Ground beef is one of those versatile meats that we all feel comfortable cooking with, no matter the level of our confidence in the kitchen. It’s pretty foolproof plus, it’s something everyone loves, which is why that, and my love for kimchi, lead to this recipe: Korean-inspired Ground Beef and Kimchi Bowls.
I love Korean kimchi and korean food. It’s packed with so much umami flavor, spice, and it’s just plain delicious. One thing that I love to always have in my fridge is Kimchi, or a fermented vegetable dish. In America, the Kimchi that we are most familiar with is one with cabbage. It’s got the most wonderful tangy flavor with just a lovely hint of spice, and it can turn any easy weeknight meal into flavor town.
These Korean-inspired Ground Beef and Kimchi Bowls are far from authentic, but it’s a fun Korean-inspired easy weeknight dish that packs on zing with very little effort. All you really have to do is brown some meat with a few added aromatics, serve with some prepared cauliflower rice, store-bought kimchi, and a little fresh crunch of cucumber and BAM! Dinner is served. Easy!!
If you like kimchi, try my Chicken and Kimchi Stir Fry!
Korean-Inspired Ground Beef and Kimchi Bowls
For the Ground Beef:
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1/2 tsp finely grated ginger
- 1 tbsp peeled and finely grated pear
- 1 tsp fish sauce
- 2 tbsp rice vinegar
- 2 cloves of garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the Cauliflower Rice
- 3 cups riced cauliflower
- 1 tsp olive oil
- 1 cup store-bought kimchi I like Wildbrine
- 1/2 english cucumber, thinly sliced into ribbons or rounds
- 2 tbsp fresh cilantro leaves
- toasted sesame seeds optional
- black sesame seeds optional
For the Ground Beef:
- Combine coconut aminos, toasted sesame oil, ginger, pear, fish sauce, rice vinegar, garlic and crushed red pepper flakes. Whisk until well combined. Set aside.
- In a large skillet over medium high heat, heat olive oil. Add the ground beef, salt and pepper and break up with the back of spoon. Cook until the beef is cooked through, no longer pink, about 5-7 minutes.
- Drain off the excess fat then add the beef back to skillet with the prepared sauce. Cook, stirring, until the sauce reduces and coats the meat, about 4 minutes.
- Remove from heat. Cover to keep warm and set aside.
For the Cauliflower Rice:
- In a separate skillet over medium heat, add the olive oil and cauliflower rice until the cauliflower is heated through. About 3 minutes.
For the Bowls:
- To serve, Divide desired amount of beef in two bowls alongside the prepared cauliflower rice. Serve along side kimchi and top with sliced cucumber and fresh cilantro. Garnish with sesame seeds, if desired. Enjoy!
Food Photography and Styling by Modern Food Stories.
AshleighJanuary 26, 2023 at 1:52 am
So yummy! I didn’t realize kimchi was so stinky though! I hope the one I bought was okay. Tasted normal but the smell was so strong! I left out the pear and also added some sautéed mung bean and it was delicious!
AlexJanuary 26, 2023 at 12:18 pm
Hi! Kimchi is a fermented food- as the vegetables ferment, they release gases into the container that need to be released. It’s one of my favorite foods, once you get used to this fermented smell, it won’t even phase you.
Basia GurtowskiJanuary 25, 2023 at 8:38 pm
this meal is ok.
AlexJanuary 26, 2023 at 12:09 am
Thanks for the feedback! You may enjoy this chicken stir fry or these tacos instead. Similar flavors, but still different.
AlliMay 10, 2022 at 12:21 am
This recipe is quick and delicious! I used ground chicken and doubled the sauce (skipped pear because I didn’t have any). I also added a fried egg on top for extra protein. I loved how minimal the prep was and how easily it came together- it’s a great weeknight meal!
JaniceJune 25, 2021 at 1:24 am
Made this for dinner tonight and it is oh so good. I am definitely going to make this again. The only thing I didn’t have was the pear. I make my own kimchi, and I used the cauliflower rice from Costco. YUM! The flavors are just like you would expect for a Korean style dish, FULL of flavor. The cucumber balances everything!
KATHARINAMay 4, 2021 at 12:48 pm
This was great and perfect for a weeknight! We doubled the sauce because it was so good and I just wanted more. Otherwise, so perfect!!
BreeMay 3, 2021 at 1:41 pm
Very delicious and now a staple.
MaureenJanuary 6, 2021 at 7:40 pm
This sounds amazing! Looking forward to making it, but unsure how much ground beef to use? Thanks!
AlexJanuary 6, 2021 at 8:32 pm
1lb of ground beef will yield about 2 servings for this recipe! So depending on how many days you would like to serve this (if prepping ahead of time for Whole30), you will need to update that amount and other ingredients accordingly.
Stefanie TDecember 16, 2021 at 6:51 am
Easy & delicious!! I didn’t have any cauliflower rice on hand, subbed white rice. Super flavorful.
Jacque RazzOctober 29, 2020 at 8:29 pm
Hi! I bought store bought kimchi per the instructions, how do you recommend serving it with this dish?
i.e. refrigerated, room temp, heated up?
AlexOctober 30, 2020 at 4:08 pm
I just serve them right out of the fridge myself, but all the ways would work based on your preference. Kimchi is great heated!
Meal Plan, Week of 10/21 – Lauren Eats WellOctober 21, 2019 at 2:22 pm
[…] & KIMCHI BOWLS – Using this recipe for some delicious Korean-inspired bowls. I love the idea of grated pear in the sauce! I think […]