Korean Beef Rice Bowls

3 June 2026Beef
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Korean Beef Rice Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 6

Ingredients
  

  • 1 kg Budd’s Grass Fed Free Range Beef Mince
  • 4 cups cooked jasmine rice
  • 2 carrots julienned
  • 1 cucumber thinly sliced
  • 4 spring onions finely sliced
  • 2 tablespoons sesame seeds
  • 6 fried eggs optional
  • For the sauce:
  • 125 ml soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic crushed
  • 2 teaspoons fresh ginger grated
  • 1 teaspoon chilli flakes optional

Instructions
 

  • Cook the rice according to packet instructions and keep warm.
  • In a bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger and chilli flakes. Stir until the sugar has dissolved.
  • Heat a large frying pan or wok over high heat. Add the beef mince and cook until browned, breaking it up as it cooks.
  • Pour the sauce over the mince and stir well. Reduce heat and simmer for 3–5 minutes until the sauce thickens slightly and coats the beef.
  • Divide the rice between six bowls.
  • Top each bowl with the Korean beef mince, carrot, cucumber and spring onions.
  • Sprinkle with sesame seeds and add a fried egg to each bowl if desired.
  • Serve immediately.

Notes

For extra crunch, add shredded red cabbage or pickled vegetables.
Adjust the chilli to suit your taste.
Leftover mince mixture can be refrigerated for up to 3 days and is great in wraps, lettuce cups or meal prep containers.
This recipe is perfect for making the most of your free 1kg of Budd’s Grass Fed Free Range Beef Mince.
Tried this recipe?Let us know how it was!
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