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Korean Beef Bowl with Pickled Vegetables


Special Diet

Dairy-Free, Gluten-Free


Main Course

Main Ingredient



Restaurant Favorites


Korean Beef:

  • 1 ½ lbs. Ground beef chicken, or pork
  • ½ onion thinly sliced
  • 1 bottle 1 ¼ cup San-J Korean BBQ Sauce
  • 1 Tbsp. Oil grapeseed, canola, or vegetable
  • 1 green onion chopped

Pickled Vegetables:

  • 1 tsp. Salt
  • ½ English seedless cucumber thinly sliced
  • 1 medium Carrot julienned
  • ½ cup Rice vinegar
  • 3 Tbsp. San-J Tamari Soy Sauce
  • 3 Tbsp. Sugar
  • ½ Tbsp. Sesame seeds


Korean Beef:

  • Place the beef and onion in a bowl, pour San-J Korean BBQ Sauce, break up the meat and mix all together. Marinate it for 30 minutes.
  • In a large skillet (preferably cast iron), heat the oil over medium high heat. Cook the beef and onion for 3-5 minutes or until the meat cooked through. 
  • Sprinkle chopped green onion on top and serve over brown rice. Serve with pickled cucumbers and carrots. 

Pickled Vegetables:

  • Place cucumbers in a bowl, add salt and mix well. Let is sit until cucumbers release their natural juice, for about 5 minutes. Rinse cucumbers under cold water and squeeze excess juice from cucumbers.
  • Whisk vinegar, San-J Tamari Soy Sauce, and sugar in a bowl and mix it until sugar is dissolved.
  • Divide the mixture in half and marinate cucumber and carrot in half of the mixture separately for 30 minutes to overnight. Sprinkle sesame seeds before serving.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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