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Korean Beef Bowls: Bold and Flavorful Recipe
Youssef Hb

Korean Beef Bowls: Bold and Flavorful Recipe

Craving restaurant-quality Korean beef in 35 minutes? These oven-baked bowls deliver crispy beef, zesty chili mayo, and fresh cabbage with a quick, no-marinade approach. Perfect for a satisfying weeknight meal packed with smoky, spicy, and tangy layers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Korean-American Fusion
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon crushed red pepper flakes
  • 1 ¼ tablespoons Asian chili sauce or Sriracha
  • ¼ teaspoon ground ginger
  • 3 cloves minced garlic
  • ½ cup panko breadcrumbs or regular breadcrumbs
  • 2 lbs ground beef (80% lean)
  • 1 cup pepper jack cheese or mozzarella
  • 4 stalks green onion, chopped
  • 1 cup red cabbage, shredded
  • ¾ cup mayonnaise or vegan mayo
  • ¼ teaspoon lime juice or lemon juice

Method
 

  1. Preheat oven to 400°F (200°C)
  2. In a large bowl, combine soy sauce, sesame oil, brown sugar, red pepper flakes, chili sauce, ginger, garlic, and panko
  3. Mix in ground beef until evenly coated in the seasoning
  4. Spread the beef mixture evenly on a baking sheet
  5. Bake for 18 minutes, flipping once midway for even crisping
  6. While beef cooks, prepare chili mayo by mixing mayonnaise, lime juice, and extra chili sauce if desired
  7. Serve bowls with a portion of crispy beef, a dollop of chili mayo, cabbage slices, and minced green onion

Notes

For extra juiciness, use a meat tenderizer to break apart beef mixture after baking
Chili mayo can be stored in the fridge for up to 3 days
Substitute cabbage with snow peas, bell peppers, or carrots for variety
Ensure all substitutions for Asian chili sauce have no pork or alcohol traces