I recently started making this recipe a few weeks ago and the first time we had it for dinner everyone practically licked their bowls. My husband isn’t huge on ‘leftovers’ but he would take leftovers in this dish any day! It is so simple but yet so flavorful and might I add a much healthier alternative to take out. And as always y’all, kid friendly! I altered it a tad from the original recipe so here are my adjustments. I will leave the measurements for the rice the same but I have found that doubling the amount of rice makes enough for my family. If you have a family of four or more I would maybe double the entire recipe. Like I said we couldn’t get enough of this one!

Husbands’ Favorite Korean Beef Bowls

Recipe adapted from Damn Delicious (* adjustments)


  • 1/4 cup organic coconut sugar*
  • 1/4 cup reduced sodium soy sauce(I use Bragg’s liquid aminos)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste(*I leave this out to make kid friendly but add if you like)
  • 1/4 teaspoon ground ginger
  • 1 tablespoon olive oil*
  • 1 cup uncooked white rice(*I double this amount, could sub cauliflower rice for low carb)
  • 3 cloves garlic, minced
  • 1 pound ground beef(locally sourced, or organic grass-fed recommended)
  • 1 cup red cabbage – thinly sliced*
  • 2 green onions, thinly sliced for garnish
  • 1/4 teaspoon sesame seeds for garnish

1.In a small bowl, whisk together coconut sugar, soy sauce, sesame oil, and ginger(+ red pepper flakes if using).

2.Cook rice according to package. (I use my InstantPot to do this quickly, or pre cook ahead to save time).

3.Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant about 1 minute. Add ground beef and cook until browned, about 5 minutes, be sure to crumble the beef as it cooks; when beef is almost ready add in the red cabbage and cook until wilted. Drain excess fat and return back to stove top.

4.Turn down to a simmer and stir in soy sauce mixture until well combined, for about 2 minutes.

5.Serve immediately, garnished with green onion and sesame seeds. I highly recommend doing this last step as it provides amazing flavor and completes the dish. *Sometimes I serve with roasted carrots and broccoli!