Korean Beef Bowl
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Serves 4
  • 454 g (1 lb) ground beef
  • 1–2 tbsp neutral oil (canola, vegetable, sunflower)
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp honey (to offset vinegar tang)
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper (more if you want extra heat)
  • 2–3 green onions, chopped (for garnish)
  • 1 large carrot chopped (steamed)
  • Steamed rice + optional toppings like avocado or fried egg

Steps

  1. Heat pan: Place a large skillet or wok over medium-high heat. Add 1–2 tbsp oil, let it shimmer.
  2. Cook the aromatics: Add chopped onion, sauté 2–3 minutes until softened and lightly golden. Add minced garlic, cook 30 seconds until fragrant.
  3. Brown the beef: Add the ground beef to the pan. Break it apart with a spatula into small crumbles. Cook 4–5 minutes until browned; drain excess fat if needed.
  4. Season: Add light soy sauce, dark soy sauce, rice vinegar, oyster sauce, honey, paprika, and cayenne. Stir well so the beef is fully coated.
  5. Simmer for flavor: Let it cook 2–3 more minutes until the sauce slightly thickens and clings to the beef.
  6. Finish: Turn off heat, stir in chopped green onions and carrots
  7. Serve: Spoon beef over steamed rice. Top with avocado, fried egg, or veggies if desired.