This Vegan Korean beef rice bowl is so easy to make and super yummy. This was definitely a new favorite in my house. Perfect for vegan meal prep.
Peace Fam!
I use Gardein brand beef crumbles sometimes, because they are a simple meat substitute that even my boyfriend will eat. He is completely anti-meat substitute. I do not blame him, as I have also had a bad experience.
This recipe was inspired by The Recipe Critic, except I used the vegan beef rather than real meat. I think it tasted great, and I was asked to make this again. They would probably go great with veggie spring rolls.
Read More: Vegan Spring rolls
The cooking time is low for these vegan Korean beef bowls, what took the longest was the rice in the rice cooker. If you do not have a rice cooker, you should definitely get one. Making rice is something I cannot master, but this little machine makes everything work. You can buy one here if you are curious, and if you are wondering about the beef crumbles they are in your frozen section.
I used to love Korean BBQ, and other Korean flavors. Los Angeles had a great “K-town” where I remember my coworkers used to love to go work. These flavors work for me. I hope you like this recipe!
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servings
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Ingredients
- 1 pound vegan beef
- 3 cloves garlicminced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
Ingredients
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Instructions
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.