Korean Beef Rice Bowl

Korean Beef Rice Bowl

I am so excited to finally get this recipe on here mainly because I said I would about 3 months ago and because it’s taken me about 3 go’s to get it spot on. When I get food wrong, it puts me in such a mood… I don’t cope well with it but it puts a little fire in my belly to get it just right and let me tell you this is just so so yummy, K loved it too (WIN) and it’s ridiculously easy which means it will more than likely become a regular in our house!

The first couple of times I used Beef from Aldi, I’m not sure if that is why it wasn’t great or I did a rushed job but 3rd time lucky was Beef from the Butcher… I asked him for Diced Chuck Steak and it was around £4 for 500g which I don’t think is bad at all!

For 4 people you will need:

  • 500g Diced Chuck Steak
  • 1 Onion sliced
  • 150ml of Soy Sauce
  • 150ml Water
  • 4 tbsp Sweet Chilli Sauce
  • 1/2 tsp Lazy Chilli
  • 1 tsp Lazy Garlic
  • 1 tsp Lazy Ginger
  • Rice (I used Basmati)
  • Veg (anything you like but Baby Corn and Mange Tout went nicely)
  • Garnish (Crispy Onions, Spring Onions, Red Chilli, Sesame Seeds and Coriander)
  • Just a little side not I TOTALLY forgot to get some pickled Ginger and Cucumbers, like what you have with Sushi… this also goes LOVELY with it and I will be getting some for next time!

So basically it is ALL in the cooking. I used a heavy based casserole dish and literally chucked everything in, aside from the Veg, Rice and Garnish.

I put it on my smallest Gas ring on the lowest flame and just let it very gently simmer, with a tight fitting lid on, for around 5-6 hours stirring occasionally.

Then for 1 hour, remove the lid slightly so the steam can escape and the liquid can reduce right down, again stirring occasionally.

If cooking in a slow cooker, I do exactly the same, so chuck everything in but cook on low for 6 hours, then turn the lid so that there is a gap for steam to escape and cook on medium for 6 hours.

The Beef should be tender and shredding up now easily just using the spoon to break it up slightly.

I served it with Sticky Rice, Veg and all the Garnish on top.

Ridiculously simple, don’t be tempted to turn that heat up to help it along as it may toughen up the meat, it’s all about doing it low and slow! And if you want a separate post about how to cook perfect rice every time let me know and I’ll pop one up.

Hope you enjoy!

L x


  1. Amy
    June 11, 2019 / 10:32 am

    Does light or dark soy matter?

    • lilliefarrow
      June 11, 2019 / 10:33 am

      Yes use light xx

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