My One-Pot Korean Beef Bowl is a flavorful, communal dish that I love making when I have friends or family coming over. It’s easy, uses minimal ingredients, but is packed with protein and veggies.
The base starts with thinly sliced onions, which soften as they cook. A mountain of fresh bean sprouts is piled high in the center, then around the outer rim of the pot, julienned carrots create a colorful ring that cooks to tender perfection. The star of the dish is the thinly sliced beef layered over the bean sprouts.
As the beef gently simmers, a spicy sauce made with ingredients like gochugaru (Korean chili flakes), soy sauce, garlic, and sesame oil is poured on top, infusing the entire pot with rich umami and heat.
Sharing this dish family-style is all part of the experience. Everyone gathers around the table and serves themselves. As the host, it also takes the pressure off you to portion out food or guess what each guest wants.
As the ingredients cook together, diners gather around the pot, each person scooping portions of the beef, vegetables, and spicy sauce onto their bowls of rice.
What Ingredients You’ll Need:
- Onion: Acts as the flavorful base of the dish. The onions soften as they cook, adding sweetness.
- Bean Sprouts: Piled high in the center, these add a crunchy, refreshing texture that lightens the dish and soaks up all the savory flavors as they steam.
- Carrots: Arranged around the edge of the pot for a pop of color, they cook until tender.
- Thinly Sliced Beef: Laid over the bean sprouts, the beef cooks quickly and absorbs the bold, spicy flavors of the sauce. You can usually find it pre-sliced at Asian markets, or ask your butcher to slice it thin if it’s not available.
What Type of Rice to Use
I highly recommend eating this dish with rice! Choosing the right type of rice can be confusing, especially with so many varieties available. In Korean and Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
What is Gochujang?
Gochujang adds an incredible depth of flavor with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick. This thick, vibrant red paste has a unique fermentation process that gives it a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
One-Pot Korean Beef Bowl
- Total Time: 30 minutes
Description
This One-Pot Korean Beef Bowl combines tender beef, crisp vegetables, and a spicy gochujang-based sauce, cooked together and served communal-style for a flavorful, interactive dining experience.
Ingredients
Main Ingredients:
- 1 medium onion, thinly sliced
- 5 cups bean sprouts
- 1 1/2 medium carrots, julienned
- 1 lb thinly sliced beef (ribeye or sirloin works well; I usually am able to buy a box of it at the Asian Market, although if you ask at the butcher counter in a grocery store, they can also thinly slice it for you if it’s not readily available to purchase)
- 2 tbsp cooking oil
Sauce Ingredients:
- 1/4 cup soy sauce
- 3/4 cup water
- 1 tablespoon hondashi (or omit the 3/4 cup water above and substitute hondashi for 3/4 cup dashi)
- 3 tablespoons gochugaru (Korean chili flakes; adjust according to spice preference)
- 1/4 cup gochujang (adjust according to spice preference)
- 1 1/2 tbsp sugar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp mirin
- 1 tbsp roasted sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- In a large pot or skillet, over medium-high heat, add your cooking oil. Spread the thinly sliced onions evenly at the bottom, and cook for 3 minutes, stirring occasionally.
- Turn off the heat. Pile the bean sprouts in the center of the pot, forming a mound directly on top of the onions.
- Arrange the julienned carrots in a circle around the edge of the pot, surrounding the bean sprouts.
- Place the thinly sliced beef on top of the bean sprouts. This is to ensure that all of the vegetables cook slightly longer than the beef, since the beef will cook quickly.
- In a medium-sized bowl, whisk together all of the sauce ingredients until well combined. Pour the sauce evenly over the beef in the pot.
- Cook on medium heat for 8-10 minutes, or until the beef is fully cooked and the vegetables are tender. Don’t touch anything; allow the ingredients to cook. After the first 5 minutes of cooking, begin to stir occasionally (I like to use a pair of tongs) to make sure everything cooks evenly and absorbs the sauce.
- Garnish with roasted sesame seeds and green onions, if using. Serve with rice on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
The meat mountain!! I know my kids will love this.
Hi Nora – I hope they do 🙂 thanks for trying it out!
Amazing how you can do this in one pot!
Totally! Makes it so simple + easy 🙂
My family loved this one. They even wanted more gochujang for spice. Thank you for sharing this recipe!
So glad to hear! I love that you guys love spice! 🙂
Great flavors! Korean food is my favorite
Glad to hear! Thanks for sharing, Kelsey!