If you love meals with big, bold flavors, these Spicy Korean Beef Bowls with Kimchi Slaw are destined to become your go-to dinner! This easy, one-bowl meal combines tender, spicy-sweet Korean beef with crisp, tangy kimchi slaw, all served over fluffy rice. It’s perfect for busy weeknights, equally great for meal prepping or impressing dinner guests. Thanks to a few clever shortcuts and pantry staples, you don’t need a culinary degree—or a long grocery list—to bring this restaurant-worthy dish home!
Why You Will Love This Recipe
There are a lot of reasons this recipe makes it to my kitchen table again and again:
- Quick & Efficient: Dinner on the table in under 40 minutes—yes, please!
- Flavor Blast: Sweet, spicy, tangy, and umami dance together in every bite.
- Balanced Nutrition: Lean protein, whole grains, and probiotics in one happy bowl.
- Adaptable: Vegan, vegetarian, or kid-friendly? No problem!
- Meal Prep Approved: Stores and reheats like a dream.
Ingredients
For the Spicy Korean Beef:
- 1 lb lean ground beef
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (optional, adjust to heat preference)
- 2 green onions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
For the Kimchi Slaw:
- 1 cup kimchi, chopped
- 2 cups shredded cabbage (or coleslaw mix)
- 1 medium carrot, grated
- 1/2 red bell pepper, thinly sliced
- 1 green onion, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
For Serving:
- 2 cups cooked jasmine or short-grain rice
- Extra sesame seeds and green onions for garnish
How to Make (Step-by-Step)
1. Prepare Your Ingredients
- Dice the green onions and garlic. Grate the ginger and carrots. Chop kimchi and slice bell pepper. Having everything ready speeds things up!
2. Make the Kimchi Slaw
- In a large mixing bowl, combine chopped kimchi, shredded cabbage, grated carrot, red bell pepper, and green onion.
- Drizzle with rice vinegar, sesame oil, and honey. Toss it all gently until evenly coated. Set aside; the flavors will mingle while you make the beef.
3. Cook the Korean Beef
- Heat sesame oil in a large skillet over medium-high heat.
- Add minced garlic and ginger, sauté for 30 seconds until fragrant.
- Crumble in ground beef. Cook, breaking up the meat, until browned—about 5-7 minutes.
- Stir in gochujang, soy sauce, brown sugar, red pepper flakes, and rice vinegar. Simmer for another 2-3 minutes, letting the sauce thicken and coat the beef.
- Add chopped green onions and half the sesame seeds, cooking 1 minute more.
4. Build Your Bowls
- Scoop hot rice into bowls.
- Top with spicy Korean beef.
- Add a generous heap of kimchi slaw on the side.
- Sprinkle remaining sesame seeds and fresh green onion on top.
5. Rest & Serve
- Let the bowls sit for 5 minutes. This lets the juices soak into the rice—trust me, it’s worth it!
Expert Tips
- Use Quality Beef: Lean ground beef tastes great and keeps things light.
- Gochujang Heat Levels: Adjust the amount according to your spice tolerance. For sensitive palates, start with less and add more at the end.
- Super Thin Veggies: Cut veggies as thin as possible for a slaw that picks up the dressing and pairs perfectly with tender beef.
- Make-Ahead Slaw: The slaw can be made up to a day ahead and stored in the fridge. It tastes even better as the flavors develop.
Recipe Variations
- Vegetarian: Swap beef for crumbled tofu or tempeh and use vegan gochujang and soy sauce alternatives.
- Low-Carb: Serve over cauliflower rice for a low-carb twist.
- Chicken or Turkey: Ground chicken or turkey works nicely as a substitute for beef.
- Add More Veggies: Toss in edamame, sliced snap peas, or thin cucumber ribbons.
Storage and Reheating
- Store leftover beef and rice together in airtight containers; keep the slaw separate to maintain its crunch.
- Refrigerate for up to 3 days.
- For reheating, microwave the beef and rice until warm, then top with fresh or chilled slaw.
Serving Suggestions
- Garnish with a fried or soft-boiled egg for extra protein.
- Add sliced avocado for creamy freshness.
- Serve with extra kimchi, pickled radishes, or even a quick cucumber salad on the side.
- Make it “burrito style” by wrapping everything in a large tortilla.
Description
If you love meals with big, bold flavors, these Spicy Korean Beef Bowls with Kimchi Slaw are destined to become your go-to dinner! This easy, one-bowl meal combines tender, spicy-sweet Korean beef with crisp, tangy kimchi slaw, all served over fluffy rice. It’s perfect for busy weeknights, equally great for meal prepping or impressing dinner guests. Thanks to a few clever shortcuts and pantry staples, you don’t need a culinary degree—or a long grocery list—to bring this restaurant-worthy dish home!
Ingredients
For the Spicy Korean Beef
For the Kimchi Slaw
For Serving
Instructions
-
Prepare Your Ingredients
- Dice the green onions and garlic. Grate the ginger and carrots. Chop kimchi and slice bell pepper. Having everything ready speeds things up!
-
Make the Kimchi Slaw
-
In a large mixing bowl, combine chopped kimchi, shredded cabbage, grated carrot, red bell pepper, and green onion.
-
Drizzle with rice vinegar, sesame oil, and honey. Toss it all gently until evenly coated. Set aside; the flavors will mingle while you make the beef.
-
-
Cook the Korean Beef
-
Heat sesame oil in a large skillet over medium-high heat.
-
Add minced garlic and ginger, sauté for 30 seconds until fragrant.
-
Crumble in ground beef. Cook, breaking up the meat, until browned—about 5-7 minutes.
-
Stir in gochujang, soy sauce, brown sugar, red pepper flakes, and rice vinegar. Simmer for another 2-3 minutes, letting the sauce thicken and coat the beef.
-
Add chopped green onions and half the sesame seeds, cooking 1 minute more.
-
-
Build Your Bowls
-
Scoop hot rice into bowls.
-
Top with spicy Korean beef.
-
Add a generous heap of kimchi slaw on the side.
-
Sprinkle remaining sesame seeds and fresh green onion on top.
-
-
Rest & Serve
- Let the bowls sit for 5 minutes. This lets the juices soak into the rice—trust me, it’s worth it!
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 6g30%
- Cholesterol 65mg22%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 26g52%
- Vitamin C 28 mg
- Calcium 110 mg
- Iron 3.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Can’t find gochujang? Substitute with a mix of sriracha and a little miso paste for a similar kick.
- For extra crunch in your slaw, toss in roasted peanuts or crispy wonton strips just before serving.
