Gluten Free Korean Beef Bowls

Total time30 min

Prep time10 min

Cook time20 min

4.5

(12)

Korean beef bowls are one of those weeknight dinners that feel way more impressive than the effort involved — savory, a little sweet, and just enough heat to keep things interesting. The sauce is built around tamari instead of regular soy sauce, which is the key swap that makes this dish work without any wheat in the mix. Grated fresh ginger, sesame oil, and gochugaru bring that bold, deeply aromatic flavor you'd expect from a Korean-inspired dish, and the whole thing comes together in one skillet while your rice quietly does its thing on the back burner. The sauce reduces right into the browned ground beef, clinging to every crumble so each bite is packed with flavor. Scallion greens stirred in at the end add a fresh pop of color and a mild oniony bite. Served over fluffy long-grain white rice and finished with sesame seeds, this makes four satisfying bowls that are easy enough for a Tuesday but good enough to crave on repeat. A small dollop of gochujang on the side lets everyone dial up the heat to their own liking.

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Ingredients

4 servings

For the rice

2 cups long-grain white rice
3 cups water

For the sauce

¼ cup tamari
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
1 tsp gochugaru (korean red pepper flakes)
½ tsp black pepper

For the beef

1 tbsp neutral oil (such as avocado or canola oil)
1 lb ground beef (80/20)
4 scallions, thinly sliced (green tops only)

For serving

2 tsp sesame seeds
1 tsp gochujang (optional)

Instructions

1
Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, whisk together the tamari, brown sugar, sesame oil, grated ginger, gochugaru, and black pepper in a small bowl until the sugar dissolves. Set aside.

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