Recipes & Tips

Korean Grass-fed Beef Bowl Recipe

  • Servings: 3-4
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Looking for a new go-to weeknight meal? Check out this super simple Korean Grass-fed Beef Bowl recipe from Spoon Fork Bacon. These bowls are full of flavor, low maintenance and totally satisfying, making them a dish you can feel great about serving to your loved ones. 


  • 1 lb. New Zealand grass-fed ground beef (Tip: look for the Taste Pure Nature Logo)
  • 1 1/2 tablespoons olive oil

For the Pickled Vegetables:

  • 1 cup rice wine vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 3/4 teaspoons salt
  • 1 carrot, peeled and julienned
  • 1/2 English cucumber, julienned

For the Sauce:

  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

To Serve:

  • 4 cups short grain rice, steamed
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds


For the pickled vegetables:

  • 1. In a small saucepan, prepare the quick pickled vegetables by combining the rice wine vinegar, water, sugar and salt. Place the mixture over medium heat and simmer until sugar and salt dissolve.
  • 2. In a mixing bowl, toss the carrots and cucumber together. Pour the vinegar mixture over the carrots and cucumber. Stir to combine. Set aside for at least 30 minutes.

For the beef:

  • 3. In a small mixing bowl, prepare the beef sauce by whisking all ingredients together. Set aside.
  • 4. Place a large sauté pan over medium heat. Add oil to coat the pan.
  • 5. Once hot, add the ground beef and brown for 2 to 3 minutes, using a wooden spoon to break the ground beef into pieces.
  • 6. Once the beef has browned, remove from the heat. Strain and discard any excess liquid.
  • 7. Return the pan to the stovetop. Pour the beef sauce over the ground beef. Stir to combine, then let simmer for 2 to 3 minutes.

To Serve:

  • 8. Scoop rice into individual bowls and top with ground beef and quick pickled vegetables. Finish with a sprinkle of green onions and sesame seeds.
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