Korean BBQ Rice & Vegetable Bowls

I am always looking for quick and easy dinner bowls that come together in thirty minutes or less on school nights. One of my go-to options are various rice bowls, whether they are shrimp bowls, chicken and avocado rice bowls, or my new favorite: Korean BBQ rice & vegetable bowls. I adapted this recipe I found from The Recipe Critic incorporating a bunch of roasted vegetables for a healthy meal.


  • 1 lb. ground beef
  • 2 cups brown rice, cooked
  • 2 Tbs. olive oil or coconut oil
  • 1 broccoli crown, chopped
  • 1 red pepper, thinly sliced
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 1/2 tsp. ground ginger
    • 1/2 tsp. red pepper flakes
    • Salt & pepper to taste
    • Garnish: 2-3 green onions and sesame seeds

    Korean BBQ Sauce

    • 2 garlic cloves
    • 1/4 cup soy sauce
    • 1/4 cup coconut sugar (or brown sugar)
    • 2 Tbsp. hoisin sauce
    • 2 tsp. sesame oil
    • 1/2 tsp. ground ginger
    • 1/2 tsp. red pepper flakes
    • Salt & pepper to taste
    Korean BBQ Rice Bowl


    1. Cook rice according to package on the stove or using an Instant Pot.
    2. Preheat your oven to 400F. Layout chopped vegetables in a single layer on a baking sheet. Drizzle with olive oil and season with ginger, red pepper flakes, salt, and pepper. Roast vegetables for 15 minutes in the oven.
    3. Sprinkle ground beef with salt and pepper. On medium heat, brown ground beef in a large skillet breaking it up into smaller pieces.
    4. In small bowl, combine all ingredients for the sauce. Adjust seasonings to suit your taste. Pour over ground beef and allow to simmer and reduce.
    5. Serve ground beef over warm rice and add roasted vegetables. Garnish with green onions and sesame seeds.

    This recipe is great for weeknight dinners because you can customize it to whatever items you might have available in the refrigerator. The vegetables I included work really well with the flavors, but you could also use cauliflower, mushrooms, or brussel sprouts! I love making roasted veggies using a sheet pan because it is easy clean-up and tastes amazing with minimal effort.

    While this likely isn’t any sort of authentic Korean BBQ, it is the perfect balance of salty and sweet. This recipe is extremely quick to come together as you can be making the beef while the rice and vegetables cook separately. It is not one of those recipes where you will have a million different pans trying to coordinate everything coming together at once. This has now become a pretty regular dinner rice bowl in our house!

    Check out my meal planning page for more simple recipes!

    Ease to Make: 9/10

    Taste: 10/10

    Clean-Up: 8/10

    Overall: 9/10

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