Korean Beef Eggroll In A Bowl

 

This easy and delicious Korean beef style eggroll in a bowl is a one pot wonder. Healthy, high protein and low-carb, it’s a hit even for my vegetable-averse husband.  

 

Eggroll in a bowl is a healthy, easy high protein meal that only takes 30 minutes to throw together. It also only dirties one frying pan, making cleanup a snap! 

 

Ingredients

 

This recipe is, at its base, just cabbage and ground meat. This recipe is inspired by Korean beef bowls so it uses ground beef, but you can use whatever ground meat–pork, chicken, turkey–you like best. 

 

I also prefer to use a whole red cabbage and chop it up myself. No time or no desire to wash a cutting board? No problem! Any package of pre-cut coleslaw mix will do an excellent job! 

 

Now, if you do choose to go the whole cabbage route, you may be presented with the only cabbage options being as big as your head. When that’s the case, I generally just cut it in half, make one round of this recipe immediately upon purchasing the cabbage, and then make a second round of it with the other half of the cabbage in a week or so. Generally, cabbage stays fresh in my fridge for at least a week after I buy it so I can use the whole thing up, but not have to eat eggroll in a bowl for 4 nights straight to use up my groceries. 

 

If you can find a cabbage that is more baby head sized, just use the whole thing and call it good! The recipe will hold up if the cabbage amount is a little off.

 

This one also calls for coconut aminos which can generally be substituted for soy sauce. I prefer coconut aminos as it doesn’t contain soy or gluten and tends to be sweeter which is perfect for the Korean beef bowl flavor profile I’m going for, but if you only have soy sauce, go for it!

 

Otherwise, this one uses pretty basic asian-inspired ingredients–sesame oil, fish sauce, rice wine vinegar, and some basic spices. Feel free to add other flavors to your liking.  

 

Instructions

 

This recipe is very basic and super easy, yet so yummy! Start by browning the ground beef. 

 

 

While your meat is cooking, if you went the whole cabbage route cut that sucker up! If not, rip open that bag of coleslaw mix!

 

 

Now you can either combine the sauce ingredients in a separate bowl and pour into the ground beef once it’s cooked or you can go the one-less-dish route and just pour each sauce ingredient into the ground beef pan once its cooked. 

 

 

Then just add your cabbage and let it cook on medium heat until the cabbage is at your desired level of tenderness. I usually let mine cook for about 10 minutes stirring occasionally. 

 

 

And that’s it! I like to top mine with some sriracha, kimchi, and green onions. I also think an over-easy egg on top would be scrumptious! 

 

 

Give this one a try the next time you need a super easy, healthy dinner! 

 

Love, 

     This mama