These Vegan Korean Beef & Rice Bowls are ready in 20 minutes and require just a handful of ingredients. A quick vegan dinner idea!
Today I am bringing you another quick vegan dinner recipe that is simple, quick and has lots of options to bulk it up. This recipe requires just 10 ingredients and 20 minutes which makes it the perfect weeknight dinner!
How to make Vegan Korean Beef & Rice Bowls
When I say these bowls are the EASIEST dinner, I really mean it! To start things off, get your rice cooking. I used dry basmati rice and cooked it up in about 15 minutes. You could make this meal go even quicker by using leftover rice or frozen rice packs. No matter which option you choose, it will still be quick.
Next, combine your sauce ingredients in a small bowl and set it aside. We're basically 75% done at this point...see, easy!
Heat up some sesame oil in a pan and add garlic. Cook for about 30 seconds, then add the vegan beef crumbles. Let it all cook down for 2-3 minutes, then add the sauce. Let it get hot and bubbly, then stir in some green onion. That's it. You're done!
How to serve Vegan Korean Beef & Rice Bowls
To serve, add some hot rice to a bowl and top it with the vegan beef mixture. Add some more green onions and sesame seeds and you are ready to eat!
This recipe is a great starting point for lots of variations. Cook up some broccolini or bok choy. You could also add some carrots & onions to the vegan beef crumbles while cooking. And I wouldn't be mad about a crispy egg roll on the side as well.
Need more recipe inspo? Check out these:
Vegan Korean Beef & Rice Bowls
Ingredients
- 2 cups cooked rice
- ¼ cup brown sugar
- ¼ cup low sodium soy sauce or tamari for GF
- 2 tablespoon sesame oil separated
- ½ teaspoon Gochugaru or sub with red pepper flakes
- ½ teaspoon ground ginger
- 3 cloves garlic diced
- 12 oz vegan beef crumbles
- 3 green onions diced
- sesame seeds for serving
Instructions
- Prepare the rice from scratch or heat up leftover rice.
- Combine the brown sugar, soy sauce, 1 tablespoon sesame oil, Gochugaru and ground ginger in a bowl. Stir to combine and set aside.
- Heat the remaining sesame oil in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the vegan beef crumbles. Break it apart with a wooden spoon and cook for 2-3 minutes. Add the prepared sauce and cook for an additional 2-3 minutes, or until hot and bubbly. Stir in half of the green onions and turn off the heat.
- To serve, split the rice between four bowls and top with the vegan beef mixture. Top with the remaining green onions and sesame seeds.
Video
Notes
Nutrition
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Candace
My partner and I have been craving a Korean beef-style dish for some time. A while ago we tried this brown gravy sauce from a different source and it just did not taste how we imagined it should. Then I came across your recipe, it was quick and I had all the ingredients. It is the perfect flavor! The sauce ratio is just right but next time I make this I would probably make more of the sauce so it has that extra saturation and drippings on the rice. SOOOOOOOOO yummy. He asks me all the time when am I making it again. Super filling and hits the spots. Very happy I found this recipe.
Rene
Thanks Candace! So glad you both liked this! And you can't go wrong with extra sauce!
Sarah
One of my favorite recipes! So quick and satisfying. My 13 year old loves it, and she doesn’t love much. I make 1.5x’s the sauce and throw in a big head of broccoli. Make it!
Rene
Hi Sarah - Yum! Love the addition of broccoli. You should check out my Beef and Broccoli Noodles, your daughter would probably like those too! https://www.thissavoryvegan.com/vegan-beef-broccoli-noodles/
Peggy
So tasty and satisfying. I double up on the sauce and add broccoli, carrots and mushrooms. Just one of the many favorites from you! You definitely make eating vegan easy. Thank you!!
Justyna
I am obsessed with Korean flavours at the moment! Making this tonight! Thanks for the recipe!
Rene
You are super welcome Justyna!
Adrienne
I made this tonight and let me just say it is absolutely delicious! I can not wait to eat the left overs for lunch tomorrow. I used the red pepper flakes and it gave just the right amount of spicy. Thank you for such a delicious dish.
Rene
Hi Adrienne - so glad you liked this AND the extra kick from the red pepper flakes!
Lauren
I've made these 3 times now and they are just so tasty - there's nothing like that sweet and salty combo. It's so addictive! I use the recipe as a lettuce wrap filling (with the rice) and top with a little store-bought ponzu sauce. Once my husband and I make a couple wraps, we usually start wandering back to the kitchen to eat up the rest of the 'beef.' 🙂 Thank you for this quick, easy and delicious recipe!
Erin
This was so easy and delicious! So glad I stumbled upon it!
Courtney R
This was quick, easy and delicious! I used vegan beef strips instead of grounds.
Rene
Yay! So glad you liked it!
Sarah
Fantastic! Quick, delicious, and easy. I added broccoli to the wok halfway through cooking the “beef.” The whole family loved it. Putting it in the rotation. Thanks!
Rene
So glad you all liked it!!!