This is the Korean Beef Bowl recipe from the second week of Sunday Brunch. It’s not an authentic or original Korean recipe. I was trying to make something out of what I had in my fridge, which were basically leftovers =.=

You can also use Gochujang sauce and pear juice to marinate the beef and the green lettuce. I personally have never used pear juice, but one of my foodie friends has been using it for Korean BBQ marinate and the meat turns out exactly like the one we would have in K-town 🙂


  • 1 cup cooked grain (white rice, or quinoa, or brown rice)
  • 1 egg
  • 1 pound ground beef (15% fat)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon fresh minced ginger
  • 4 cloves garlic, minced
  • 2 tbsp brown sugar
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon hot sesame oil
  • 1 teaspoon crushed red pepper flakes
  • salt and pepper
  • scallion, thinly sliced

For the banchan:

Bean sprouts:

  • 0.5 pounds fresh bean sprouts
  • 5 cups of water
  • a pinch of salt
  • 1 tsp sesame seeds
  • 1 tablespoon hot sesame oil
  • scallion, thinly sliced

Store bought Kimchi

Korean green lettuce (or stir fried kale)


The beef:

  1. In a small bowl, combine brown sugar, sesame oil, red pepper flakes, soy sauce, salt and pepper, add the ground beef and marinate for at least 15 minutes
  2. Cook the garlic and ginger for about 1 minute. Add the beef mixture and brown completely for about 4 minutes

The bean sprouts: 

  1. Rinse the bean sprouts in cold water
  2. Add a pinch salt to a pot of water, bring to a boil
  3. When the water is boiling, cook bean sprouts for about 1-2 mins
  4. Rinse the cooked bean sprout under cold water to stop the cooking process
  5. In a small bowl, mix the sprouts with all the seasonings

Assembling: Serve beef, kimchi, green lettuce (I used kale), bean sprouts over  quinoa (or rice), put an egg on top then garnish the bowl with sliced scallion, sesame seeds, and crushed red pepper flakes.

korean beef bowl