Korean Shredded Beef Rice Bowls
If there is one dinner that never misses in our house, it’s Korean beef rice bowls. Saucy shredded beef, fluffy rice, crunchy pickled cucumbers, creamy avocado and a hefty drizzle of sriracha mayo. This is one of those meals that looks impressive, eats like takeout, and somehow still feels very doable on a weeknight.
Erica’s Thoughts
Alright, so this beef. She really is just doing the absolute most. Need an absolutely delicious dinner? This. Need an easy weeknight dinner that you can repurpose into 2-3 more meals? This. Need a meal you can prep for a crowd? This. Need a meal you can prep ahead and deliver to a friend or family member? This.
If there were a most-cooked dinner award of 2025, it would go to this meal. It is just that girl for me. And bonus that my kids go back for seconds of meat, which is quite unheard of around here.
The most recent time I made this (ahem, last week) we had rice bowls on night one, fusion burritos on night two, quesadillas on night three and a beef + sweet potato + mushroom hash situation topped with a fried egg on night four. FOUR DINNERS Y’ALL. 🤯 Amazing for this busy mom who is on the struggle bus right now. Based on how many people you’re serving and/or how much beef you want leftover you can easily adjust how much chuck roast you use. I generally do about a 4lb roast, but if I’m making this for camping and for a large group, I’ll scale the recipe up.
Anyway, I’m just really obsessed, and I think you will be too!
What You’ll Need for Korean Beef Bowls
- One full batch of Korean shredded beef, hot and ready to go. This is the flavor backbone of the bowl. Grab a beef chuck roast and the sauce is a simple mix of soy sauce, brown sugar, toasted sesame oil, gochujang sauce, fresh ginger, garlic and pears!
- Whatever rice or grain your heart desires. My favorite is jasmine rice but you could use white, brown, basmati, quinoa or even cauliflower rice if you want a low-carb bowl.
- Then you’re going to do ‘er up with all the rice bowl toppings! My go-tos are cucumbers, avocado, green onions, crispy onions (like the kind you put on green bean casserole, just trust), kimchi, peanuts and sriracha mayo. But the sky is the limit on how many veggies you can add! I also wouldn’t be mad about a fried egg on there.
How to Make Korean Beef Rice Bowls
Prep the Korean shredded beef.
While the meat is cooking, prep all of your rice bowl components and assemble!
Expert Tips
- Cook once, eat twice, baby: make the Korean beef and eat rice bowls on night one and repurpose everything into fusion burritos on night two!
- If you’re meal prepping, store all toppings separately and assemble just before eating so nothing gets soggy.
- Many packages of rice will state to use a water-to-rice ratio of 2:1. Instead, use a water-to-rice ratio of 1.75:1. Slightly less water makes lighter, fluffier rice!
FAQs
Yes! See the recipe notes for freeze-ahead thoughts.
Use coconut aminos or tamari instead of soy sauce.
You could use a different cut of beef like top sirloin, boneless short ribs or beef shoulder but I wouldn’t recommend an entirely different protein as it likely won’t have that same fall-apart shredded texture.
Don’t be surprised when your fam asks for seconds!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Korean Shredded Beef Rice Bowls
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 70 minutes
- Yield: rice bowl servings varies, meat makes 10 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Korean
Description
Saucy shredded beef, fluffy rice, tangy cucumbers, avocado, crispy onions and sriracha mayo make a truly unmatched Korean beef rice bowl. One of our absolute favorite dinners EVER!
Ingredients
- 1 batch Korean shredded beef
- cooked jasmine or brown rice
- 1–2 cucumbers, thinly sliced
- 1/4 cup seasoned rice vinegar
- pinches of sugar and salt
- kimchi
- shelled edamame (I like to toss with a little toasted sesame oil and salt)
- avocado, cubed
- green onions, thinly sliced
- crispy onions
- peanuts, finely chopped
- sriracha mayo
- sesame seeds
- lime wedges
- other veggies you love: shredded carrots, cabbage, bell peppers, bean sprouts, green beans, etc.
Instructions
- Prepare the Korean shredded beef. While the beef is cooking prep the rest of your rice bowl components.
- If you are making jasmine rice (this is what I usually use) use a water to grain ratio of 1.75:1. This makes for fluffier rice!
- In a large bowl combine the cucumbers, rice vinegar and pinches of sugar and salt and toss to combine. Cube the avocado and spritz it with lime and salt. Toss the edamame with a little sesame oil and pinch of salt.
- Assemble bowls with fluffy rice, shredded beef, cucumbers, kimchi, avocado, edamame, green onions, crispy onions, peanuts and a big drizzle of sriracha mayo* (see note). Finish with sesame seeds and a squeeze of lime, YUM. What a good day to be eating dinner.
Notes
Sriracha mayo: Most grocery stores carry sriracha mayo in the international foods aisle along with the other Asian condiments. You can also easily make your own by combining sriracha + mayo! I like a ratio of about ⅓ cup mayo to 2 teaspoons sriracha but you can adjust it per your taste/heat preference.
Prep ahead thoughts: For the meat there are a couple options- 1) You can cut the meat, blend the sauce, pour the sauce over the meat chunks in a gallon Ziploc bag and freeze up to 6 months. Then you can dump the whole shebang in the Instant Pot when you’re ready to cook. This is what I would do if I was prepping this for my family or for a post-partum friend. 2) Fully prep, cook and shred the meat. Place cooked, shredded beef in a Ziploc bag or vacuum-sealed container, reserving a bit of the liquid separately to add when you reheat and ‘re-hydrate’ the meat. This is what I do when I prep this recipe for a trip or camping. When ready to serve or deliver to a friend, prep the rest of the bowl components and store in airtight containers or resealable bags.
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Nutrition
- Serving Size: 1 Rice Bowl (nutrition facts for a bowl calculate with 3oz cooked beef, 3/4 cup cooked rice, veggies, 1/4 avocado, 1 tablespoon each sriracha mayo, peanuts and crispy onions)
- Calories: 479
- Sugar: 3.9 g
- Sodium: 438.3 mg
- Fat: 16.2 g
- Carbohydrates: 50.5 g
- Fiber: 4.2 g
- Protein: 34.1 g
- Cholesterol: 83.9 mg
This was truly one of the best things I have eaten, in my life. I am obsessed and already planning to make it again. Everyone in my family loved it (even my ULTRA picky neurodivergent 8 year old), and I had made it for a gift exchange and EVERYONE was asking for the recipe. This is going on REGULAR ROTATION! Not to mention, it was my first time successfully using the instant pot. I am also a registered dietitian, and will 100% be recommending this to clients I see as it is super healthy and lean and a great source of protein that ACTUALLY TASTES GOOD! 10000/10 stars.