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This flavorful Gluten-Free Low FODMAP Korean Beef Bowls is a quick and easy dish perfect for a Low FODMAP diet. It combines tender ground beef with a savory, slightly sweet sauce, served over rice for a satisfying meal. It's gluten-free and packed with bold flavors, ideal for weeknight dinners.

Korean Beef Bowls

The Low FODMAP Korean Beef bowl recipe from Low FODMAP Family Meals is a quick, flavorful dish made with ground beef, soy sauce, ginger, and a touch of brown sugar.
This savory and slightly sweet meal is perfect for a low FODMAP diet.
Served with Asian Cucumber salad over jasmine rice and garnished with green onions and sesame seeds, it's an easy, weeknight dinner that’s packed with flavor without causing digestive discomfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine asian, Korean
Servings 6
Calories 280 kcal

Equipment

  • 1 Skillet of Choice — Cast Iron is what we use.
  • Mixing bowl

Ingredients
  

For the Korean Beef

  • 1.5 lbs Ground Beef
  • 1/3 cup Brown Sugar, Lightly-Packed
  • 1/2 cup Low-Sodium Soy Sauce, 2 tbsp if too sweet
  • 3 tsp Sesame Oil
  • 1 tsp Crushed Red Pepper Flakes, use more or less for taste
  • 3 tbsp Fresh Grated Ginger
  • 1 tbsp Vegetable Oil
  • 1 bunch Green Onions — Thinly Sliced
  • 1 tbsp Toasted Sesame Seeds
  • 2 cups Jasmine rice: Cook according to package instructions.

For the Asian Cucumber Salad

  • 1-2 English Cucumbers
  • 1/2 tsp Salt
  • 5 Green Onions, Finley Sliced
  • 1 tbsp Fresh Ginger, Grated
  • 1/4 cup Rice Vinegar
  • 1 tbsp Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Honey, or Maple Syrup
  • 1 tsp Sriracha / Chili Oil
  • 1-2 tbsp Toasted Sesame Seeds

Instructions
 

Making the Asian Cucumber Salad

  • Score the cucumbers with a fork, then slice them. Toss the slices with salt and let them sit for 5–10 minutes to draw out excess water. After resting, drain the cucumbers before using.
  • Stir together, green onions, ginger, rice vinegar, soy sauce, sesame oil, honey, sriracha, and sesame seeds.
  • Add Cucumbers to the mix and mix to combine.
  • Refrigerate while making the Korean Beef.

Making the Korean Beef

  • In a mixing bowl, whisk together the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger until well combined and smooth. Set aside.
  • Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, you want a crumble consistency. Once fully cooked, drain any excess fat from the skillet to remove unwanted grease.
  • Stir in the reserved soy sauce mixture and green onions, ensuring everything is well combined. Let the mixture simmer for about 3–5 minutes, or until thoroughly heated.

Assemble bowls

  • Serve beef and cucumber salad over steamed rice, sprinkled with toasted sesame seeds and fresh green onions for a vibrant, flavorful finish.
Keyword Beef