Burrito Bowls- Korean Style

I’ve been feeling the Asian inspiration the past few weeks. I went back to my creative source, Skinnytaste, for this one. This was the most searched recipe on Skinnytaste in 2016, so I figured it had to be pretty good. The recipe called for Gauchang originally. I did not know what that was or how to find that. So I subbed in Korean BBQ. I will say, I am glad that I did. Gauchang is apparently spicy, and this recipe already had a nice back-of-throat warmth I would not want to increase. Also, the cucumbers seemed irrelevant, but actually they were one of the best touches when eating it. Serve burrito bowl style from Chipotle, and enjoy this 15 minute meal!

Korean Build-Your-Own Beef Bowls



  • 1/4 cup low sodium soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • cooking spray
  • 1 pound 93% lean ground beef
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh grated ginger
  • 1 head of broccoli, cut into florets
  • 3 cups cooked brown rice
  • 1 small sliced cucumber, skin on
  • 2 tablespoons Korean BBQ Sauce or Korean Teriyaki sauce (more if desired)
  • 1/2 tablespoon sesame seeds, plus more for topping
  • 2 sliced scallions, white and green parts


  1. Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
  2. Heat a large deep nonstick skillet/cassoulet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up, until cooked through, about 5 minutes.
  3. Add the onion, garlic and ginger and cook 1 minute.
  4. Pour the sauce over the beef, add the veggies, cover and simmer on low heat 10 minutes.
  5. To assemble the bowls, place 3/4 cup rice in each bowl, top with beef, cucumbers, sauce of choice, sesame seeds and scallions.

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