are well coated with the sauce. Once the sauce thickens, after about 2 to 3 minutes, spoon the mixture over brown rice, season with salt and pepper, add a fried egg on top (if using), and serve.
- Gluten-Free if you sub soy sauce for tamari.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Quick Korean Ground Beef and Veggie Rice Bowls
Amount Per Serving
Calories 535
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 81mg27%
Sodium 808mg35%
Potassium 684mg20%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 11g12%
Protein 25g50%
Vitamin A 1322IU26%
Vitamin C 89mg108%
Calcium 68mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
