I’ve made these Korean Beef Bowls so many times lately, and I still can’t get enough of these flavors. I’ve been meal prepping the individual ingredients and then fixing myself a bowl for lunches all week long.
However don’t feel like you have to meal prep this, or make it in the Instant Pot for that matter. I have directions in the recipe for how to make this on the stove top, as well as how to prep parts of this ahead to freeze for easy future meals.
Even though these are called ‘Korean Beef Bowls’, I probably should’ve use the word ‘inspired’ to accompany the title. These are not meant to be authentic, just inspired by Korean ingredients, yet still easy enough to make at home without having to order special ingredients from Amazon first!
I did make these bowls for company one night, and one of our guests had spent 17 years in Korea. I kind of wondered what he might think of my ‘what I have available in Montana Korean food’.
But lucky for me he really liked it, although he did say he’d never had Korean food that tasted like it in Korea. So all in all definitely not authentic, but oh so delicious!
The sauce comes together easily in the blender, then the spices are added in just to combine. I used red pepper flakes because it’s very difficult to find Korean gochujang (their chili paste) here.
It would definitely be an Amazon order for me, and a lot of the brands available have ingredients in them I can’t eat. So short of making my own, I decided to keep this recipe easy enough to make with regular ingredients!
How to Make Korean Beef Bowls:
- Sauté the beef in the Instant Pot.
- Then pour the sauce you made above over the top.
- While the Instant Pot does the work, steam some rice, make sriracha mayo.
- Once the Instant Pot is done, simmer the beef and sauce together until it reduces down to mostly beef with very little visible sauce.
- Serve everything in separate bowls so each person can assemble their bowl to their liking.
Shortcut Tip: In place of making your own sriracha mayo, you can sub in a good quality mayo, and add sriracha to your taste. Costco has had avocado oil mayo lately which is always a good bet!
Meal Prepping Tips: I like to prep all the individual parts of this recipe as pictured above. Then refrigerate each in it’s own airtight container and assemble bowls to my liking. Over time the rice will get hard in the refrigerator, so I like to warm the beef and rice together on the stove top before adding it to my bowl.
More Instant Pot Recipe Inspiration:
- 5 Easy Whole30 Instant Pot Chicken Marinades
- Instant Pot Creamy Tuscan Chicken (Whole30)
- Instant Pot Chicken Tinga Tacos (Whole30)
- Instant Pot Butter Chicken (Whole30)
- Instant Pot Egg Roll Bowl (Whole30
- Or you can check out my Instant Pot category for all the recipes!
And finally to meal prep these Korean Bowls for lunches you have 2 good options:
- First up you can assemble them as pictured above where the beef should mostly cover the rice. This really helps the rice not to get crunchy, and I’ve had good luck with bowls assembled this way lasting great for 2 days in the fridge.
- Or you can omit the rice altogether making this paleo, and just assemble the ingredients as a salad. Try layering the ingredients into a mason jar with the wetter ingredients like the meat and kimchi at the bottom and greens at the top. Assembled this way these jars easily last 4-5 days in the fridge.
Super easy to make and perfect for meal prepping!
1 Teaspoon dried onion granules
1 Tablespoon toasted sesame oil
1/2 cup coconut aminos
2 Tablespoons minced ginger
4 cloves garlic, minced
1 pear (7oz) cored and cut into 1″ chunks, 1 1/2 cups (frozen or canned works too)
1/2 Teaspoon ground black pepper
1 1/2 Teaspoons red pepper flakes
2 pounds ground beef
1–2 cups mixed greens per person
2–4 Tablespoons Korean kimchi per person
1/4–1/3 cup dry white rice per person, steamed, omit for paleo and Whole30
2 Tablespoons sriracha mayo per person, make the mayo with chili sauce recommended in the recipe to be Whole30
1–2 Tablespoons thinly sliced green onions per person
Place the onion granules, sesame oil, coconut amino, ginger, garlic, pear, and black pepper into a blender and blend until smooth. Add the red pepper flakes and blend on low just to combine.
Using the sauté function on the Instant Pot, cook the ground beef breaking it up into small bits. When no pink remains, turn off the Instant Pot and pour in the sauce. Use a metal spatula or spoon to scrape up any browned bits from the bottom.
Secure the lid, set the Instant Pot to sealing, and pressure cook for 5 minutes. After the cooking time is up, use the quick release function. When the Instant Pot is safe to open, turn on the sauté function again and simmer until the beef has just a bit of sauce around it. Season to taste and serve immediately.
To cook on the stove top, make the sauce and set it aside. Then sauté the beef in a large skillet over high heat. When it’s no longer pink, pour in the sauce and bring it to a simmer. Continue to cook at a simmer until most of the sauce has been absorbed by the meat. Season to taste and serve.
We like to place a pile of greens into a bowl, followed by kimchi, and steam rice. Then top with the Korean beef and sriracha mayo to taste. Sprinkle with sesame seeds, green onions, and enjoy.
Cool whatever extra beef you have and freeze it as part of meal prep for another day.
The beef portion of this recipe makes 8 servings, so it’s perfect for serving half and freezing the other half. In the serving suggestions, I’ve listed what we use per person, that way you can adapt this recipe to feed as many as you’d like.
Keywords: Paleo, Gluten Free, Dairy Free, Whole30 option