Spicy Korean Beef Bowls with Kimchi Slaw: A Flavorful, Easy Week

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.