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Korean Beef Cabbage Bowls - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef (85–90% lean works best)
  • 1 small green cabbage, cored and thinly sliced (about 5–6 cups)
  • 1 medium onion, thinly sliced
  • 3–4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 medium carrot, julienned or grated
  • 1 tablespoon sesame seeds, for garnish
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1–2 tablespoons gochujang (Korean chili paste), to taste
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1–2 tablespoons water, as needed to loosen the sauce
  • Cooked rice or cauliflower rice
  • Kimchi
  • Fried or jammy egg
  • Sliced cucumbers
  • Lime or lemon wedges

Method
 

  1. Make the sauce. In a small bowl, whisk soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and 1 tablespoon water. Taste and adjust heat or sweetness. Set aside.
  2. Prep your veggies. Thinly slice the cabbage and onion. Mince the garlic and grate the ginger. Slice the green onions and prep the carrot.
  3. Brown the beef. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground beef and a pinch of salt. Cook, breaking it up, until well browned and slightly crispy in spots, about 6–8 minutes. Drain excess fat if needed.
  4. Add aromatics. Push the beef to one side. Add the remaining oil and toss in garlic, ginger, and onion. Cook 1–2 minutes until fragrant, then stir into the beef.
  5. Sauce it up. Pour the sauce over the beef. Let it simmer 1–2 minutes until glossy and the flavors meld. If it looks too thick, add another splash of water.
  6. Cook the cabbage. Add the cabbage and carrot. Toss to coat in the saucy beef. Cook 3–5 minutes until the cabbage softens but still has a little bite. Stir in most of the green onions; save some for garnish.
  7. Taste and finish. Adjust salt, sweetness, or heat. A squeeze of citrus can brighten it up. Sprinkle with sesame seeds and remaining green onions.
  8. Serve. Spoon over warm rice or keep it low-carb and serve as-is. Top with kimchi or a fried egg if you like.