If you’re looking for an easy weeknight dinner to add to your rotation, or even if you’re entertaining but appreciate simple and approachable meals, these beef kimchi bowls will be your new favorite! I’ve been making this recipe on repeat for the last few weeks and cannot get enough. It’s SO flavorful, comes together very quickly, and can be reheated any day of the week for leftovers. Not to mention, you can customize however you’d like (tacos, anyone?).

I’m a big fan of simple ground meat dishes that can be used in so many different ways. If you feel the same, this Chicken Larb with Puffed Rice Cups recipe might also interest you!

What is kimchi?

If you’re not familiar, or haven’t dabbled yet, kimchi is a traditional Korean side dish consisting of fermented vegetables, typically napa cabbage, carrot and radish, along with punchy seasoning like fish sauce. It’s slightly spicy and adds such a perfect pickled kick to any dish. Not to mention, the natural fermentation process means it’s wonderful for your gut microbiome! Try it on rice dishes, noodles, eggs, and more.

Prep Time 15

Cook Time 20

Servings 4 people

Ingredients

1 lb ground beef (85/15 preferred ratio)
1 large carrot (diced small)
1 shallot (diced small)
3 scallions (chopped)
1 cup snow peas
for topping: cilantro, kimchi, avocado, sesame seeds

Sauce:

4 tbsp soy sauce or tamari (or ⅓ cup coconut aminos)
3 tbsp rice vinegar
1 tbsp coconut sugar
1 tsp chili garlic sauce (I like Huy Fong brand)
1 tsp fresh ginger (grated)
1 garlic clove (grated)

Coconut Rice:

1½ cups sushi rice
1 cup full-fat coconut milk
1 cup water
½ tsp salt
1 lime (zest and juice)

Instructions

Combine the rice, coconut milk, water, and salt into a pot and stir. Soak for 10 minutes (This step is not totally necessary, but very helpful with sushi rice. You can skip if in a hurry!)
Finely chop the carrot and shallot. Heat a large cast iron (or frying pan) over medium high heat. Once hot, add the ground beef, breaking up. Let cook for 7-8 minutes, until mostly cooked through. Push the beef to the side and add in shallots and carrots. Let cook 5 minutes to soften a little.
Cook the rice: bring to a boil and then lower to simmer and cover. Cook for 20 minutes. When done: remove from heat and LEAVE the lid on for another 5-10 minutes. This helps it to steam and get a bit sticky. When ready, add the zest and juice of one lime. Fluff and stir.
Make the sauce by combining all ingredients into a small bowl. Stir and pour into the beef pan, mixing everything together. Continue to cook over medium heat, letting the beef soak up the sauce (another 5-7 minutes). Stir every so often, but let things get a little crispy on the edges.
When the sauce is almost soaked up, but not fully, add the snow peas and scallions and stir. They should cook very quickly, just a few more minutes. You want the beef to be juicy and not dried out.
Assemble your bowl with the rice, beef mix, and optional toppings (kimchi, avocado, cilantro, sesame seeds). Enjoy!