Quick and Easy Korean Ground Beef and Mushroom Bowl
These Korean Beef and Mushroom Bowls are made from ground beef and mushrooms, with Bulgogi-inspired flavors. Tasty, quick, and easy to make!
Servings: 6
Calories: 280kcal
Ingredients
- 1 pound white or brown mushrooms
- 1/3 cup reduced sodium soy sauce If you need this recipe to be gluten-free, make sure you choose gluten-free soy sauce or tamari
- 3 Tablespoons brown sugar
- 1 Tablespoon grated or minced fresh ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon red pepper flakes Add more if you want it spicy, less if you don't want it spicy at all.
- 1 Tablespoon canola oil
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 1 pound ground beef
- Cooked rice, noodles, salad, or lettuce leaves To Serve
Instructions
- Wipe any dirt off of mushrooms using a damp paper towel. Break into pieces and place into the bowl of a food processor. Pulse until the mushrooms are coarsely ground.
- In a small bowl or measuring cup, stir together the soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes. Set aside.
- Heat canola oil in a large skillet over medium high heat. Add ground mushrooms and cook until all excess moisture has evaporated, about 8 minutes. Add onions, and cook until soft, about 3-5 minutes. Add garlic, and cook until fragrant, about 30-60 seconds. Add beef and break into pieces. Cook until beef is no longer pink, about 5 minutes. Add the soy sauce mixture, and cook until the sauce thickens, about 3 minutes. Serve over rice, noodles, salad, or as lettuce wraps.
Nutrition
Calories: 280kcal | Carbohydrates: 12g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 532mg | Potassium: 511mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
