These Easy Paleo Korean Beef Bowls are fast, healthy, and delicious! Ready in under 20 minutes and only has 8 ingredients. They are also is Whole30, gluten free, and dairy free.

I saw this recipe on Skinnytaste and knew I wanted to make it Paleo. I left the brown sugar out, used coconut aminos instead of soy sauce, and didn't bother using lean beef. With those easy swaps and I had a delicious meal that was so quick and easy. I served it with white rice because that's easier to digest than brown, but if you're doing a Whole30 make sure to use cauliflower rice or zucchini noodles.

What I love about these beef bowls is how fast they are to make. If the rice is already cooked, dinner can be served in under 20 minutes! I know I'm always looking for more easy weeknight meals and this is definitely one!

As plain as it looks, this beef is actually packed with flavor! The ginger, sesame oil, and red pepper make it so good and anything but boring! I love that 8 simple ingredients can produce something so tasty.

I looked into if this was an authentic Korean dish, thinking probably not, and it looks like it's a cheater version of Bulgogi which is made of strips of marinated beef. So I guess this is more of an "inspired by" dish.

These beef bowls offer a harmonious blend of sweet, salty, and savory flavors with the ground beef. The coconut aminos infuses the meat with a rich umami taste, while the sesame oil and seeds contribute nuttiness and depth. The optional toppings of green onion or sesame seeds provide a variety of textures and a touch of freshness, making this dish a well-rounded and satisfying meal

You will love these Easy Paleo Korean Beef Bowls because they are easy, quick, and healthy. A great weeknight dinner that you will make over and over again.Here are a few other Whole30 ground beef recipes that you may enjoy- Paleo Sloppy Joes, Oven Baked Meatballs, and Easy Paleo Chili.

Updated 11/18 with Low FODMAP instructions in the notes section.

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Paleo Korean Beef Bowl

Author:Jessica DeMay

Prep Time:5

Cook Time:13

Servings: servings

Course:Main Course

Cuisine:Korean

Diet:Gluten Free

5 from 3 votes

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Ingredients

2 pounds ground beef
1 tablespoon toasted sesame oil
2 inches fresh ginger peeled and grated
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon garlic powder*
1 teaspoon onion powder*
½ cup coconut aminos

Instructions

Add the ground beef and sesame oil to a large skillet and cook on medium heat.
Add the ginger, red pepper, salt, garlic powder, and onion powder and continue cooking until the meat is browned. About 8 minutes.
Add the coconut aminos and cook for another 5 minutes.
Serve over white rice or cauliflower rice if doing a Whole30.

Notes:

*To make low FODMAP, use 1 tablespoon garlic oil in place of the garlic powder and ⅓ cup chopped green onion in place of the onion powder.

Nutrition Information

Calories: 430kcal (22%)Carbohydrates: 5g (2%)Protein: 26g (52%)Fat: 33g (51%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 107mg (36%)Sodium: 947mg (41%)Potassium: 434mg (12%)Fiber: 0.3g (1%)Sugar: 0.1gVitamin A: 99IU (2%)Vitamin C: 0.2mgCalcium: 31mg (3%)Iron: 3mg (17%)

Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.

48 Comments

Becky Winkler (A Calculated Whisk) says

January 22, 2017 at 11:01 am

I love Korean food and just can't wait to try this one! Dreaming about adding a fried egg on top...

- Jessica DeMay says
  
  January 22, 2017 at 8:35 pm
  
  I love that idea, Becky!
  
ChihYu says

January 20, 2017 at 1:09 pm

I love beef and Korean food. This is an awesome combo !!

- Jessica DeMay says
  
  January 20, 2017 at 9:43 pm
  
  Thanks, ChihYu!
  
Stacey Crawford says

January 19, 2017 at 7:31 pm

Awesome, a simple, quick healthy meal with all things I love (ginger & red peppers) ?

- Jessica DeMay says
  
  January 20, 2017 at 9:48 pm
  
  Thanks, Stacey!
  
Kath says

January 18, 2017 at 10:11 pm

Wow! This was so quick, easy, and tasty! I had everything on hand already, and it packs an impressive punch of flavor for such low-maintenance prep. Thanks for a great recipe.

- Jessica DeMay says
  
  January 19, 2017 at 12:42 pm
  
  You're welcome, Kath! Thanks for trying it already! 🙂 So glad you like it!
  
Katja says

January 18, 2017 at 3:19 pm

Thanks for the food inspiration! Can't wait to make this!

- Jessica DeMay says
  
  January 20, 2017 at 9:56 pm
  
  You're welcome, Katja! I hope you enjoy!
  
Michele Spring says

January 17, 2017 at 7:23 pm

This looks so up my alley it's not even funny. It WILL be dinner later this week. 🙂

- Jessica DeMay says
  
  January 18, 2017 at 1:13 pm
  
  Awesome! I hope you love it, Michele!
  
Erin Carter says

January 17, 2017 at 8:44 am

Oh this looks so tasty! And easy to make! Can't wait to try it.

- Jessica DeMay says
  
  January 18, 2017 at 1:17 pm
  
  Thanks, Erin!
  
Cristina Curp says

January 16, 2017 at 7:25 pm

I saw this on SkinnyTaste too! So glad you PALEO-FIED IT! Totes making this!

- Jessica DeMay says
  
  January 16, 2017 at 8:11 pm
  
  Thanks, Cristina! Hope you love it!
  
Emily @ Recipes to Nourish says

January 16, 2017 at 12:41 pm

I bet this is delicious with all of that ginger and a little bit of spicy heat.Yum!

- Jessica DeMay says
  
  January 16, 2017 at 8:09 pm
  
  Thanks, Emily! That ginger adds so much flavor!
  
Renee Kohley says

January 16, 2017 at 12:40 pm

Boy those Paleo swaps were too easy! Thank you for the great dinner idea for this week!

- Jessica DeMay says
  
  January 16, 2017 at 8:08 pm
  
  I know! I changed a couple other little things, but those were the main ones. You're welcome, Renee!

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