Quick and Easy Korean Ground Beef and Mushroom Bowl

4.81 from 21 votes

These Korean Beef and Mushroom Bowls are made from ground beef and mushrooms, with Bulgogi-inspired flavors. Tasty, quick, and easy to make!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Entree, Lunch

Cuisine: Korean, Universal

Keyword: beans and rice, Beef, bulgogi, dairy free, gluten free, ground beef, Korean, mushrooms, rice bowl, superbowl

Special Diet: Dairy Free, Gluten Free, Nut Free

Servings:

Calories: 280kcal

1 pound white or brown mushrooms
⅓ 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
½ 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

Wipe any dirt off of 1 pound white or brown mushrooms using a damp paper towel. Break the mushrooms into pieces and place them into the bowl of a food processor. Pulse until the mushrooms are coarsely ground.
In a small bowl or measuring cup, stir together 1/3 cup reduced-sodium soy sauce, 3 Tablespoons brown sugar, 1 Tablespoon grated or minced fresh ginger, 2 teaspoons sesame oil, and 1/2 teaspoon red pepper flakes. Set aside.
Heat 1 Tablespoon canola oil in a large skillet over medium-high heat. Add the ground mushrooms and cook until all excess moisture has evaporated, about 8 minutes. Add the sliced onions, and cook until soft, about 3-5 minutes. Add the minced garlic, and cook until fragrant, about 30-60 seconds. Add 1 pound ground beef and break it into pieces. Cook until the 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.