Go Back
–+ servings
Korean Ground Beef Bowl

Easy Korean Ground Beef Bowl: A Flavorful Weeknight Delight

Try this Korean Ground Beef Bowl for a quick weeknight meal that's bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Oat Cookie Ingredients
  • 2 cups Oats swap for gluten-free oats to cater to dietary needs
  • 1 cup Nut Butter almond or sunflower butter based on preference
  • 1/2 cup Maple Syrup or Honey replace with agave syrup for a vegan option
  • 1 cup Chocolate Chips dark chocolate or dairy-free varieties can be used

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. In a medium mixing bowl, combine oats, nut butter, and maple syrup or honey. Stir well until all ingredients are fully blended and sticky.
  2. Gently fold in chocolate chips until evenly distributed throughout.
  3. Preheat oven to 350°F (175°C). Scoop spoonfuls of the mixture onto a parchment-lined baking sheet, spacing them 2 inches apart. Flatten each scoop slightly to form round cookies.
  4. Bake for 10-12 minutes until edges are golden brown but centers look slightly soft.
  5. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 2mgIron: 3mg

Notes

Refrigerate the dough for 30 minutes before baking for better texture. Store cooled cookies in an airtight container for up to a week.

Tried this recipe?

Let us know how it was!