Korean Beef Bowls
These quick Korean beef bowls come together in under 30 minutes, packed with a perfect balance of sweet, savory, and spicy flavors using lean ground beef, Gochujang sauce, fresh aromatics, and stir-fried vegetables — all over hearty rice or quinoa.
Equipment
- 1 Pressure Cooker with sauté function
Ingredients
Main Ingredients
- 1 pound lean ground beef
- ¼ onion chopped
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- ⅓ cup low sodium soy sauce
- 2-3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons Gochujang or more if desired
- 2 teaspoons toasted sesame oil
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
- chili sauce to taste
- 1 teaspoon neutral oil
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 carrot thinly sliced
- cooked rice/quinoa/spiralized veggies for serving
- green onions for garnish
- sesame seeds for garnish
Instructions
Instructions
- Heat pressure cooker on sauté mode. Add 1 teaspoon neutral oil. Brown ground beef 5-7 minutes while breaking it up.
- Add chopped onion and cook another 2-3 minutes until softened.
- Add garlic and ginger. Stir 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, brown sugar, honey, rice wine, and Gochujang. Pour sauce into beef mixture and stir.
- Seal the lid. Cook on high pressure 6 minutes. Natural release for 10 minutes, then manual release. Stir in cornstarch slurry and simmer uncovered if thicker sauce desired. Serve over rice with vegetables and garnish with green onions and sesame seeds.
Notes
Use garlic powder or ground ginger if fresh ingredients aren't available. Prep vegetables ahead or use frozen for speed. Great with kimchi or cucumber salad on the side.