If you’re looking for a quick, delicious meal that packs a punch of flavor, my Beef Brisket Rice Bowl is just what you need! This recipe features tender brisket cooked in a savory Korean-inspired sauce, served over a steaming bowl of rice and topped with fresh green onions! It’s incredibly easy to whip up in just 10 minutes, making it the perfect choice for busy weeknights, and I can’t wait for you to try it!
Why I Love This Recipe
What I love about my Beef Brisket Rice Bowl because it’s a quick and satisfying one-pan meal that brings the flavors of Korean cuisine right to your table in just 10 minutes! This dish features tender brisket, cooked with onions and finished with my homemade Brisket Chadol Sauce, creating a rich, savory experience that soaks into the steaming rice below!
It’s perfect for anyone who craves a delicious, filling meal without the hassle, and trust me, every bite is bursting with the same amazing taste as my Pan Sear Beef Korean BBQ Brisket and Beef Brisket Stir Fry recipes! I can’t wait for you to try this recipe—get ready for a flavorful experience that you’ll want to make again and again!
Ingredients
Ingredients
- 1/2 lbs Brisket – frozen and thinly sliced brisket to the thickness of deli meat. Can be picked up at your local Korean markets, Asian grocery stores or can be requested from a local butcher.
- 2 Cups Fresh Rice – white rice of your choice of rice like brown rice or even cauliflower rice.
- 1/4 Cup Onion – sliced yellow or brown onions. Helps add a touch of sweetness to the recipe.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/2 Stalk Green Onions – freshly chopped, used as a topping.
- 1/4 tsp Toasted Sesame Seeds – optional garnish.
- 1 1/2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 tbsp Sweetener – use your preferred sweetener.
- 2 tsp White Vinegar – distilled white vinegar. Used as the base tang flavors found in the recipe.
- 1/4 tsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color. Adds a touch of signature Korean inspired flavors into the brisket.
- 1 Clove Garlic – freshly grated.
🥩 Brisket Note
If thinly sliced brisket is unavailable, Shaved Beef serves as an excellent substitute for this recipe.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
For optimal brisket stir-frying, go with a roomy Wok or Deep Skillet to ensure the brisket has sufficient space to cook effectively.
Step 1 Prepare sauce by combining soy sauce, white vinegar, sweetener, grated garlic and toasted sesame oil in a mixing bowl.
Step 2 Preheat cooking oil in a large wok or skillet under medium heat. Once the oil is up to temperature, add in thinly sliced brisket and sliced onions. Cook under medium heat until the brisket are browned, about 2-3 minutes.
Step 3 Once the brisket is cooked, add the sauce and stir just to coat. Transfer the beef brisket on top of a bowl filled with rice and top with freshly chopped green onions.
🌿 Garnishing Pro Tip
For an extra touch of flavor and visual appeal, consider garnishing your dish with Toasted Sesame Seeds.
🍽️ Serving Pro Tip
Serve Hot for the best flavor and texture.
Recipe Variations
If you’re looking to spice things up, try using my Spicy Korean Brisket Chadol to prepare the brisket for your rice bowl! This adds an exciting kick to the dish. Alternatively, you can replace the Brisket Chadol Sauce entirely with my signature garlic butter soy sauce for a delightful Garlic Beef Stir Fry.
For a unique twist, consider adding a Japanese flair by using my Pepper Lunch Sauce, transforming this recipe into a flavorful Japanese Beef Pepper Rice. Each variation brings a new dimension to the meal while keeping the preparation simple and delicious!
Pairing Recommendations
To complement this brisket rice bowl, consider serving it with some Korean-inspired sides. A refreshing green leaf salad tossed in my Korean Soy Sauce Dressing pairs beautifully, adding a light and zesty touch to your meal!
You can also include banchan options like Korean Style Pickled Garlic, Korean Spinach Salad, or Korean Inspired Pickled Vegetables, each providing a delightful contrast to the rich flavors of the brisket bowl!
Frequently Asked Questions
Can I substitute the brisket with another protein?
Yes, you can use thinly sliced beef ribeye, shaved beef or even chicken for a different twist.
What kind of rice works best?
I prefer steamed freshly made white rice for this recipe, but you can use other rices like brown rice or even cauliflower rice for a more nutritious option.
Is this recipe suitable for meal prep?
Is this recipe suitable for meal prep?
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. They will keep well for 3-5 days. When ready to enjoy, simply reheat them in the microwave.
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Watch How To Make It
Beef Brisket Rice Bowl
Ingredients
Brisket Bowl
- 1/2 lbs Brisket thinly sliced
- 2 Cup Rice rice of choice
- 1/4 Cup Onion sliced
- 1 tbsp Cooking Oil neutral, no flavor
- 1/2 Stalk Green Onions chopped
- 1/4 tsp Toasted Sesame Seeds optional garnish
Sauce
- 1 1/2 tbsp Soy Sauce
- 1 tbsp Sweetener your preferred sweetener
- 2 tsp White Vinegar
- 1/4 tsp Toasted Sesame Oil
- 1 Clove Garlic grated
Instructions
- Gather all the ingredients.
- Slice onions.
- In a mixing bowl, combine soy sauce, white vinegar, sweetener, grated garlic and toasted sesame oil to prepare the sauce.
- In a large wok or deep skillet, add cooking oil and bring up to temperature under medium heat. Once oil is preheated, add in sliced brisket, sliced onions and stir fry until browned, about 2-3 minutes.
- Once brisket is done cooking, add in sauce, stir until brisket is well coated and transfer on top of bowl of rice. Top with green onions, best enjoyed hot.
Nutrition
*Values Based Per Serving
