Easy Korean Ground Beef Broth Bowls

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Overhead view of beef broth bowls with Korean ground beef, rice, cucumber, cilantro and lime

These beef broth bowls are loaded with crispy Korean ground beef, fluffy rice and fresh cucumber surrounded by a creamy coconut broth. Ready in about 30 minutes, they’re an easy way to turn ground beef into a seriously flavor-packed dinner without spending hours making broth.

And yes, we finally jumped on the viral broth bowl trend!

But you know we couldn’t just make the same beef broth bowl everyone else is making. We took the sweet and savory flavors from our ridiculously popular Korean Ground Beef and gave them the broth bowl treatment.

The crispy caramelized beef with that creamy, spicy coconut broth? GOOD. GRIEF.

QUICK LOOK

  • Time: About 30 minutes
  • Protein: Ground beef
  • Broth: Creamy coconut gochujang
  • Base: Steamed rice
  • Flavor: Sweet, savory, creamy and slightly spicy

Why You’ll Love These Beef Broth Bowls

  • Crispy, caramelized beef: Letting the ground beef sit against the hot skillet before breaking it apart creates those deeply browned crispy bits that make these bowls so good.
  • That broth! Coconut milk, gochujang, ginger, garlic and lime create a broth that’s creamy, savory and just spicy enough.
  • Fresh + rich: Cool cucumber, cilantro and lime balance the rich coconut broth and beef.
  • One skillet: The broth is made right in the skillet after the beef so all those browned bits become part of the flavor.
  • Our Korean beef twist: We borrowed the sweet and savory flavors from one of our most popular ground beef recipes and turned it into something completely new.

What Is a Beef Broth Bowl?

A beef broth bowl is basically the delicious middle ground between a rice bowl and soup.

Rice, seasoned beef and vegetables are arranged in a bowl, then hot flavorful broth is ladled around everything rather than completely covering it.

You still get all the different textures—the fluffy rice, crispy beef and crunchy cucumber—but you can get a little of that incredible broth in every bite.

Ingredients You’ll Need

Korean Ground Beef

  • Canola Oil: Helps the beef get a good sear without burning.
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My Go-to Chicken Enchilada Soup

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a bowl of chicken enchilada soup topped with slices of lime, cilantro leaves, jalapeno slices, etc

My go-to recipe for Chicken Enchilada Soup is everything I want in a weeknight dinner—easy, hearty, and packed with flavor. Made with shredded chicken, black beans, corn, enchilada sauce, and warm Mexican spices, it has all the delicious flavors of chicken enchiladas in a comforting bowl of soup.

I love using rotisserie chicken to make this recipe even faster. With simple pantry ingredients and just 30 minutes from start to finish, it’s the kind of comforting meal the whole family gets excited about.

My picky 10-year-old is about ready to do me in with the whining and complaining every time he asks, “What’s for dinner?” Thankfully, this Chicken Enchilada Soup is on his very short list of dinners he can eat without complaining, so we make it often. Not only for our sanity, but because it’s so dang delicious!

Why You’ll Love This Chicken Enchilada Soup

  • All the enchilada flavor, none of the rolling: You get that bold red enchilada flavor in an easy, hearty bowl of soup.
  • Ready in 30 minutes: Rotisserie chicken and pantry staples make this a seriously fast dinner.
  • A broth with BIG flavor: Sautéing and blending the vegetables with enchilada sauce creates a smooth, rich soup base that tastes like it simmered much longer.
  • Picky-eater approved: This is one of the few dinners my pickiest kid happily eats without complaining!
  • One pot, easy cleanup: Everything comes together right on the stovetop for a low-fuss weeknight meal.
  • Made for toppings: Load each bowl with cheese, avocado, sour cream, tortilla strips, cilantro, jalapeños, or a squeeze of fresh lime.
  • Great for leftovers: The flavors get even better as the soup sits, and leftovers freeze beautifully for another easy dinner.

Ingredients You’ll Need

One of the best things about this chicken enchilada soup recipe is that it’s made with simple pantry staples and easy-to-find ingredients. Together they create a hearty soup loaded with bold enchilada flavor.

  • Olive Oil: Used to sauté the vegetables and build flavor at the start of the soup.
  • Onion: Adds savory depth and creates the flavor foundation for the broth.
  • Celery Stalks: Provides subtle flavor and extra texture.
  • Carrot: Adds natural sweetness and balances the spices.
  • Red Bell Pepper: Adds color, sweetness, and a mild pepper flavor.
  • Garlic: Brings bold, savory flavor to every spoonful.
  • Red Enchilada Sauce: The star ingredient that gives the soup its classic enchilada flavor.
  • C
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Slow Cooker Pulled Pork

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Tender slow cooker pulled pork shredded and piled in a slow cooker.

The secret to ridiculously tender pulled pork isn’t a smoker and you definitely don’t need to wake up at 2 a.m. to make it.

Making slow cooker pulled pork should be easy, but knowing which cut to buy, how long to cook it, and how to keep it tender and flavorful can leave you with more questions than answers. This crockpot pulled pork recipe walks you through exactly how to get juicy, fall-apart pork—and what to do if things go wrong!

Our daughter is always asking for pulled pork tacos for dinner, but man, getting up at 2 a.m. to start the smoker or oven and then having it going for 13 hours was starting to kill me. There had to be an easier way!

So I found a way to get that tender, smoky-sweet pork we love while leaving the oven and smoker free and letting the slow cooker do all the work. Now I’ve got pork for Sunday tacos and extra in the freezer for next time!

Why You’ll Love This Pulled Pork Recipe

  • Incredibly tender and juicy: Cooking the pork butt low and slow gives all that connective tissue time to break down until the meat practically falls apart.
  • Big flavor: An optional apple cider brine and our smoky homemade dry rub pack flavor into every bite.
  • Set it and forget it: Let the slow cooker do the heavy lifting while you get on with your day.
  • Leftovers are gold: Make a big batch and use it for tacos, sandwiches, nachos, baked potatoes, rice bowls and more. It also freezes beautifully.

What is the Best Cut of Pork for Pulled Pork?

Pork butt (also called pork shoulder), also called Boston butt, makes the best pulled pork. It’s a well-marbled cut from the upper portion of the pork shoulder, and all that fat and connective tissue breaks down during the long cooking time, giving you incredibly juicy, tender pork that’s easy to shred.

Some readers have asked, “Can I use pork loin?” but the truth is, a pork loin has a low fat content and its muscle will not break down the same as the shoulder or butt. It literally will not turn out. 

If you have pork loin in your freezer, try orange glazed pork loin recipe instead. 

Never use these cuts of pork for pulled pork:

  • Boston butt
  • Picnic shoulder
  • Pork loin
  • Pork tenderloin

Here’s what you need to know to buy the right pork shoulder/butt

  1. Always buy your pork shoulder bone in
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Easy Crockpot Lasagna

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a cooked slow cooker lasagna topped with melted mozzarella cheese

This crockpot lasagna is cheesy, saucy and loaded with layers of tender noodles, beef and Italian sausage, cottage cheese and plenty of mozzarella. With about 20 minutes of prep and no need to boil the noodles first, you get all the layers of a classic homemade lasagna without hovering over a pot of pasta or heating up the oven.

And YES, you really can put the noodles in uncooked! They soften right in the sauce as the lasagna slowly cooks, which is exactly why this has become one of my favorite ways to make lasagna.

Why You’ll Love This Crockpot Lasagna

  • No boiling the noodles: Layer them into the slow cooker straight from the box and let the sauce and steam do the work.
  • Classic lasagna, less work: You still get layers of meat sauce, pasta and three kinds of cheese without boiling noodles or heating up the oven.
  • Extra flavorful meat sauce: Using both ground beef and Italian sausage gives the sauce so much more flavor than beef alone.
  • Creamy cottage cheese filling: Cottage cheese, Parmesan and an egg make a rich, creamy layer that holds together beautifully when sliced.
  • Great for feeding a family: It’s hearty, filling and makes plenty for dinner with leftovers for the next day.

Ingredients You’ll Need

  • Ground Beef: Adds hearty, beefy flavor to the meat sauce. We combine it with Italian sausage so neither one overpowers the lasagna.
  • Italian Sausage: The easiest way to add loads of flavor without measuring a bunch of extra seasonings. Mild or hot Italian sausage will both work.
  • Yellow Onion: Mince it fairly small so it melts into the meat sauce as it cooks.
  • Garlic: Fresh garlic adds another layer of savory flavor to the sauce.
  • Marinara Sauce: This is one place where using a really good jarred sauce makes a difference. We love Rao’s, but use your favorite marinara or Bolognese sauce.
  • Heavy Cream: Just a splash rounds out the acidity of the tomato sauce and makes it a little richer. It’s optional, so feel free to leave it out.
  • Lemon Juice: It might sound unexpected, but a little squeeze brightens the rich meat and cheese layers.
  • Cottage Cheese: Creates the creamy cheese layer in place of traditional ricotta. We love the texture and mild flavor.
  • Egg: Helps bind the cottage cheese mixture so the lasagna holds its layers better when sliced.
  • Parmesan Cheese: Freshly grated Parmesan adds salty, nutty flavor to the cottag
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Beef Chow Mein Casserole

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a large serving spoon scooping out a serving of mock chow mein casserole

Confession: this beef chow mein casserole was one of my LEAST favorite dinners as a kid. Right up there with tuna casserole. And now? I totally get why my mom made it.

This old-fashioned mock chow mein casserole is made with ground beef, rice, cream of mushroom soup and a few simple pantry ingredients, then topped with those crispy chow mein noodles that every kid fights over. It’s inexpensive, filling and makes enough to feed the whole family.

As a kid, I would stare at that pan of beef, rice and soup wondering why we couldn’t just order pizza.

Funny how growing up changes things.

Somewhere along the way, I realized my mom’s casseroles weren’t punishment. 😂 They were the recipes she grew up eating—the kind of simple, budget-friendly dinners that could feed a family without a lot of fuss.

And wouldn’t you know it, now I’m the one craving mock chow mein casserole.

Mom, you win.

QUICK LOOK

  • Prep: About 15 minutes
  • Main Ingredients: Ground beef + rice
  • Bake: 2 hours
  • Best for: Family dinners + leftovers
  • Don’t Skip: The crunchy chow mein noodles!

What is Mock Chow Mein?

Despite the name, mock chow mein isn’t traditional Chinese chow mein. It’s an old-fashioned American casserole made with ground beef, rice, condensed soup and soy sauce, with crispy chow mein noodles sprinkled over the top.

It’s one of those vintage recipes that showed up in family cookbooks and casserole dishes for generations and this is the version my mom made for us growing up.

Why You’ll Love This Mock Chow Mein Recipe

  • Budget-friendly: Ground beef, rice and pantry staples make this an inexpensive way to feed the whole family.
  • Easy to make: Brown the beef, stir everything together and let the oven do the work.
  • That CRUNCH: Crispy chow mein noodles on top are easily the best part.
  • Old-fashioned comfort food: It’s one of those simple family recipes that tastes exactly like childhood.

Ingredients You’ll Need

One reason recipes like this have stuck around for generations? Simple, inexpensive ingredients. Here’s what you’ll need:

  • Ground
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