Korean Bowl Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned ground beef coated in a sweet, savory, and spicy Korean BBQ sauce served over rice with stir-fried vegetables including zucchini, bell pepper, and carrot. A flavorful meal-in-one ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound lean ground beef
- 1/4 onion, chopped
- 3 garlic cloves, minced ((may sub 3/4 tsp garlic powder))
- 2 teaspoons freshly grated ginger ((may sub 3/4 tsp ground ginger))
- 4-5 cups cooked rice/quinoa, sprialized veggies
- 1/3 cup low sodium soy sauce
- 2-3 tablespoons brown sugar ((See Note))
- 1 tablespoon honey
- 2 tablespoons rice wine (may substitute dry sherry)
- 2 tablespoons Gochujang (or more if desired*)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- chili sauce to taste
- 1 teaspoon neutral oil
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 carrot, thinly sliced
- *may add or substitute different vegetables
- green onions
- chili paste
- sesame seeds
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 20m
- Sodium
- 1698mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 107mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 1698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.